Pulses and Pulse Ingredients

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  • Publisher : Woodhead Publishing and AACC International Press
  • Release : 15 June 2018
  • ISBN : 0128115238
  • Page : 336 pages
  • Rating : 4.5/5 from 103 voters

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Pulses and Pulse Ingredients: Processing, Technology and Product Development is a complete and comprehensive overview of pulses, with coverage from raw ingredient to developed products. Divided into two main sections, the book opens with coverage of the processing of pulses. It begins at ingredient processing, with a focus on milling and fractionation, also covering the composition of pulse ingredients and pulse and pulse ingredient testing. In addition, readers will find sections on raw ingredients that can be derived from pulses, with separate chapters covering whole pulses, pulse flours, starches, proteins and fibers. Final sections cover technology, challenges and potential resolutions. As pulses are one of the hottest topics in cereal and grain science, this book, written by industrial researchers working at the cutting-edge of pulses and pulse ingredients, brings practical applied knowledge on this rapidly expanding field. It is essential reading for cereal and grain science academics and postgraduate students and industrial product developers in cereal and grain companies. Contains coverage of pulse processing, testing and quality insurance Provides extensive coverage of the raw ingredients derived from pulses Includes detailed information about the products that can be developed from pulses Provides coverage of equipment and the role of technology in pulse processing

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Pulses and Pulse Ingredients

Pulses and Pulse Ingredients
  • Author : Heather Hill,Mehmet Caglar Tulbek
  • Publisher : Woodhead Publishing and AACC International Press
  • Release Date : 2018-06-15
  • ISBN : 0128115238
GET THIS BOOKPulses and Pulse Ingredients

Pulses and Pulse Ingredients: Processing, Technology and Product Development is a complete and comprehensive overview of pulses, with coverage from raw ingredient to developed products. Divided into two main sections, the book opens with coverage of the processing of pulses. It begins at ingredient processing, with a focus on milling and fractionation, also covering the composition of pulse ingredients and pulse and pulse ingredient testing. In addition, readers will find sections on raw ingredients that can be derived from pulses,

Pulse Foods

Pulse Foods
  • Author : Brijesh K. Tiwari,Aoife Gowen,Brian McKenna
  • Publisher : Academic Press
  • Release Date : 2011-05-11
  • ISBN : 0123820197
GET THIS BOOKPulse Foods

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

Pulses and Pulse Ingredients

Pulses and Pulse Ingredients
  • Author : Heather Hill,Mehmet C. Tulbek
  • Publisher : Elsevier
  • Release Date : 2018-06-01
  • ISBN : 9780128115244
GET THIS BOOKPulses and Pulse Ingredients

Pulses and Pulse Ingredients: Processing, Technology and Product Development is a complete and comprehensive overview of pulses, with coverage from raw ingredient to developed products. Divided into two main sections, the book opens with coverage of the processing of pulses. It begins at ingredient processing, with a focus on milling and fractionation, also covering the composition of pulse ingredients and pulse and pulse ingredient testing. In addition, readers will find sections on raw ingredients that can be derived from pulses,

The Power of Pulses

The Power of Pulses
  • Author : Dan Jason,Hilary Malone,Alison Malone Eathorne
  • Publisher : D & M Publishers
  • Release Date : 2016-04-09
  • ISBN : 9781771621038
GET THIS BOOKThe Power of Pulses

For those who are committed to increasing self-reliance and supporting locally available food sources, pulses are an often-overlooked source of ethical protein. Dan Jason, owner of Salt Spring Seeds, is a long-time advocate of pulses as a healthy and environmentally responsible alternative to meat and tofu. In The Power of Pulses, Jason provides tips on how North American home gardeners can grow and save their own delicious, vividly hued heirloom beans, peas, chickpeas, lentils and favas. As well as being

Health Benefits of Pulses

Health Benefits of Pulses
  • Author : Wendy J. Dahl
  • Publisher : Springer
  • Release Date : 2019-04-24
  • ISBN : 9783030127633
GET THIS BOOKHealth Benefits of Pulses

This book provides a global overview of pulse intake and future trends from a variety of perspectives. Pulses, which include dried beans, peas and lentils, are second only to grains as a source of food for the world’s population. Contributors from around the globe explore a number of issues related to this food group, including their impact on global health and sustainability, the relationship between pulse intake and chronic disease, and their nutritional and gastrointestinal benefits. The primary purpose

Dry Beans and Pulses

Dry Beans and Pulses
  • Author : Muhammad Siddiq,Mark A. Uebersax
  • Publisher : John Wiley & Sons
  • Release Date : 2012-08-29
  • ISBN : 9781118448281
GET THIS BOOKDry Beans and Pulses

The common beans and pulses are diverse food resources of highnutritional value (protein, energy, fiber and vitamins andminerals) with broad social acceptance. These legume cropsdemonstrate global adaptability, genotypic and phenotypicdiversity, and multiple means of preparation and dietary use. Beans and pulses are produced in regions as diverse as LatinAmerica, Africa, Asia, and North America, and on a scale similar tosome other crops, such as wheat, corn, rice and soybeans. Numerous factors influence utilization, including bean type andcultivar selection, cropping environment

Pulse

Pulse
  • Author : Jenny Chandler
  • Publisher : Pavilion
  • Release Date : 2013-09-17
  • ISBN : 9781909815148
GET THIS BOOKPulse

At last pulses are ditching their 70s hippie label and are back in vogue. Pulses are incredibly economical and healthy and, increasingly, people are looking for new sources of protein as meat eating goes on the wane (for both environmental and economical reasons). The time is ripe for a truly modern look at preparing these under-exploited ingredients. Including a guide to pulses, this exhaustive volume will also cover all you need to know to buy, prepare and cook pulses, and

