Chickpea and Cowpea: Nutritional Profile, Processing, Health Prospects and Commercial Uses
Editat de Sukhvinder Singh Purewal, Pinderpal Kaur, Raj Kumar Salaren Limba Engleză Hardback – 22 dec 2023
Chickpea and Cowpea: Nutritional Profile, Processing, Health Prospects and Commercial Uses explores the status of chickpea and cowpea in terms of their production, nutritional composition, processing mediated changes, and methods to remove antinutrients, bioactive peptides and their related health benefits. This book also demonstrates the key features of chickpea and cowpea which will make them an ideal substrate to be processed at a commercial scale. It covers all the aspects of latest research based on chickpea and cowpea.
Features
- Discusses information related to biochemistry of chickpea and cowpea components
- Highlights comprehensive and meaningful information related to physical and functional properties
- Explains processing mediated changes in nutritional profile of chickpea and cowpea
- Provides latest scientific facts related to chickpea and cowpea starch
- Explores various bioactive components and related health benefits
- Demonstrates storage conditions for chickpea and cowpea
In depth information is presented regarding various nutrient components and health benefits of chickpea and cowpea, which will provide meaningful information for product formulation. This book covers all aspects of recent research about the chickpea and cowpea while unravelling the hidden industrial potential of chickpea and cowpea.
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Specificații
ISBN-13: 9781032455754
ISBN-10: 1032455756
Pagini: 354
Ilustrații: 51 Tables, black and white; 7 Line drawings, black and white; 4 Halftones, black and white; 11 Illustrations, black and white
Dimensiuni: 156 x 234 x 32 mm
Greutate: 0.81 kg
Ediția:1
Editura: CRC Press
Colecția CRC Press
ISBN-10: 1032455756
Pagini: 354
Ilustrații: 51 Tables, black and white; 7 Line drawings, black and white; 4 Halftones, black and white; 11 Illustrations, black and white
Dimensiuni: 156 x 234 x 32 mm
Greutate: 0.81 kg
Ediția:1
Editura: CRC Press
Colecția CRC Press
Public țintă
Professional Practice & Development, Professional Reference, and Professional TrainingNotă biografică
Sukhvinder Singh Purewal, Ph.D. is presently working as Young Scientist, (DST-SYST Scheme) in Department of Food Science & Technology, Maharaja Ranjit Singh Punjab Technical University, Bathinda. His area of interests includes solid state fermentation, bioactive compounds from natural resources, antioxidants and fruits processing. He has published more than 35 research papers in Journals of International repute. He receives best poster awards in National and International conferences. He is an active member of Association of Microbiologists of India (AMI), Mycological Society of India (MSI), Association of Food Scientists and Technologists (AFSTI), Mysore, India and Indian Science Congress Association (ISCA). He has published an authored book entitled “Millets: Properties, Processing, and Health Benefits” with CRC Press, Taylor & Francis Group.
Pinderpal Kaur is a currently a Ph.D. Research scholar in Department of Food Science and Technology, Maharaja Ranjit Singh Punjab Technical University, Bathinda. Her area of interests includes antioxidant from natural resources, starch modifications and cereal technology. She has published more than 10 research papers in Journals of International repute. She has actively participated in National and International conferences. She is an active life member of Association of Food Scientists and Technologists (AFSTI), Mysore.
Dr. Raj Kumar Salar, Professor in the Dept of Biotech., CDLU, Sirsa is an active scientist who has made significant contribution in the field of Biotechnology. He received Grants from DST, UGC, HSCST for R&D. He is a recipient of post doctorate fellowship from the Ministry of Education, Slovakia. He was awarded with KACST award (Saudi Arabia) for Best Research Paper published in 3 Biotech (Springer Journal). He has published a book entitled Biotechnology: Prospects and Applications with Springer. He is a reviewer of several reputed Journals. He has published more than 75 research papers in Journals of International repute.
Pinderpal Kaur is a currently a Ph.D. Research scholar in Department of Food Science and Technology, Maharaja Ranjit Singh Punjab Technical University, Bathinda. Her area of interests includes antioxidant from natural resources, starch modifications and cereal technology. She has published more than 10 research papers in Journals of International repute. She has actively participated in National and International conferences. She is an active life member of Association of Food Scientists and Technologists (AFSTI), Mysore.
Dr. Raj Kumar Salar, Professor in the Dept of Biotech., CDLU, Sirsa is an active scientist who has made significant contribution in the field of Biotechnology. He received Grants from DST, UGC, HSCST for R&D. He is a recipient of post doctorate fellowship from the Ministry of Education, Slovakia. He was awarded with KACST award (Saudi Arabia) for Best Research Paper published in 3 Biotech (Springer Journal). He has published a book entitled Biotechnology: Prospects and Applications with Springer. He is a reviewer of several reputed Journals. He has published more than 75 research papers in Journals of International repute.
Cuprins
1. Chickpea and cowpea: An overview of nutritional profile and effect of processing methods 2. Physical properties and milling processes of chickpea and cowpea 3. Biochemistry of macro and micronutrients of chickpea and cowpea 4. Processing mediated changes in the nutritional profile of chickpea and cowpea 5. Rheological, pasting, and morphological properties of chickpea and cowpea starch 6. Bioactive profile and antioxidant properties of chickpea and cowpea (Part I) 7. Extraction of protein, current scenario and commercial uses 8. Role of proteins in chickpea and cowpea considering global food security, especially protein-based diet security 9. Bioactive profile and antioxidant properties of chickpea and cowpea (Part II) 10. Non-nutrients in chickpea and cowpea, their role and methods to remove them 11. Storage of chickpea and cowpea-based products 12. Health benefits of chickpea and cowpea
Descriere
This book explores the status of chickpea and cowpea in terms of its production, nutritional composition, processing mediated changes, and methods to remove antinutrients, bioactive peptides & their related health benefits.