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| Titre : |
Pulse foods : processing, quality and nutraceutical applications
|
| Auteur(s) : |
Brijesh K. Tiwari, Éditeur scientifique
Aoife Gowen, Éditeur scientifique Brian M. McKenna, Éditeur scientifique |
| Type de document : | Livre |
| Sujets : | GRAINE ; LEGUMINEUSE ; LUPIN ; POIS ; LENTILLE ; HARICOT ; FEVE ; PROTEINE ; AMIDON ; FIBRE ALIMENTAIRE ; MOUTURE ; FARINE ; SOUS PRODUIT ; VALEUR NUTRITIVE ; POLYHOLOSIDE |
| Résumé : |
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, a[...] 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. |
| Editeur(s) : | London : Academic Press |
| Date de publication : | 2011 |
| Collection : | Food science and technology international series |
| Format : | 1 vol. (VIII-475 p.) / ill., couv. ill. en coul. / 24 cm |
| Note(s) : |
Bibliogr. Index |
| Table des matières : |
Chapter 1-Introduction
Chapter 1-Introduction |
| Langue(s) : | Anglais |
| Identifiant : | 978-0-12-382018-1 |
| Lien vers la notice : | https://infodoc.agroparistech.fr/index.php?lvl=notice_display&id=166252 |
Exemplaires (1)
| Localisation | Emplacement | Pôle | Section | Cote | Support | Disponibilité |
|---|---|---|---|---|---|---|
| Palaiseau | Vert | TU Aliments - Cosmétiques - Biomatériaux | TU4.9 TIW | Papier | Empruntable Disponible |