Academic Press | Pulse Foods: Processing, Quality And Nutraceutical Applications, 2nd Edition (2021 EN)

Author: Brijesh K. Tiwari (Editor), Aoife Gowen (Editor), Brian McKenna (Editor)
Full Title: Pulse Foods: Processing, Quality And Nutraceutical Applications, 2nd Edition
Publisher: Academic Press; 2nd edition (November 18, 2020)
Year: 2021
ISBN-13: 9780128181850 (978-0-12-818185-0), 9780128181843 (978-0-12-818184-3)
ISBN-10: 0128181850, 0128181842
Pages: 536
Language: English
Genre: Food Science: Food Processing Technology
File type: EPUB (True), PDF (True, but nonnative Cover)
Quality: 9/10
Price: $185.00


Pulse Foods: Processing, Quality and Nutraceutical Applications, Second Edition, provides up-to-date information on 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 incorporate pulses into new food products. Since the first edition, significant developments have occurred in various aspects of pulse, pulse chemistry, processing and applications.

This second edition provides thorough and authoritative coverage of pulse quality, technology and nutraceutical applications. Pulse Foods: Processing, Quality and Nutraceutical Applications, Second Edition, will continue to be an important resource for academics, students, researchers and industry professionals in providing essential details on various aspects of pulse foods.


Key Features:
✓ Fully revised and updated with new chapters on nutritional and health properties, storage and pre-processing, extraction technologies and sustainability topics
✓ 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

Readership:
Food Scientists, Legume Processors, Grain Process Engineers, students, educators, and researchers.

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