Screen LibraryPulse foods：processing, quality and nutraceutical applications
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| Group Author: | ; ; |
|---|---|
| Published: |
Academic Press,
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| Publisher Address: | Amsterdam Boston |
| Publication Dates: | 2011. |
| Literature type: | Book |
| Language: | English |
| Subjects: | |
| Carrier Form: | viii, 475 p.: ill. ; 24 cm. |
| ISBN: |
9780123820181 (hbk.) 0123820189 |
| Index Number: | S52 |
| CLC: | S52 |
| Call Number: | S52/P982 |
| Contents: |
Includes bibliographical references and index. 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. |