Pulse foods: processing, quality and nutraceutical applications
Gespeichert in:
| Format: | Elektronisch E-Book |
|---|---|
| Sprache: | English |
| Veröffentlicht: |
London
Academic Press
c2011
|
| Schlagworte: | |
| Online-Zugang: | Volltext |
| Beschreibung: | 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. First reference bringing together essential information on the processing technology of pulses Addresses processing challenges relevant to legume and pulse grain processors Delivers insights into the current state-of-art and emerging processing technologies In depth coverage of developments in nutraceutical applications of pulse protein and carbohydrate based foods Chemistry of pulses -- Functional and physicochemical properties of pulse proteins -- Functional and physicochemical properties of pulse starch -- Functional and physiochemical properties of legume fibers -- Functional and physicochemical properties of Non-starch polysaccharides -- Postharvest technology for pulses -- Pulse Milling technologies -- Emerging technologies for pulse processing -- Pulse based food products -- Novel food and industrial applications of pulse fractions -- By-product utilization -- Nutritional value of whole pulse and pulse fractions -- Role of pulses in nutraceuticals -- Quality Standards and evaluation of pulses -- Global Pulse Industry: State of production, consumption & trade; Marketing challenges and opportunities Includes bibliographical references and index |
| Beschreibung: | 1 Online-Ressource (1 online resource (viii, 475 p.)) |
| ISBN: | 9780123820181 0123820189 9780123820198 0123820197 |
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| 500 | |a 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. First reference bringing together essential information on the processing technology of pulses Addresses processing challenges relevant to legume and pulse grain processors Delivers insights into the current state-of-art and emerging processing technologies In depth coverage of developments in nutraceutical applications of pulse protein and carbohydrate based foods | ||
| 500 | |a Chemistry of pulses -- Functional and physicochemical properties of pulse proteins -- Functional and physicochemical properties of pulse starch -- Functional and physiochemical properties of legume fibers -- Functional and physicochemical properties of Non-starch polysaccharides -- Postharvest technology for pulses -- Pulse Milling technologies -- Emerging technologies for pulse processing -- Pulse based food products -- Novel food and industrial applications of pulse fractions -- By-product utilization -- Nutritional value of whole pulse and pulse fractions -- Role of pulses in nutraceuticals -- Quality Standards and evaluation of pulses -- Global Pulse Industry: State of production, consumption & trade; Marketing challenges and opportunities | ||
| 500 | |a Includes bibliographical references and index | ||
| 650 | 7 | |a TECHNOLOGY & ENGINEERING / Agriculture / Agronomy / Crop Science |2 bisacsh | |
| 650 | 4 | |a Landwirtschaft | |
| 650 | 4 | |a Legumes | |
| 650 | 4 | |a Legumes as food | |
| 650 | 4 | |a TECHNOLOGY & ENGINEERING / Agriculture / Agronomy / Crop Science / bisacsh | |
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| 700 | 1 | |a Gowen, Aoife |e Sonstige |4 oth | |
| 700 | 1 | |a McKenna, B. M. |e Sonstige |4 oth | |
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Datensatz im Suchindex
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| bvnumber | BV039829240 |
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| ctrlnum | (OCoLC)713323950 (DE-599)BVBBV039829240 |
| dewey-full | 633.3 |
| dewey-hundreds | 600 - Technology (Applied sciences) |
| dewey-ones | 633 - Field and plantation crops |
| dewey-raw | 633.3 |
| dewey-search | 633.3 |
| dewey-sort | 3633.3 |
| dewey-tens | 630 - Agriculture and related technologies |
| discipline | Agrar-/Forst-/Ernährungs-/Haushaltswissenschaft / Gartenbau |
| format | Electronic eBook |
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| id | DE-604.BV039829240 |
| illustrated | Not Illustrated |
