Pulse Foods Processing, Quality and Nutraceutical Applications

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.

• 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

Table of Contents

1. Advances in pulse foods

PART I: RELEVENCE AND PROPERTIES OF PULSES
2. Nutritional and health properties
3. Chemical composition of pulses
4. Functional and physicochemical properties of pulse starch
5. Functional and physicochemical properties of pulse proteins
6. Functional and physicochemical properties of legume fibres

PART 1I: PULSE PROCESSING TECHNOLOGY
7. Storage and pre-processing
8. Postharvest technology for pulses
9. Milling technologies
10. Extraction technologies for pulse food based ingredients
11. Novel technologies for pulse processing
12. Quality evaluation of pulse

PART III: FOOD AND NUTRACEUTICAL APPLICATIONS
13. Pulse based food products
14. Extrusion technologies for pulses
15. Novel food and industrial applications of pulse fractions
16. Role of pulses in nutraceuticals
17. By-product utilization
18. Marketing opportunities and marketing strategies
19. Sustainability aspect of pulse foods 

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