Pulse Chemistry And Technology

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Pulse Chemistry and Technology

Author : Brijesh Tiwari
Publisher : Royal Society of Chemistry
ISBN 13 : 1782625674
Total Pages : pages
Book Rating : 4.7/5 (826 download)

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Book Synopsis Pulse Chemistry and Technology by : Brijesh Tiwari

Download or read book Pulse Chemistry and Technology written by Brijesh Tiwari and published by Royal Society of Chemistry. This book was released on 2015-10-20 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt: Like cereal, pulse processing is one of the oldest and most important of all food processing, which encompasses a diverse range of products. Pulses are widely grown throughout the world and their dietary and economic importance is globally appreciated and well recognized. Although cereal processing has several dedicated text books, no dedicated text on pulse processing is currently available for food science and technology graduates. This book aims to address this oversight, starting with a chapter highlighting the importance of pulses, their production and consumption trends. The coverage in subsequent chapters provides details on the physical and chemical characteristics of pulses, starches, proteins and minor constituents in them and then how they are processed and used. Cooking quality, analysis and the value of the food products will all be examined with the final chapter reviewing the regulatory and legislative requirements for pulses. This book will serve as a comprehensive text book for undergraduate and postgraduate students, educators, industry personnel involved with grain processing and to some extent researchers providing an up-to-date insight into pulse science, processing and technology.

Pulse Foods

Author : Brijesh K. Tiwari
Publisher : Academic Press
ISBN 13 : 9780123820198
Total Pages : 483 pages
Book Rating : 4.8/5 (21 download)

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Book Synopsis Pulse Foods by : Brijesh K. Tiwari

Download or read book Pulse Foods written by Brijesh K. Tiwari and published by Academic Press. This book was released on 2011-05-11 with total page 483 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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

Pulse Foods

Author : Brijesh K. Tiwari
Publisher : Academic Press
ISBN 13 : 0128181850
Total Pages : 538 pages
Book Rating : 4.1/5 (281 download)

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Book Synopsis Pulse Foods by : Brijesh K. Tiwari

Download or read book Pulse Foods written by Brijesh K. Tiwari and published by Academic Press. This book was released on 2020-11-18 with total page 538 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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

Green Chemistry and Technologies

Author : Long Zhang
Publisher : Walter de Gruyter GmbH & Co KG
ISBN 13 : 3110479788
Total Pages : 534 pages
Book Rating : 4.1/5 (14 download)

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Book Synopsis Green Chemistry and Technologies by : Long Zhang

Download or read book Green Chemistry and Technologies written by Long Zhang and published by Walter de Gruyter GmbH & Co KG. This book was released on 2018-09-24 with total page 534 pages. Available in PDF, EPUB and Kindle. Book excerpt: The book gives a systematic introduction to green chemistry principles and technologies in inorganic and organic chemistry, polymer sciences and pharmaceutical industry. It also discusses the use of biomass and marine resources for synthesis as well as renewable energy utilization and the concepts and evaluation of recycling economy and eco-industrial parks.

Pulses

Author : A. Manickavasagan
Publisher : Springer Nature
ISBN 13 : 3030413764
Total Pages : 342 pages
Book Rating : 4.0/5 (34 download)

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Book Synopsis Pulses by : A. Manickavasagan

Download or read book Pulses written by A. Manickavasagan and published by Springer Nature. This book was released on 2020-05-25 with total page 342 pages. Available in PDF, EPUB and Kindle. Book excerpt: World health authorities recommend people maximize their protein intake through vegetable sources (such as pulses), and reduce protein intake from animal sources. Increasing vegetable protein intake has been shown to be positively associated with the reduction of both cardiovascular-disease-related mortality and all-cause mortality. Pulse consumption has been shown to improve satiety and metabolism of glucose and lipids, due to their high protein and fiber content, which makes their consumption ideal for preventing and managing obesity. In recent years, there has been increasing demand for pulses and pulse-based products in developed countries. Several large-scale collaborative research projects on pulse products have been initiated by government agencies. Similarly, established multinational food companies have developed pulse product units. Pulses: Processing and Product Development fulfills the need for a comprehensive book on processing and products of pulses. The book addresses a specific pulse with each chapter to meet a wide range of audiences from undergraduate students to consumers.

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

Author : Mario Martinez Martinez
Publisher : MDPI
ISBN 13 : 3039283464
Total Pages : 164 pages
Book Rating : 4.0/5 (392 download)

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Book Synopsis Current Strategies to Improve the Nutritional and Physical Quality of Baked Goods by : Mario Martinez Martinez

Download or read book Current Strategies to Improve the Nutritional and Physical Quality of Baked Goods written by Mario Martinez Martinez and published by MDPI. This book was released on 2020-03-18 with total page 164 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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.