| indexdate | 2024-07-10T00:12:19Z |
| institution | BVB |
| isbn | 9780123820181 0123820189 9780123820198 0123820197 |
| language | English |
| oai_aleph_id | oai:aleph.bib-bvb.de:BVB01-024689244 |
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| physical | 1 Online-Ressource (1 online resource (viii, 475 p.)) |
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| spelling | Pulse foods processing, quality and nutraceutical applications [editors] Brijesh K. Tiwari, Aoife Gowen and Brian McKenna London Academic Press c2011 1 Online-Ressource (1 online resource (viii, 475 p.)) txt rdacontent c rdamedia cr rdacarrier 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. First reference bringing together essential information on the processing technology of pulses Addresses processing challenges relevant to legume and pulse grain processors Delivers insights into the current state-of-art and emerging processing technologies In depth coverage of developments in nutraceutical applications of pulse protein and carbohydrate based foods Chemistry of pulses -- Functional and physicochemical properties of pulse proteins -- Functional and physicochemical properties of pulse starch -- Functional and physiochemical properties of legume fibers -- Functional and physicochemical properties of Non-starch polysaccharides -- Postharvest technology for pulses -- Pulse Milling technologies -- Emerging technologies for pulse processing -- Pulse based food products -- Novel food and industrial applications of pulse fractions -- By-product utilization -- Nutritional value of whole pulse and pulse fractions -- Role of pulses in nutraceuticals -- Quality Standards and evaluation of pulses -- Global Pulse Industry: State of production, consumption & trade; Marketing challenges and opportunities Includes bibliographical references and index TECHNOLOGY & ENGINEERING / Agriculture / Agronomy / Crop Science bisacsh Landwirtschaft Legumes Legumes as food TECHNOLOGY & ENGINEERING / Agriculture / Agronomy / Crop Science / bisacsh Hülsenfrucht (DE-588)4020803-5 gnd rswk-swf Hülsenfrucht (DE-588)4020803-5 s 1\p DE-604 Tiwari, Brijesh K. Sonstige (DE-588)1089643594 oth Gowen, Aoife Sonstige oth McKenna, B. M. Sonstige oth http://www.sciencedirect.com/science/book/9780123820181 Verlag Volltext 1\p cgwrk 20201028 DE-101 https://d-nb.info/provenance/plan#cgwrk |
| spellingShingle | Pulse foods processing, quality and nutraceutical applications TECHNOLOGY & ENGINEERING / Agriculture / Agronomy / Crop Science bisacsh Landwirtschaft Legumes Legumes as food TECHNOLOGY & ENGINEERING / Agriculture / Agronomy / Crop Science / bisacsh Hülsenfrucht (DE-588)4020803-5 gnd |
| subject_GND | (DE-588)4020803-5 |
| title | Pulse foods processing, quality and nutraceutical applications |
| title_auth | Pulse foods processing, quality and nutraceutical applications |
| title_exact_search | Pulse foods processing, quality and nutraceutical applications |
| title_full | Pulse foods processing, quality and nutraceutical applications [editors] Brijesh K. Tiwari, Aoife Gowen and Brian McKenna |
| title_fullStr | Pulse foods processing, quality and nutraceutical applications [editors] Brijesh K. Tiwari, Aoife Gowen and Brian McKenna |
| title_full_unstemmed | Pulse foods processing, quality and nutraceutical applications [editors] Brijesh K. Tiwari, Aoife Gowen and Brian McKenna |
| title_short | Pulse foods |
| title_sort | pulse foods processing quality and nutraceutical applications |
| title_sub | processing, quality and nutraceutical applications |
| topic | TECHNOLOGY & ENGINEERING / Agriculture / Agronomy / Crop Science bisacsh Landwirtschaft Legumes Legumes as food TECHNOLOGY & ENGINEERING / Agriculture / Agronomy / Crop Science / bisacsh Hülsenfrucht (DE-588)4020803-5 gnd |
| topic_facet | TECHNOLOGY & ENGINEERING / Agriculture / Agronomy / Crop Science Landwirtschaft Legumes Legumes as food TECHNOLOGY & ENGINEERING / Agriculture / Agronomy / Crop Science / bisacsh Hülsenfrucht |
| url | http://www.sciencedirect.com/science/book/9780123820181 |
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