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Pulses and Pulse Ingredients

Pulses and Pulse Ingredients
  • Author : Heather Hill
  • Publsiher : Woodhead Publishing and AACC International Press
  • Release : 15 June 2018
  • ISBN : 9780128115237
  • Pages : 336 pages
  • Rating : 4/5 from 21 ratings
GET THIS BOOKPulses and Pulse Ingredients

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 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 Caglar Tulbek
  • Publisher : Woodhead Publishing and AACC International Press
  • Release : 15 June 2018
GET THIS BOOKPulses and Pulse Ingredients

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,

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Pulses and Pulse Ingredients

Pulses and Pulse Ingredients
  • Author : Heather Hill,Mehmet C. Tulbek
  • Publisher : Elsevier
  • Release : 01 June 2018
GET THIS BOOKPulses and Pulse Ingredients

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,

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Pulse Foods

Pulse Foods
  • Author : Brijesh K. Tiwari,Aoife Gowen,Brian McKenna
  • Publisher : Academic Press
  • Release : 11 May 2011
GET THIS BOOKPulse Foods

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

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Health Benefits of Pulses

Health Benefits of Pulses
  • Author : Wendy J. Dahl
  • Publisher : Springer
  • Release : 24 April 2019
GET THIS BOOKHealth Benefits of Pulses

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 related to this food group, including their impact on global health and sustainability, the relationship between pulse intake and chronic disease, and their nutritional and gastrointestinal benefits. The primary purpose

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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 : 18 March 2020
GET THIS BOOKCurrent Strategies to Improve the Nutritional and Physical Quality of Baked Goods

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) the interest in healthy eating as the basis for good health. The hectic routine and rapid urbanization in developed and developing regions, respectively, have shifted consumer preferences toward bread and

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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 : 28 March 2022
GET THIS BOOKDry Beans and Pulses Production, Processing and Nutrition

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 as ingredients in diverse food products, and the production, processing, and nutritional profile of Faba beans. Covering both traditional and non-traditional bean classes, this comprehensive volume: Features new topics, expanded

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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 : 16 December 2021
GET THIS BOOKCurrent Advances for Development of Functional Foods Modulating Inflammation and Oxidative Stress

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 technological strategies for the extraction of compounds and fractions from raw materials to produce anti-inflammatory and antioxidant ingredients are addressed. In addition, the molecular mechanisms by which foods and their

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Upcycling Legume Water: from wastewater to food ingredients

Upcycling Legume Water: from wastewater to food ingredients
  • Author : Luca Serventi
  • Publisher : Springer Nature
  • Release : 16 April 2020
GET THIS BOOKUpcycling Legume Water: from wastewater to food ingredients

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 treated prior to disposal into the environment, thus raising production costs for the food industry. In addition, wastewater contains nutrients that are lost from the food chain after disposal. As

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Cereals and Pulses

Cereals and Pulses
  • Author : Liangli L. Yu,Rong Tsao,Fereidoon Shahidi
  • Publisher : John Wiley & Sons
  • Release : 01 May 2012
GET THIS BOOKCereals and Pulses

Edited and authored by an international team of respected researchers, this book provides a summary of current research findings related to phytochemical compositions and properties of cereal and pulse crops. It will serve as a timely guide for scientists working in food ingredients, food product research and development, functional foods and nutraceuticals, crop breeding and genetics, post–harvest treatment and processing of cereal grains and pulses, and human nutrition to effect value–added food innovation for health promotion and disease

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Cereal-Based Foodstuffs: The Backbone of Mediterranean Cuisine

Cereal-Based Foodstuffs: The Backbone of Mediterranean Cuisine
  • Author : Fatma Boukid
  • Publisher : Springer Nature
  • Release : 19 April 2021
GET THIS BOOKCereal-Based Foodstuffs: The Backbone of Mediterranean Cuisine

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 breads. Chapters cover products originating in North Africa, such as bulgur and couscous, which are consumed worldwide but underrepresented in the scientific literature. Contributing authors also offer a legislative perspective

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Dry Beans and Pulses

Dry Beans and Pulses
  • Author : Muhammad Siddiq,Mark A. Uebersax
  • Publisher : John Wiley & Sons
  • Release : 29 August 2012
GET THIS BOOKDry Beans and Pulses

The common beans and pulses are diverse food resources of highnutritional value (protein, energy, fiber and vitamins andminerals) with broad social acceptance. These legume cropsdemonstrate global adaptability, genotypic and phenotypicdiversity, and multiple means of preparation and dietary use. Beans and pulses are produced in regions as diverse as LatinAmerica, Africa, Asia, and North America, and on a scale similar tosome other crops, such as wheat, corn, rice and soybeans. Numerous factors influence utilization, including bean type andcultivar selection, cropping environment

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The Power of Pulses

The Power of Pulses
  • Author : Dan Jason,Hilary Malone,Alison Malone Eathorne
  • Publisher : D & M Publishers
  • Release : 09 April 2016
GET THIS BOOKThe Power of Pulses

For those who are committed to increasing self-reliance and supporting locally available food sources, pulses are an often-overlooked source of ethical protein. Dan Jason, owner of Salt Spring Seeds, is a long-time advocate of pulses as a healthy and environmentally responsible alternative to meat and tofu. In The Power of Pulses, Jason provides tips on how North American home gardeners can grow and save their own delicious, vividly hued heirloom beans, peas, chickpeas, lentils and favas. As well as being

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Food Wastes and By-products

Food Wastes and By-products
  • Author : Rocio Campos-Vega,B. Dave Oomah,Hayde Azeneth Vergara-Castaneda
  • Publisher : John Wiley & Sons
  • Release : 21 January 2020
GET THIS BOOKFood Wastes and By-products

A complete guide to the evolving methods by which we may recover by-products and significantly reduce food waste Across the globe, one third of cereals and almost half of all fruits and vegetables go to waste. The cost of such waste – both to economies and to the environment – is a serious and increasing concern within the food industry. If we are to overcome this crisis and move towards a sustainable future, we must do everything possible to utilize innovative new

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Cereals, Pulses, Legumes and Vegetable Proteins

Cereals, Pulses, Legumes and Vegetable Proteins
  • Author : Joint FAO/WHO Codex Alimentarius Commission,Food and Agriculture Organization of the United Nations,Joint FAO/WHO Food Standards Programme
  • Publisher : Food & Agriculture Org.
  • Release : 23 May 2022
GET THIS BOOKCereals, Pulses, Legumes and Vegetable Proteins

Codex standards for cereals, pulses, legumes and vegetable proteins and other related texts such as the Code of Practice for the Prevention of Mycotoxin Contamination in Cereals are published in this compact format to allow their wide use and understanding by governments, regulatory authorities, food industries and retailers, and consumers. This first edition includes texts adopted by the Codex Alimentarius Commission up to 2007.

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