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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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Availability

Detail Information

Series Title

Food Science and Technology International Series

Call Number

[ITP-LIB-597]

Publisher

ne : Academic Press., 2011

Collation

viii, 475 p. : ill. ; 24 cm.

Language

English

ISBN/ISSN

9780123820181

Classification

SB317.L43 P837 2011

Content Type

-

Media Type

-

Carrier Type

-

Edition

1st ed.

Subject(s)

Functional foods
Legumes as food
Legumes

Specific Detail Info

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Statement of Responsibility

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Other version/related

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