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Pulses and Pulse Ingredients

Pulses and Pulse Ingredients
Processing, Technology and Product Development

by Heather Hill,Mehmet C. Tulbek

  • Publisher : Elsevier
  • Release : 2018-06-01
  • Pages : 336
  • ISBN : 0128115246
  • Language : En, Es, Fr & De
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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

Pulse Foods

Pulse Foods
Processing, Quality and Nutraceutical Applications

by Brijesh K. Tiwari,Aoife Gowen,Brian McKenna

  • Publisher : Academic Press
  • Release : 2011-05-11
  • Pages : 483
  • ISBN : 9780123820198
  • Language : En, Es, Fr & De
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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. First reference bringing together essential information on the processing technology of pulses 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

Health Benefits of Pulses

Health Benefits of Pulses
A Book

by Wendy J. Dahl

  • Publisher : Springer
  • Release : 2019-04-24
  • Pages : 155
  • ISBN : 303012763X
  • Language : En, Es, Fr & De
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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 of the volume is to explore the nutritional and health benefits of pulses (starchy legumes) as a sustainable food source. Initial chapters focus on the role of pulses in complementary feeding and in the prevention of malnutrition in infants and children in the developing nations of Africa. Authors also consider the feasibility and sustainable properties of pulses as a staple food for these regions. Subsequent chapters focus on the association between pulse intake and chronic disease risk reduction. Contributors identify the unique contributions of pulses, versus legumes as a whole, to chronic disease risk and management. Additional chapters provide a comprehensive review of the nutrient contents of pulses, their bioavailability, and the nutritional impact of pulse consumption. The book also explores the phytochemicals contained in pulses from two perspectives, the traditional perspective of risk (e.g. anti-nutrients) and a nutraceutical perspective, focused on the novel benefits of pulse components (e.g. antioxidants). The editor has designed the book for students, faculty, and research scientists, as well as practicing dietitians. Members of the pulse industry, grower associations, and government agencies also will find the information relevant to their work, as will those in the private sector employed by food companies with an interest in pulse ingredients.

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

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

by Mario Martinez Martinez,Manuel Gómez Pallarés

  • Publisher : MDPI
  • Release : 2020-03-18
  • Pages : 164
  • ISBN : 3039283464
  • Language : En, Es, Fr & De
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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 baked foods, which, interestingly, are often high in sugars and are categorized as having a high glycemic index. Therefore, it is of major importance to address the technological challenges of manufacturing baked goods with high physical and sensory quality that result in positive metabolic responses. This Special Issue seeks to provide fundamental understanding in this area and novel strategies to improve the nutritional properties of baked goods, including a decrease in starch bioaccessibility, sugar reduction, increase in fiber and/or protein content, and the improvement of phytochemical bioactivity. This Special Issue will also cover studies on the physical and sensory improvements of baked goods that may provide a mechanistic understanding to minimize the loss of quality after the incorporation of nutritional-improving ingredients, such as edible byproducts, proteins, or fibers. Last but not least, studies focused on the reduction of additives (clean label) or fat and on the use of sourdough to improve the sensory properties of baked goods will also be included.

Cereals and Pulses

Cereals and Pulses
Nutraceutical Properties and Health Benefits

by Liangli L. Yu,Rong Tsao,Fereidoon Shahidi

  • Publisher : John Wiley & Sons
  • Release : 2012-05-01
  • Pages : 328
  • ISBN : 0813818397
  • Language : En, Es, Fr & De
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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 risk reduction.

Pulses

Pulses
Nutritious seeds for a sustainable future

by Food and Agriculture Organization of the United Nations

  • Publisher : Food & Agriculture Org.
  • Release : 2018-05-10
  • Pages : 196
  • ISBN : 9251094632
  • Language : En, Es, Fr & De
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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 an overview of pulses and gives a brief guide to the main varieties in the world. Part II explains step-by-step how to cook them, what to keep in mind and what condiments and instruments to use. Part III underscores the five messages that FAO conveys to the world about the impact pulses have on nutrition, health, climate change, biodiversity and food security. Part IV illustrates how pulses can be grown in a garden patch with easy gardening instructions and how they are grown in the world, highlighting major world producers, importers and exporters. Part V takes the reader on a journey around the world showing how pulses fit a region’s history and culture and visits 10 internationally acclaimed chefs as they go the market to buy pulses. Back at their restaurant or home, each chef prepares easy dishes and gives their best kept secrets. Each chef provides 3 recipes that are beautifully illustrated.

