Pulses and Pulse Ingredients

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 ...

Pulses and Pulse Ingredients

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Pulses and Pulse Ingredients
Language: en
Pages: 336
Authors: Heather Hill, Mehmet Caglar Tulbek
Categories: Technology & Engineering
Type: BOOK - Published: 2018-06-15 - Publisher: Woodhead Publishing and AACC International Press

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
Pulses and Pulse Ingredients
Language: en
Pages: 336
Authors: Heather Hill, Mehmet C. Tulbek
Categories: Technology & Engineering
Type: BOOK - Published: 2018-06-01 - Publisher: Elsevier

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
Cereals and Pulses
Language: en
Pages: 328
Authors: Liangli L. Yu, Rong Tsao, Fereidoon Shahidi
Categories: Technology & Engineering
Type: BOOK - Published: 2012-01-30 - Publisher: John Wiley & Sons

Cereal and pulse crops are staple foods that provide essentialnutrients to many populations of the world. Traditionally, wholegrains were consumed but most current foods are derived fromrefined fractions of cereal and pulse crops. Consumption ofprocessed or refined products may reduce the health benefits offood. In wheat-based processed foods, for example,
Pulse Foods
Language: en
Pages: 483
Authors: Brijesh K. Tiwari, Aoife Gowen, Brian McKenna
Categories: Technology & Engineering
Type: BOOK - Published: 2011-05-11 - Publisher: Academic Press

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
Current Strategies to Improve the Nutritional and Physical Quality of Baked Goods
Language: en
Pages: 164
Authors: Mario Martinez Martinez, Manuel Gómez Pallarés
Categories: Science
Type: BOOK - Published: 2020-03-18 - Publisher: MDPI

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