Advances in Cereals Processing Technologies

Author : Gopal Kumar Sharma
Publisher : CRC Press
ISBN 13 : 1000534715
Total Pages : 243 pages
Book Rating : 4.0/5 (5 download)

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Book Synopsis Advances in Cereals Processing Technologies by : Gopal Kumar Sharma

Download or read book Advances in Cereals Processing Technologies written by Gopal Kumar Sharma and published by CRC Press. This book was released on 2021-12-22 with total page 243 pages. Available in PDF, EPUB and Kindle. Book excerpt: The present book presents its reader with comprehensive knowledge related to cereals processing. It is imperative to have sound knowledge of food laws and regulations with an Indian perspective as these play a pivotal role in commercializing food products as well as fresh produce, which are aptly covered in this book. It includes recent trends in technology of cereals based products, technological updates in legumes and pulses based convenience/processed foods, various aspects of evolution of bakery and confectionery technology and technological evaluation of milling. Since age's process of fermentation was employed for preserving the cereals based food by using general and specified micro flora and micro fauna, the science and technology involved is well explained in the chapter titled 'Fermented Food Based on Cereal and Pulses.' The most important quality attributes related to cereals processing are rheological and thermal changes which occur when extrinsic factors such as moisture and temperature are ebbed and flowed. This subject was sensibly covered under 'Rheological and Thermal Changes Occurring During Processing.' Sugarcane and the sugar industry have the largest contribution to the industrial development. Various unit operations and technology involved are explained as recent updates in sugar, honey, jaggery and salt processing. Shelf life stability of the products with respect to various chemical parameters attributed to the oxidative changes in processed foods is also aptly covered. Note: T&F does not sell or distribute the hardback in India, Pakistan, Nepal, Bhutan, Bangladesh and Sri Lanka. This title is co-published with NIPA.

Health Benefits of Pulses

Author : Wendy J. Dahl
Publisher : Springer
ISBN 13 : 303012763X
Total Pages : 155 pages
Book Rating : 4.0/5 (31 download)

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Book Synopsis Health Benefits of Pulses by : Wendy J. Dahl

Download or read book Health Benefits of Pulses written by Wendy J. Dahl and published by Springer. This book was released on 2019-04-24 with total page 155 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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.

Ultrashort Laser Pulse Phenomena

Author : Jean-Claude Diels
Publisher : Elsevier
ISBN 13 : 0080466400
Total Pages : 675 pages
Book Rating : 4.0/5 (84 download)

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Book Synopsis Ultrashort Laser Pulse Phenomena by : Jean-Claude Diels

Download or read book Ultrashort Laser Pulse Phenomena written by Jean-Claude Diels and published by Elsevier. This book was released on 2006-09-21 with total page 675 pages. Available in PDF, EPUB and Kindle. Book excerpt: Ultrashort Laser Pulse Phenomena, Second Edition serves as an introduction to the phenomena of ultra short laser pulses and describes how this technology can be used to examine problems in areas such as electromagnetism, optics, and quantum mechanics. Ultrashort Laser Pulse Phenomena combines theoretical backgrounds and experimental techniques and will serve as a manual on designing and constructing femtosecond ("faster than electronics") systems or experiments from scratch. Beyond the simple optical system, the various sources of ultrashort pulses are presented, again with emphasis on the basic concepts and how they apply to the design of particular sources (dye lasers, solid state lasers, semiconductor lasers, fiber lasers, and sources based on frequency conversion). Provides an easy to follow guide through "faster than electronics" probing and detection methods THE manual on designing and constructing femtosecond systems and experiments Discusses essential technology for applications in micro-machining, femtochemistry, and medical imaging

Future Proteins

Author : Brijesh K Tiwari
Publisher : Elsevier
ISBN 13 : 0323972322
Total Pages : 536 pages
Book Rating : 4.3/5 (239 download)

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Book Synopsis Future Proteins by : Brijesh K Tiwari

