Pulse Foods

Pulse Foods : Processing, Quality and Nutraceutical Applications

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Pulses are nutritionally diverse crops that can be successfully utilized as a food ingredient or a base for new product development. They provide a natural food grade ingredient that is rich in lysine, dietary fiber, complex carbohydrates, protein and B-vitamins suggesting that pulses can provide a variety of health benefits such as reducing heart disease and diabetes. Interest in the use of pulses and their ingredients in food formulations is growing and several factors are contributing to this drive. Pulse Foods: Processing, Quality and Nutraceutical Applications is the first book to provide up-to-date information on novel and emerging technologies for the processing of whole pulses, techniques for fractionating pulses into ingredients, their functional and nutritional properties, as well as their potential applications, so that the food industry can use this knowledge to incorporate pulses into new food products.
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Product details

  • Hardback | 483 pages
  • 152.4 x 231.14 x 30.48mm | 907.18g
  • Academic Press Inc
  • San Diego, United States
  • English
  • Illustrated; Illustrations, unspecified
  • 0123820189
  • 9780123820181
  • 1,764,760

About Brijesh K. Tiwari

Brijesh Kumar Tiwari, M.Sc., Ph.D., FIFST, FRSC, is currently a Principal Research Officer at Teagasc - the Irish Agriculture and Food Development Authority. His primary research interests relate to the investigation of green and sustainable solutions to food industry challenges. He is a fellow of Institute of Food Science & Technology (UK) and Royal Society of Chemistry (UK). He is also the Editor in Chief of Journal of Food Processing and Preservation and also part of the Editorial Board for Food Engineering Reviews.
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Table of contents

Chapter 1-Introduction Chapter 2- Chemistry of pulses

Chapter 3- Functional and physicochemical properties of pulse proteins

Chapter 4- Functional and physicochemical properties of pulse starch

Chapter 5- Functional and physiochemical properties of legume fibers

Chapter 6- Functional and physicochemical properties of Non-starch polysaccharides

Chapter 7- Postharvest technology for pulses

Chapter 8- Pulse Milling technologies

Chapter 9- Emerging technologies for pulse processing

Chapter 10- Pulse based food products

Chapter 11- Novel food and industrial applications of pulse fractions

Chapter 12- By-product utilization

Chapter 13- Nutritional value of whole pulse and pulse fractions

Chapter 14- Role of pulses in nutraceuticals

Chapter 15- Quality Standards and evaluation of pulses

Chapter 16- Global Pulse Industry: State of production, consumption & trade; Marketing challenges and opportunities
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