Pulse Foods: Processing, Quality and Nutraceutical Applications

图书简介

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. Since the first edition, significant developments have occurred in various aspects of pulse, pulse chemistry, processing and applications. This second edition provides thorough and authoritative coverage of pulse quality, technology and nutraceutical applications. Pulse Foods: Processing, Quality and Nutraceutical Applications, Second Edition, will continue to be an important resource for academics, students, researchers and industry professionals in providing essential details on various aspects of pulse foods.

1. Advances in pulse foods PART I: RELEVENCE AND PROPERTIES OF PULSES 2. Nutritional and health properties 3. Chemical composition of pulses 4. Functional and physicochemical properties of pulse starch 5. Functional and physicochemical properties of pulse proteins 6. Functional and physicochemical properties of legume fibres PART 1I: PULSE PROCESSING TECHNOLOGY 7. Storage and pre-processing 8. Postharvest technology for pulses 9. Milling technologies 10. Extraction technologies for pulse food based ingredients 11. Novel technologies for pulse processing 12. Quality evaluation of pulse PART III: FOOD AND NUTRACEUTICAL APPLICATIONS 13. Pulse based food products 14. Extrusion technologies for pulses 15. Novel food and industrial applications of pulse fractions 16. Role of pulses in nutraceuticals 17. By-product utilization 18. Marketing opportunities and marketing strategies 19. Sustainability aspect of pulse foods

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Pulse Foods: Processing, Quality and Nutraceutical Applications 豆类食品：加工，质量和营养应用 食品科学技术基础学科

Pulse Foods: Processing, Quality and Nutraceutical Applications

豆类食品：加工，质量和营养应用
食品科学技术基础学科