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 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
eBook, English, 2011
Academic Press, an imprint of Elsevier, London, 2011
1 online resource (484 p.).
9781283171199, 9786613171191, 9780123820198, 1283171198, 6613171190, 0123820197
1162050605
Front Cover; Pulse FoodsProcessing, Quality and Nutraceutical Applications; Copyright; Contents; List of Contributors; Chapter 1
Introduction; 1.1
Pulses: what are they?; 1.2
Pulse processing and utilization; 1.3
Challenges in pulse processing; 1.4
Relevance of this book; References; Chapter 2
Chemistry of pulses; 2.1
Introduction; 2.2
Overview; 2.3
Major constituents; 2.4
Minor components; 2.5
Conclusions and prospects; References; Chapter 3
Functional and physicochemical properties of pulse proteins; 3.1
Introduction 3.2
Preparation of protein concentrates and isolates3.3
Functional properties of pulse proteins; 3.4
Food applications of pulse proteins; References; Chapter 4
Functional and physicochemical properties of pulse starch; 4.1
Introduction; 4.2
Starch isolation; 4.3
Physicochemical properties; 4.4
Thermal properties; 4.5
Dynamic rheological properties; 4.6
Digestibility; 4.7
Conclusions; References; Chapter 5
Functional and physicochemical properties of legume fibers; 5.1
Introduction; 5.2
Legume dietary fibers; 5.3
Factors affecting levels of dietary fibers 5.4
Physicochemical properties of legume fibers5.5
Physiological activity of legume fibers; 5.6
Conclusions; References; Chapter 6
Functional and physicochemical properties of non-starch polysaccharides; 6.1
Introduction; 6.2
NSP content of pulses; 6.3
Cellulose and hemicelluloses; 6.4
Pectin, gums and mucilages; 6.5
Physiological effects of NSP; 6.6
Effect of processing on NSP; 6.7
Conclusions; References; Chapter 7
Post-harvest technology of pulses; 7.1
Introduction; 7.2
Post-harvest losses; 7.3
Drying of pulses; 7.4
Storage of pulses 7.5
Effect of post-harvest technology on quality7.6
Conclusions; References; Chapter 8
Pulse milling technologies; 8.1
Introduction; 8.2
Traditional methods of dehulling, splitting and grinding; 8.3
Modern/industrial methods of dehulling and splitting; 8.4
Dry versus wet processes of dehulling and splitting; 8.5
Current and future trends
improving dehulling and splitting performance; 8.6
Distribution of pulse dehulling and splitting; 8.7
Modern/industrial methods of milling pulse flours; 8.8
Substitution of pulse flours into other products 8.9
Production of roasted pulse flours8.10
Production of precooked pulse flours and powders; 8.11
Production of germinated pulse powders; 8.12
Production of pulse fractions; Acknowledgment; References; Chapter 9
Emerging technologies for pulse processing; 9.1
Introduction; 9.2
Brief description of emerging technologies; 9.3
Applications of emerging technologies to pulses and processing; 9.4
Conclusions; References; Chapter 10
Pulse-based food products; 10.1
Introduction; 10.2
Common forms of pulse foods; 10.3
Sprouted pulses; 10.4
Traditional fermented products 10.5
Developments in pulse products
Description based upon print version of record
English