Download or read book Future Proteins written by Brijesh K Tiwari and published by Elsevier. This book was released on 2023-06-23 with total page 536 pages. Available in PDF, EPUB and Kindle. Book excerpt: Future Proteins: Sources, Processing, Applications and the Bioeconomy presents sources of alternative proteins and the novel processing technologies associated with these new proteins, including their vast food and non-food applications and their contributions to the circular economy that ties them together. Broken into three sections, chapters focus on alternative proteins including cereals, legumes and pulses, fungi, seafoods, insects, and others before assessing novel production technologies and alternative protein applications. Through the use of content features, specifically definitions, case studies, recent developments, data, and methods, this reference assists readers in understanding how to apply current knowledge and techniques to their research. This book is intended for any stakeholders involved in the alternative protein industry as it provides a clear and comprehensive review of the industry. It will be of interest to food scientists, technologists, food industry personnel, academics and graduate students researching this and related topics. Discusses the various industrial applications of the proposed proteins, from powdered algal for the nutraceuticals market to insect pastas and bacterial-protein flour Provides a comprehensive overview of recent advances on the identification of potentially important compounds in these alternative proteins Outlines advances in proteins characterization, processing and purification techniques Focuses on biologically active proteins and their beneficial impact on humans Addresses implications for legislation that forward novel foods

Food Wastes and By-products

Author : Rocio Campos-Vega
Publisher : John Wiley & Sons
ISBN 13 : 1119534100
Total Pages : 476 pages
Book Rating : 4.1/5 (195 download)

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Book Synopsis Food Wastes and By-products by : Rocio Campos-Vega

Download or read book Food Wastes and By-products written by Rocio Campos-Vega and published by John Wiley & Sons. This book was released on 2020-02-03 with total page 476 pages. Available in PDF, EPUB and Kindle. Book excerpt: A complete guide to the evolving methods by which we may recover by-products and significantly reduce food waste Across the globe, one third of cereals and almost half of all fruits and vegetables go to waste. The cost of such waste – both to economies and to the environment – is a serious and increasing concern within the food industry. If we are to overcome this crisis and move towards a sustainable future, we must do everything possible to utilize innovative new methods of extracting and processing valuable by-products of all kinds. Food Wastes and By-products represents a complete primer to this important and complex process. Edited and written by leading researchers, the text provides essential information on the supply of waste and its composition, identifies foods rich in valuable bioactive compounds, and explores revolutionary methods for creating by-products from fruit, vegetable, and seed waste. Other chapters discuss the nutraceutical properties of value-added by-products and their uses in the manufacturing of dietary fibers, food flavors, supplements, pectin, and more. This book: Explains how reconstituted by-products can best be used to radically reduce food waste Discusses the potential nutraceutical assets of recovered food waste Covers a broad range of by-product sources, such as mangos, cacao, flaxseed, and spent coffee grounds Describes novel extraction processes and the emerging use of nanotechnology A significant contribution to the field, Food Wastes and By-products is a timely and essential resource for food industry professionals, government agencies and NGOs involved in nutrition, agriculture, and food production, and university instructors and students in related areas.

Encyclopedia of Food Chemistry

Author :
Publisher : Elsevier
ISBN 13 : 0128140453
Total Pages : 2217 pages
Book Rating : 4.1/5 (281 download)

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Book Synopsis Encyclopedia of Food Chemistry by :

Download or read book Encyclopedia of Food Chemistry written by and published by Elsevier. This book was released on 2018-11-22 with total page 2217 pages. Available in PDF, EPUB and Kindle. Book excerpt: Encyclopedia of Food Chemistry, Three Volume Set is the ideal primer for food scientists, researchers, students and young professionals who want to acquaint themselves with food chemistry. Well-organized, clearly written, and abundantly referenced, the book provides a foundation for readers to understand the principles, concepts, and techniques used in food chemistry applications. Articles are written by international experts and cover a wide range of topics, including food chemistry, food components and their interactions, properties (flavor, aroma, texture) the structure of food, functional foods, processing, storage, nanoparticles for food use, antioxidants, the Maillard and Strecker reactions, process derived contaminants, and the detection of economically-motivated food adulteration. The encyclopedia will provide readers with an introduction to specific topics within the wider context of food chemistry, as well as helping them identify the links between the various sub-topics. Offers readers a comprehensive understanding of food chemistry and the various connections between the sub-topics Provides an authoritative introduction for non-specialists and readers from undergraduate levels and upwards Meticulously organized, with articles structured logically based on the various elements of food chemistry

Pulsed Electric Fields Technology for the Food Industry

Author : Javier Raso-Pueyo
Publisher : Springer Science & Business Media
ISBN 13 : 038731122X
Total Pages : 252 pages
Book Rating : 4.3/5 (873 download)

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Book Synopsis Pulsed Electric Fields Technology for the Food Industry by : Javier Raso-Pueyo

Download or read book Pulsed Electric Fields Technology for the Food Industry written by Javier Raso-Pueyo and published by Springer Science & Business Media. This book was released on 2010-04-30 with total page 252 pages. Available in PDF, EPUB and Kindle. Book excerpt: Many novel technologies have been proposed in the attempt to improve existing food processing methods. Among emerging nonthermal technologies, high intensity pulsed electric fields (PEF) is appealing due to its short treatment times and reduced heating effects. This book presents information accumulated on PEF during the last 15 years by experienced microbiologists, biochemists, food technologists, and electrical and food engineers.

