Pulses and Pulse Ingredients

Written By Heather Hill
Pulses and Pulse Ingredients
  • Publsiher : Elsevier
  • Release : 01 June 2018
  • ISBN : 0128115246
  • Pages : 336 pages
  • Rating : 4/5 from 21 reviews
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Read or download book entitled Pulses and Pulse Ingredients written by Heather Hill which was release on 01 June 2018, this book published by Elsevier. Available in PDF, EPUB and Kindle Format. Book excerpt: Pulses and Pulse Ingredients: Processing, Technology and Product Development is a complete and comprehensive overview of pulses, with coverage from raw ingredient to developed products. Divided into two main sections, the book opens with coverage of the processing of pulses. It begins at ingredient processing, with a focus on milling and fractionation, also covering the composition of pulse ingredients and pulse and pulse ingredient testing. In addition, readers will find sections on raw ingredients that can be derived from pulses, with separate chapters covering whole pulses, pulse flours, starches, proteins and fibers. Final sections cover technology, challenges and potential resolutions. As pulses are one of the hottest topics in cereal and grain science, this book, written by industrial researchers working at the cutting-edge of pulses and pulse ingredients, brings practical applied knowledge on this rapidly expanding field. It is essential reading for cereal and grain science academics and postgraduate students and industrial product developers in cereal and grain companies. Contains coverage of pulse processing, testing and quality insurance Provides extensive coverage of the raw ingredients derived from pulses Includes detailed information about the products that can be developed from pulses Provides coverage of equipment and the role of technology in pulse processing

Pulses and Pulse Ingredients

Pulses and Pulse Ingredients
  • Author : Heather Hill,Mehmet C. Tulbek
  • Publisher : Elsevier
  • Release Date : 2018-06-01
  • Total pages : 336
  • ISBN : 0128115246
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Summary : Pulses and Pulse Ingredients: Processing, Technology and Product Development is a complete and comprehensive overview of pulses, with coverage from raw ingredient to developed products. Divided into two main sections, the book opens with coverage of the processing of pulses. It begins at ingredient processing, with a focus on milling ...

Pulse Foods

Pulse Foods
  • Author : Brijesh K. Tiwari,Aoife Gowen,Brian McKenna
  • Publisher : Academic Press
  • Release Date : 2011-05-11
  • Total pages : 483
  • ISBN : 0128115246
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Summary : 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 ...

Health Benefits of Pulses

Health Benefits of Pulses
  • Author : Wendy J. Dahl
  • Publisher : Springer
  • Release Date : 2019-04-24
  • Total pages : 155
  • ISBN : 0128115246
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Summary : This book provides a global overview of pulse intake and future trends from a variety of perspectives. Pulses, which include dried beans, peas and lentils, are second only to grains as a source of food for the world’s population. Contributors from around the globe explore a number of issues ...

Current Strategies to Improve the Nutritional and Physical Quality of Baked Goods

Current Strategies to Improve the Nutritional and Physical Quality of Baked Goods
  • Author : Mario Martinez Martinez,Manuel Gómez Pallarés
  • Publisher : MDPI
  • Release Date : 2020-03-18
  • Total pages : 164
  • ISBN : 0128115246
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Summary : The lifestyle of humans is rapidly changing, and, correspondingly, their needs and the current and future megatrends of the food market. It is worth mentioning (1) the preference for natural, simple, and flexible diets that drive the further expansion of plant-focused formulations, (2) the focus on food sustainability (food waste reduction), and (3) ...

Pulse Foods

Pulse Foods
  • Author : Brijesh K. Tiwari,Aoife Gowen,Brian McKenna
  • Publisher : Academic Press
  • Release Date : 2020-12-01
  • Total pages : 536
  • ISBN : 0128115246
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Summary : Pulse Foods: Processing, Quality and Nutraceutical Applications, Second Edition, provides up-to-date information on 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 incorporate pulses into new food products. ...

Upcycling Legume Water from wastewater to food ingredients

Upcycling Legume Water  from wastewater to food ingredients
  • Author : Luca Serventi
  • Publisher : Springer Nature
  • Release Date : 2020-04-16
  • Total pages : 174
  • ISBN : 0128115246
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Summary : Food manufacturing generates an incredibly high volume of wastewater. The legume industry is one of the top contributors to this environmental issue, as soaking and boiling are necessary to transform dried legumes into cooked canned products and other legume-based products, such as soymilk, tofu, hummus and flours. Wastewater must be ...

Dry Beans and Pulses Production Processing and Nutrition

Dry Beans and Pulses Production  Processing and Nutrition
  • Author : Muhammad Siddiq,Mark A. Uebersax
  • Publisher : John Wiley & Sons
  • Release Date : 2022-03-28
  • Total pages : 464
  • ISBN : 0128115246
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Summary : A team of global contributors review recent research, consumer trends, new products, and food security issues in dry beans processing and value-added practices. New chapters address Hard-to-cook (HTC) phenomenon and other storage-induced quality defects, quality assessment of raw and processed legumes using innovative technologies, utilization of dry beans and pulses ...