Pulses, Rice, Curry Recipe Book

Pulses, Rice, Curry Recipe Book

by A. Sharma

  • Publisher : Mahesh Dutt Sharma
  • Release : 2021
  • Pages : 329
  • ISBN : 9876543210XXX
  • Language : En, Es, Fr & De
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Let's make Royal Rice, Plain Rice, Dry Fruits Rice, Tomato rice, Pea’s rice, Bitter Sour Rice, Rice Zafrani, Sprouted Rice, Tasty Rice, Fruits & Nuts Rice, Mushroom Rice, Bay Leaf Rice, Cottage Cheese Rice, Pulse Rice, Sesame Rice, Green Rice, Rice Noodles, Basmati Rice, Carrot Rice, Nice Smelling Rice, Gram Flour Roll Rice, Cauliflower Rice, Butter Rice, Cumin seeds Rice, Normal Rice, Khichdi, Coconut Rice, Fennel Rice, Sweet Rice, Sweet Corns Rice, Soya bean Noodles Rice, Vegetable Rice, Fried Rice, Yellow Pulse Spinach, Red Gram Pulse, Mixed Pulse Special, Tomato Pulse, Black lentil Pulse Special, Red lentil Royal, Pulse Buttery, Red lentil, Fried Yellow Pulse, Sprouted Pulse, Black gram pulse, Black Gram, Black lentil Creamy, Black lentil, Yellow Gujarati Pulse, Sambhar, Pulse-Radish, Mixed Pulse, Pasta - Kidney Beans, Pulse Saag, Raw Mango Pulse, Red lentil With Vegetables, Black lentil, Yellow Pulse with Spinach, Fenugreek- Yellow Pulse, Green Peas Pulse, Black gram, Cream Moth, Pulse, Cottage Cheese with Red Gram, Kabuli Black Gram Special, Spice Kidney Beans, Bitter Gourd Pulse, Cowpeas pulse, Pulse - Green Onion, Sprouted Black Gram - Kidney Beans, Nutritious Soya bean, Cowpeas Spice, Ridge Gourd - Black Pulse, Mushroom with Yellow- Peas, Tomato Curry, Curry, Dry Fruits Curry, Spinach Curry, Gram Flour Curry, Butter Curry Special, Bitter Gourd Curry, Chili Curry, Colourful Curry, Sweet Sour Curry, Sindhi Curry, Cottage Cheese Pakora Spice Curry, Curry Raisins, Curry Special, Plum Curry, Creamy Curry, Curry Pakora, etc..

Fermented Pulse-Based Food Products in Developing Nations as Functional Foods and Ingredients

Fermented Pulse-Based Food Products in Developing Nations as Functional Foods and Ingredients
A Book

by Oluwafemi Ayodeji Adebo

  • Publisher : Unknown Publisher
  • Release : 2017
  • Pages : 329
  • ISBN : 9876543210XXX
  • Language : En, Es, Fr & De
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Pulses play a significant and diverse role in the agricultural systems and diets of underprivileged populations worldwide. They are ideal produce for reducing poverty, improving human health and nutrition, and enhancing resilience of the ecosystem. Fermentation is a processing technique that has been used for decades to transform food produce with improved health, functional, and nutraceutical benefits. In tandem with the United Nations' (UN's) sustainable development goal Number 3, fermented food products from pulses with health benefits align with this initiative to end hunger, achieve food security, and improve nutrition. In solidarity with the celebration of International Year of Pulses 2016 (IYP2016) and considering the relative neglect of pulses as compared with other food groups, this chapter would be vital in positioning pulses and fermented products from them as readily available functional foods. With increased interest in fermentation, fermented pulse-based foods have been identified as excellent sources of bioactive and functional foods. Thus, fermented pulse-based products present a viable alternative, relatively available, affordable, and cheap source of foods with properties beyond that of basic nutrition.

