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Présentation Pulse Foods: Processing, Quality And Nutraceutical Applications de Collectif
- Livre Anglais
Résumé : 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.
Biographie:
Marketing challenges and opportunities
Sommaire: 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...
Chapter 1-Introduction
Détails de conformité du produit
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