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Found 2 from your keywords: author=McKenna, B. M.
Pulse foods: processing, quality and nutraceutical applications
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 pu…
- Edition
- 1st ed.
- ISBN/ISSN
- 9780123820181
- Collation
- viii, 475 p. : ill. ; 24 cm.
- Series Title
- Food Science and Technology International Series
- Call Number
- [ITP-LIB-597]
Texture in Food: Volume 1: Semi-Solid Foods (Woodhead Publishing in Food Scie…
Texture is one of the most important attributes used by consumers to assess food quality. With its distinguished editor and international team of contributors, this authoritative book summarises the wealth of recent research on what influences texture in solid foods and how it can be controlled to maximise product quality.
- Edition
- -
- ISBN/ISSN
- 9780849325373
- Collation
- vol.1 : ill. ; 24 cm.
- Series Title
- Woodhead Publishing in food science and technology
- Call Number
- [ITP-LIB-319]
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