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 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.


Contents

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

Author Information

Edited by Brijesh K. Tiwari, Manchester Metropolitan University, Manchester, UK ; Aoife Gowen, University College Dublin School of Agriculture, Food Science and Veterinary Medicine, Dublin, Ireland and Brian McKenna, University College Dublin School of Agriculture, Food Science and Veterinary Medicine, Dublin, Ireland.