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Pulse foods : processing, quality and nutraceutical applications

Pulse foods : processing, quality and nutraceutical applications

Material type
단행본
Personal Author
Tiwari, Brijesh K. Gowen, Aoife. McKenna, B. M. Taylor, Steve L.
Title Statement
Pulse foods : processing, quality and nutraceutical applications / edited by Brijesh K. Tiwari, Aoife Gowen and Brian McKenna.
Publication, Distribution, etc
San Diego, Calif. ;   London :   Academic Press,   2011.  
Physical Medium
viii, 475 p. : ill. ; 23 cm.
Series Statement
Food Science and Technology International series.
ISBN
9780123820181 (hbk.) 0123820189 (hbk.)
General Note
Series editor: Steve L. Taylor.  
Formerly CIP.   Uk  
Bibliography, Etc. Note
Includes bibliographical references.
Subject Added Entry-Topical Term
Legumes. Legumes as food.
000 01090namuu2200313 a 4500
001 000045723456
005 20121102174434
008 101209s2011 caua b 000 0 eng
020 ▼a 9780123820181 (hbk.)
020 ▼a 0123820189 (hbk.)
035 ▼a (KERIS)BIB000012481172
040 ▼a 211052 ▼c 211052 ▼d 211010
082 0 4 ▼a 641.3565 ▼2 22
084 ▼a 641.3565 ▼2 DDCK
090 ▼a 641.3565 ▼b P982
245 0 0 ▼a Pulse foods : ▼b processing, quality and nutraceutical applications / ▼c edited by Brijesh K. Tiwari, Aoife Gowen and Brian McKenna.
260 ▼a San Diego, Calif. ; ▼a London : ▼b Academic Press, ▼c 2011.
300 ▼a viii, 475 p. : ▼b ill. ; ▼c 23 cm.
490 1 ▼a Food Science and Technology International series.
500 ▼a Series editor: Steve L. Taylor.
500 ▼a Formerly CIP. ▼5 Uk
504 ▼a Includes bibliographical references.
650 0 ▼a Legumes.
650 0 ▼a Legumes as food.
700 1 ▼a Tiwari, Brijesh K.
700 1 ▼a Gowen, Aoife.
700 1 ▼a McKenna, B. M.
700 1 ▼a Taylor, Steve L.

Holdings Information

No. Location Call Number Accession No. Availability Due Date Make a Reservation Service
No. 1 Location Main Library/Education Reserves(Health Science)/ Call Number 641.3565 P982 Accession No. 141079782 Availability Available Due Date Make a Reservation Service B M

Contents information

Table of Contents

Chapter 1-Introduction

Chapter 2- Chemistry of pulses

Chapter 3- Functional and physicochemical properties of pulse proteins

Chapter 4- Functional and physicochemical properties of pulse starch

Chapter 5- Functional and physiochemical properties of legume fibers

Chapter 6- Functional and physicochemical properties of Non-starch polysaccharides

Chapter 7- Postharvest technology for pulses

Chapter 8- Pulse Milling technologies

Chapter 9- Emerging technologies for pulse processing

Chapter 10- Pulse based food products

Chapter 11- Novel food and industrial applications of pulse fractions

Chapter 12- By-product utilization

Chapter 13- Nutritional value of whole pulse and pulse fractions

Chapter 14- Role of pulses in nutraceuticals

Chapter 15- Quality Standards and evaluation of pulses

Chapter 16- Global Pulse Industry: State of production, consumption & trade; Marketing challenges and opportunities


Information Provided By: : Aladin

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