Pulse Foods (2nd Ed.) Processing, Quality and Nutraceutical Applications
Coordonnateurs : Tiwari Brijesh K., Gowen Aoife, McKenna Brian
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
Food Scientists, Legume Processors, Grain Process Engineers, students, educators, and researchers.
Dr. Aoife Gowen is a Senior Lecturer in the UCD School of Biosystems and Food Engineering. Her research area is multidisciplinary, involving applications of sensor technology and chemometrics to biological systems, including food quality process monitoring. After completing her undergraduate degree in Theoretical Physics (2000), she moved to a new discipline - the highly applied research area of Food Science. Her PhD thesis, completed in 2006, concerned mathematical modeling of food quality parameters and optimization of food process operations. During her time as a post-doctoral researcher (2007-2013) she investigated the intersection of near infrared spectroscopy, chemical imaging and chemometrics for characterization of biological systems. She has been successful in gaining funding awards to support her research activities, including a European Union Marie Curie International Outgoing Fellowship and a European Research Council starting grant.
Brian McKenna retired in 2008 as Professor of Food Science at UCD – University College Dublin, Ireland, a post he h
- Fully revised and updated with new chapters on nutritional and health properties, storage and pre-processing, extraction technologies and sustainability topics
- 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
Date de parution : 11-2020
Ouvrage de 536 p.
15x22.8 cm
Thème de Pulse Foods :
Mots-clés :
Alcalase; Amino acid; Animal fee; Antinutritional factors; AOAC; Beans; Bengal gram; Blends; By-products; Carbohydrates; Cellulose; Cereal; Chickpea; Chickpeas; Cold plasma; Convicine; Cowpea; Dehulling; Desi; Dhal; Dielectric barrier discharge; Dietary fiber; Dry beans; Electrotechnologies; Evaluation Pulses; Extraction; Extrusion; FAO; Fiber; Flour; Folate; Food; Food production systems; Food quality; Grains; Greenhouse gas; Health and nutrition; High-value compounds; HP processing; IDF; Insect control; IPQC; Isolates; Kabuli; Leblebi; Legume; Legumes; Lentils; Lipid; Lupin; Microbial control; Milling; Minerals; Mung beans; Nonstarch polysaccharide; Nutraceutical; Nutraceuticals; Nutrition; Nutritional; Nutritional value; Pasta; Peas; Pectins; Pigeon pea; Polymerization; Postharvest; Preharvest; Protein; Pulse; Pulses; Radiofrequency; Short-chain fatty acids; Soil sustainability; Soluble fibers; Splitting; Standards; Starch; Storage; Structure; Thermal processing; Vegetables; Vicine; Vitamins; Western-style processed food products