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Pulse Foods: Processing, Quality and Nutraceutical Applications

Editat de Brijesh K. Tiwari, Aoife Gowen, Brian McKenna
en Limba Engleză Hardback – 10 mai 2011
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 to provide up-to-date information on novel and 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 use this knowledge to incorporate pulses into new food products.


  • First reference bringing together essential information on the processing technology of pulses
  • 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
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Specificații

ISBN-13: 9780123820181
ISBN-10: 0123820189
Pagini: 483
Ilustrații: 30 illustrations
Dimensiuni: 152 x 229 x 30 mm
Greutate: 0.94 kg
Editura: ELSEVIER SCIENCE

Public țintă

Food Scientists, Pulse Processors, Grain Process Engineers, students, educators, and researchers.

Cuprins

Chapter 1-Introduction Chapter 2- Chemistry of pulses
Chapter 3- Functional and physicochemical properties of pulse proteins
Chapter 4- Functional and physicochemical properties of pulse starch
Chapter 5- Functional and physiochemical properties of legume fibers
Chapter 6- Functional and physicochemical properties of Non-starch polysaccharides
Chapter 7- Postharvest technology for pulses
Chapter 8- Pulse Milling technologies
Chapter 9- Emerging technologies for pulse processing
Chapter 10- Pulse based food products
Chapter 11- Novel food and industrial applications of pulse fractions
Chapter 12- By-product utilization
Chapter 13- Nutritional value of whole pulse and pulse fractions
Chapter 14- Role of pulses in nutraceuticals
Chapter 15- Quality Standards and evaluation of pulses
Chapter 16- Global Pulse Industry: State of production, consumption & trade; Marketing challenges and opportunities