Pulse Foods Processing, Quality and Nutraceutical Applications Tiwari Gowen

Pulse FoodsProcessing, Quality and Nutraceutical Applications\nAuthor(s): Brijesh K. Tiwari, Aoife Gowen, Brian McKenna\nFormat: Hardback\nPublisher: Elsevier Science Publishing Co Inc, United States\nImprint: Academic Press Inc\nISBN-13: 9780123820181, 978-0123820181\nSynopsis\nPulses 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-vitaminssuggesting 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 Applicationsis the first book toprovide up-to-date information on novel and emerging technologies for the processing of whole pulses, techniques for fractionati.