Buch, Englisch, 536 Seiten, Format (B × H): 152 mm x 229 mm, Gewicht: 880 g
Processing, Quality and Nutraceutical Applications
Buch, Englisch, 536 Seiten, Format (B × H): 152 mm x 229 mm, Gewicht: 880 g
ISBN: 978-0-12-818184-3
Verlag: William Andrew Publishing
This second edition provides thorough and authoritative coverage of pulse quality, technology and nutraceutical applications. Pulse Foods: Processing, Quality and Nutraceutical Applications, Second Edition, will continue to be an important resource for academics, students, researchers and industry professionals in providing essential details on various aspects of pulse foods.
Zielgruppe
<p>Food Scientists, Legume Processors, Grain Process Engineers, students, educators, and researchers.</p>
Autoren/Hrsg.
Fachgebiete
Weitere Infos & Material
1. Advances in pulse foods
PART I: RELEVENCE AND PROPERTIES OF PULSES 2. Nutritional and health properties 3. Chemical composition of pulses 4. Functional and physicochemical properties of pulse starch 5. Functional and physicochemical properties of pulse proteins 6. Functional and physicochemical properties of legume fibres
PART 1I: PULSE PROCESSING TECHNOLOGY 7. Storage and pre-processing 8. Postharvest technology for pulses 9. Milling technologies 10. Extraction technologies for pulse food based ingredients 11. Novel technologies for pulse processing 12. Quality evaluation of pulse
PART III: FOOD AND NUTRACEUTICAL APPLICATIONS 13. Pulse based food products 14. Extrusion technologies for pulses 15. Novel food and industrial applications of pulse fractions 16. Role of pulses in nutraceuticals 17. By-product utilization 18. Marketing opportunities and marketing strategies 19. Sustainability aspect of pulse foods