The Nourished Kitchen

The Nourished Kitchen
  • Author : Jennifer McGruther
  • Publisher : Ten Speed Press
  • Release Date : 2014-04-15
  • ISBN : 9781607744696
GET THIS BOOKThe Nourished Kitchen

A cookbook from the author of the popular website Nourished Kitchen, featuring 175 recipes based on the "traditional foods" philosophy of eating, which emphasizes whole grains, dairy, red meat, organ meats, and fermented foods. The traditional foods movement is a fad-free approach to cooking and eating that emphasizes nutrient-dense, real food, and values quality, environment, and community over the convenience of processed, additive-laden products that are the norm on grocery store shelves. Based on the research of Weston A. Price, who

Food Wastes and By-products

Food Wastes and By-products
  • Author : Rocio Campos-Vega,B. Dave Oomah,Hayde Azeneth Vergara-Castaneda
  • Publisher : John Wiley & Sons
  • Release Date : 2020-01-21
  • ISBN : 9781119534105
GET THIS BOOKFood Wastes and By-products

A complete guide to the evolving methods by which we may recover by-products and significantly reduce food waste Across the globe, one third of cereals and almost half of all fruits and vegetables go to waste. The cost of such waste – both to economies and to the environment – is a serious and increasing concern within the food industry. If we are to overcome this crisis and move towards a sustainable future, we must do everything possible to utilize innovative new

Cereals and Pulses

Cereals and Pulses
  • Author : Liangli L. Yu,Rong Tsao,Fereidoon Shahidi
  • Publisher : John Wiley & Sons
  • Release Date : 2012-05-01
  • ISBN : 9780813818399
GET THIS BOOKCereals and Pulses

Edited and authored by an international team of respected researchers, this book provides a summary of current research findings related to phytochemical compositions and properties of cereal and pulse crops. It will serve as a timely guide for scientists working in food ingredients, food product research and development, functional foods and nutraceuticals, crop breeding and genetics, post–harvest treatment and processing of cereal grains and pulses, and human nutrition to effect value–added food innovation for health promotion and disease

Super Pulses

Super Pulses
  • Author : Jenny Chandler
  • Publisher : Rizzoli Publications
  • Release Date : 2019-03-01
  • ISBN : 9781911624127
GET THIS BOOKSuper Pulses

Pulses are incredibly economical as well as healthy and, increasingly, people are looking for new sources of protein as meat eating wanes (for both environmental and economical reasons). This is a truly modern look at preparing under-exploited protein-packed pulse ingredients. Including an illustrated guide to pulses, this exhaustive volume also covers all you need to know to buy, prepare, cook and store your superfoods. Chapters include: The Power of the Pulse, The Recipes and Check Your Pulse. Try canellini, parmesan

Pulses

Pulses
  • Author : Food and Agriculture Organization of the United Nations
  • Publisher : Food & Agriculture Org.
  • Release Date : 2018-05-10
  • ISBN : 9789251094631
GET THIS BOOKPulses

The aim of raising global awareness on the multitude of benefits of pulses was integral to the International Year of Pulses. This coffee table book is part guide and part cookbook— informative without being technical. The book begins by giving an overview of pulses, and explains why they are an important food for the future. It also has more than 30 recipes prepared by some of the most prestigious chefs in the world and is peppered with infographics. Part I gives

Pulses

Pulses
  • Author : Food and Agriculture Organization
  • Publisher : Food & Agriculture Organization of the UN (FAO)
  • Release Date : 2016
  • ISBN : 9251091722
GET THIS BOOKPulses

Part guide, part cookbook, and peppered with informative visuals, this book tells us why pulses are such an important food for the future, explains how to cook them, and includes over 30 recipes prepared by some of the world's most prestigious chefs. Part I gives an overview of pulses and a brief guide to the main varieties. Part II explains step-by-step how to cook them, and what condiments and instruments to use. Part III underscores five messages about the impact of

Current Strategies to Improve the Nutritional and Physical Quality of Baked Goods

Current Strategies to Improve the Nutritional and Physical Quality of Baked Goods
  • Author : Mario Martinez Martinez,Manuel Gómez Pallarés
  • Publisher : MDPI
  • Release Date : 2020-03-18
  • ISBN : 9783039283460
GET THIS BOOKCurrent Strategies to Improve the Nutritional and Physical Quality of Baked Goods

The lifestyle of humans is rapidly changing, and, correspondingly, their needs and the current and future megatrends of the food market. It is worth mentioning (1) the preference for natural, simple, and flexible diets that drive the further expansion of plant-focused formulations, (2) the focus on food sustainability (food waste reduction), and (3) the interest in healthy eating as the basis for good health. The hectic routine and rapid urbanization in developed and developing regions, respectively, have shifted consumer preferences toward bread and

Cereals, Pulses, Legumes and Vegetable Proteins

Cereals, Pulses, Legumes and Vegetable Proteins
  • Author : Joint FAO/WHO Codex Alimentarius Commission,Food and Agriculture Organization of the United Nations,Joint FAO/WHO Food Standards Programme
  • Publisher : Food & Agriculture Org.
  • Release Date : 2007
  • ISBN : 9251058423
GET THIS BOOKCereals, Pulses, Legumes and Vegetable Proteins

Codex standards for cereals, pulses, legumes and vegetable proteins and other related texts such as the Code of Practice for the Prevention of Mycotoxin Contamination in Cereals are published in this compact format to allow their wide use and understanding by governments, regulatory authorities, food industries and retailers, and consumers. This first edition includes texts adopted by the Codex Alimentarius Commission up to 2007.