Current Advances for Development of Functional Foods Modulating Inflammation and Oxidative Stress

Current Advances for Development of Functional Foods Modulating Inflammation and Oxidative Stress
  • Author : Blanca Hernandez-Ledesma,Cristina Martinez-Villaluenga
  • Publisher : Academic Press
  • Release Date : 2021-12-16
  • Total pages : 688
  • ISBN : 0128115246
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Summary : Current Advances for Development of Functional Foods Modulating Inflammation and Oxidative Stress presents the nutritional and technological aspects related to the development of functional foods with anti-inflammatory and antioxidant effects. Specifically, analytical approaches for the characterization of anti-inflammatory and antioxidant properties of healthy foods and functional constituents, as well as ...

Cereal Based Foodstuffs The Backbone of Mediterranean Cuisine

Cereal Based Foodstuffs  The Backbone of Mediterranean Cuisine
  • Author : Fatma Boukid
  • Publisher : Springer Nature
  • Release Date : 2021-04-19
  • Total pages : 339
  • ISBN : 0128115246
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Summary : Cereal-Based Foodstuffs: The Backbone of the Mediterranean provides an overview of cereal-based products in the Mediterranean region, illustrating the spectrum of products from past to present and their various processing methods. The text explores new and understudied market trends in cereal-based products, such as cereal-pulse blends, pulse pastas, and flat ...

Pulses

Pulses
  • Author : A. Manickavasagan,Praveena Thirunathan
  • Publisher : Springer Nature
  • Release Date : 2020-05-25
  • Total pages : 342
  • ISBN : 0128115246
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Summary : World health authorities recommend people maximize their protein intake through vegetable sources (such as pulses), and reduce protein intake from animal sources. Increasing vegetable protein intake has been shown to be positively associated with the reduction of both cardiovascular-disease-related mortality and all-cause mortality. Pulse consumption has been shown to improve ...

The Lentil

The Lentil
  • Author : William Erskine
  • Publisher : CABI
  • Release Date : 2009
  • Total pages : 457
  • ISBN : 0128115246
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Summary : This book provides a comprehensive review of current lentil research. It contains 26 chapters covering topics on lentil global production, supply and demand; origin, phylogeny, domestication and spread; plant morphology, anatomy and growth habit; agroecology and adaptation; genetic resources collection, characterization, conservation and documentation; genetic enhancement for yield and yield stability; ...

Breeding for Enhanced Nutrition and Bio Active Compounds in Food Legumes

Breeding for Enhanced Nutrition and Bio Active Compounds in Food Legumes
  • Author : Debjyoti Sen Gupta,Sanjeev Gupta,Jitendra Kumar
  • Publisher : Springer Nature
  • Release Date : 2021-01-18
  • Total pages : 267
  • ISBN : 0128115246
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Summary : More than 20 million childhood deaths occur every year due to the micronutrient deficiency and diet-related non-communicable diseases (cardiovascular diseases, cancers, chronic respiratory diseases and diabetes). The United Nations (UN) recently announced that the increase in chronic, non-communicable diseases has resulted in 36 million deaths around the world annually, claiming more lives ...

Extrusion Cooking

Extrusion Cooking
  • Author : Girish M. Ganjyal
  • Publisher : Elsevier
  • Release Date : 2020-07-25
  • Total pages : 564
  • ISBN : 0128115246
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Summary : Extrusion Cooking provides a detailed description of extrusion processing with an in-depth exploration of cereal grains processing. In particular, the book addresses the basic principles of extrusion processing, various extruder parts and their design principles, food ingredients and their characteristics as they relate to extrusion. It also discusses physicochemical changes ...

Food Processor Perfection

Food Processor Perfection
  • Author : America's Test Kitchen
  • Publisher : America's Test Kitchen
  • Release Date : 2017-05-02
  • Total pages : 192
  • ISBN : 0128115246
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Summary : America's Test Kitchen unleashes the potential of what a food processor can do with an eye-opening collection of 75 kitchen-tested recipes to make your cooking easier, faster, and better. Your food processor is a powerful tool but is often relegated to only a handful of tasks. We have always felt the ...

Food Texture Design and Optimization

Food Texture Design and Optimization
  • Author : Yadunandan Lal Dar,Joseph M. Light
  • Publisher : John Wiley & Sons
  • Release Date : 2014-04-07
  • Total pages : 464
  • ISBN : 0128115246
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Summary : Food texture has evolved to be at the forefront of food formulation and development. Food Texture Design and Optimization presents the latest insights in food texture derived from advances in formulation science as well as sensory and instrumental measurement. This unique volume provides practical insights for professionals who are starting ...