Upcycling Legume Water: from wastewater to food ingredients

Author : Luca Serventi
Publisher : Springer Nature
ISBN 13 : 3030424685
Total Pages : 179 pages
Book Rating : 4.0/5 (34 download)

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Book Synopsis Upcycling Legume Water: from wastewater to food ingredients by : Luca Serventi

Download or read book Upcycling Legume Water: from wastewater to food ingredients written by Luca Serventi and published by Springer Nature. This book was released on 2020-04-16 with total page 179 pages. Available in PDF, EPUB and Kindle. Book excerpt: Food manufacturing generates an incredibly high volume of wastewater. The legume industry is one of the top contributors to this environmental issue, as soaking and boiling are necessary to transform dried legumes into cooked canned products and other legume-based products, such as soymilk, tofu, hummus and flours. Wastewater must be treated prior to disposal into the environment, thus raising production costs for the food industry. In addition, wastewater contains nutrients that are lost from the food chain after disposal. As water and soluble nutrients are becoming a limited resource, it is critical to optimize food manufacturing at all levels. Recycling Legume Wastewater Into Food Ingredients presents a sustainable solution to this increasing demand for food and water. The text analyses the composition of legume wastewater and its physicochemical properties, including its potential applications in emulsifiers, foaming agents, gelling agents and antistaling ingredients. Early chapters discuss the processing of legumes and the wastewater generation involved. Further sections focus on wastewater generated by soaking and cooking, including the composition, functional properties, and food applications involved in each. Sprouting water, bioactives and applications in edible packaging are also discussed. In presenting a sustainable solution for legume wastewater use, this text is an important key to sustainability in food processing and the reduction of waste.

Molten Salts Chemistry and Technology

Author : Marcelle Gaune-Escard
Publisher : John Wiley & Sons
ISBN 13 : 1118448820
Total Pages : 632 pages
Book Rating : 4.1/5 (184 download)

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Book Synopsis Molten Salts Chemistry and Technology by : Marcelle Gaune-Escard

Download or read book Molten Salts Chemistry and Technology written by Marcelle Gaune-Escard and published by John Wiley & Sons. This book was released on 2014-05-12 with total page 632 pages. Available in PDF, EPUB and Kindle. Book excerpt: Written to record and report on recent research progresses in the field of molten salts, Molten Salts Chemistry and Technology focuses on molten salts and ionic liquids for sustainable supply and application of materials. Including coverage of molten salt reactors, electrodeposition, aluminium electrolysis, electrochemistry, and electrowinning, the text provides researchers and postgraduate students with applications include energy conversion (solar cells and fuel cells), heat storage, green solvents, metallurgy, nuclear industry, pharmaceutics and biotechnology.

Flash Photolysis and Pulse Radiolysis

Author : R. V. Bensasson
Publisher : Pergamon
ISBN 13 :
Total Pages : 252 pages
Book Rating : 4.3/5 (91 download)

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Book Synopsis Flash Photolysis and Pulse Radiolysis by : R. V. Bensasson

Download or read book Flash Photolysis and Pulse Radiolysis written by R. V. Bensasson and published by Pergamon. This book was released on 1983 with total page 252 pages. Available in PDF, EPUB and Kindle. Book excerpt: Flash Photolysis and Pulse Radiolysis ...

Laser Processing and Chemistry

Author : Dieter Bäuerle
Publisher : Springer Science & Business Media
ISBN 13 : 3642176135
Total Pages : 846 pages
Book Rating : 4.6/5 (421 download)

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Book Synopsis Laser Processing and Chemistry by : Dieter Bäuerle

Download or read book Laser Processing and Chemistry written by Dieter Bäuerle and published by Springer Science & Business Media. This book was released on 2011-09-02 with total page 846 pages. Available in PDF, EPUB and Kindle. Book excerpt: Laser Processing and Chemistry gives an overview of the fundamentals and applications of laser-matter interactions, in particular with regard to laser material processing. Special attention is given to laser-induced physical and chemical processes at gas-solid, liquid-solid, and solid-solid interfaces. Starting with the background physics, the book proceeds to examine applications of laser techniques in micro-machining, and the patterning, coating, and modification of material surfaces. This fourth edition has been revised and enlarged to cover new topics such as 3D microfabrication, advances in nanotechnology, ultrafast laser technology and laser chemical processing (LCP). Graduate students, physicists, chemists, engineers, and manufacturers alike will find this book an invaluable reference work on laser processing.