On the Pulse

On the Pulse
A Book

by Georgina Fuggle

  • Publisher : Hachette UK
  • Release : 2018-11-26
  • Pages : 176
  • ISBN : 0857836986
  • Language : En, Es, Fr & De
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Organised by colour, On the Pulse offers a vibrant selection of classic and contemporary dishes using everything from chickpeas, puy lentils and peas to more unusual pulses such as adzuki, soya and edamame beans. Georgina shows you how to embrace this often-overlooked, rich and nutrient-dense legumes, guiding you through the varieties, their health benefits, and how best to use them so that you can cook with confidence. With recipes such as Green Falafel with Harissa Yogurt, Vietnamese Meatballs with Edamame Beans, Broad Bean Pappardelle with Pancetta, and Chocolate, Bean and Almond Cake, this is an inspirational collection that cannot fail to get you excited about cooking with pulses.

Canadian Patent Office Record

Canadian Patent Office Record
A Book

by Canada. Patent Office

  • Publisher : Unknown Publisher
  • Release : 1962-12
  • Pages : 329
  • ISBN : 9876543210XXX
  • Language : En, Es, Fr & De
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A Dictionary of the Economic Products of India: pt. 1. Pachyrhizus to Rye. pt. 2. Sabadilla to Silica. pt. 3. Silk to Tea. pt. 4. Tectona to Zygophillum

A Dictionary of the Economic Products of India: pt. 1. Pachyrhizus to Rye. pt. 2. Sabadilla to Silica. pt. 3. Silk to Tea. pt. 4. Tectona to Zygophillum
A Book

by Sir George Watt

  • Publisher : Unknown Publisher
  • Release : 1892
  • Pages : 329
  • ISBN : 9876543210XXX
  • Language : En, Es, Fr & De
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Impact of Four Decades of Development on Nutrition and Health Status in India

Impact of Four Decades of Development on Nutrition and Health Status in India
A Book

by Kalyan Bagchi

  • Publisher : Unknown Publisher
  • Release : 1992
  • Pages : 126
  • ISBN : 9876543210XXX
  • Language : En, Es, Fr & De
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The Canadian Patent Office Record

The Canadian Patent Office Record
A Book

by Anonim

  • Publisher : Unknown Publisher
  • Release : 1963
  • Pages : 329
  • ISBN : 9876543210XXX
  • Language : En, Es, Fr & De
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The Canadian Patent Office Record and Register of Copyrights and Trade Marks

The Canadian Patent Office Record and Register of Copyrights and Trade Marks
A Book

by Canada. Patent Office

  • Publisher : Unknown Publisher
  • Release : 1962
  • Pages : 329
  • ISBN : 9876543210XXX
  • Language : En, Es, Fr & De
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Genetic and Breeding Strategies for Improvement of Pulse Crops

Genetic and Breeding Strategies for Improvement of Pulse Crops
A Book

by Anonim

  • Publisher : Unknown Publisher
  • Release : 1998
  • Pages : 353
  • ISBN : 9876543210XXX
  • Language : En, Es, Fr & De
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Telephone Engineer & Management

Telephone Engineer & Management
A Book

by Anonim

  • Publisher : Unknown Publisher
  • Release : 1976-05
  • Pages : 329
  • ISBN : 9876543210XXX
  • Language : En, Es, Fr & De
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The Impact of India's Grain Revolution on the Pulses and Oilseeds

The Impact of India's Grain Revolution on the Pulses and Oilseeds
A Book

by J. V. Meenakshi,Rita Sharma,Thomas T. Poleman

  • Publisher : Unknown Publisher
  • Release : 1986
  • Pages : 383
  • ISBN : 9876543210XXX
  • Language : En, Es, Fr & De
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Coherence Measurements of Kicked Rydberg Wave Packets

Coherence Measurements of Kicked Rydberg Wave Packets
A Book

by Joel M. Murray

  • Publisher : Unknown Publisher
  • Release : 2006
  • Pages : 329
  • ISBN : 9876543210XXX
  • Language : En, Es, Fr & De
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Process Engineering

Process Engineering
A Book

by Anonim

  • Publisher : Unknown Publisher
  • Release : 1974-07
  • Pages : 329
  • ISBN : 9876543210XXX
  • Language : En, Es, Fr & De
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Pulse Crops of India

Pulse Crops of India
A Book

by Indian Council of Agricultural Research

  • Publisher : Unknown Publisher
  • Release : 1970
  • Pages : 334
  • ISBN : 9876543210XXX
  • Language : En, Es, Fr & De
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