June 18, 2021

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Pulses and Pulse Ingredients

Pulses and Pulse Ingredients
Author : Heather Hill,Mehmet C. Tulbek
Publisher : Elsevier
Release Date : 2018-06-01
Category : Technology & Engineering
Total pages :336
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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

Pulses and Pulse Ingredients

Pulses and Pulse Ingredients
Author : Heather Hill,Mehmet Caglar Tulbek
Publisher : Woodhead Publishing and AACC International Press
Release Date : 2018-06-15
Category : Technology & Engineering
Total pages :336
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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
Author : Brijesh K. Tiwari,Aoife Gowen,Brian McKenna
Publisher : Academic Press
Release Date : 2011-05-11
Category : Technology & Engineering
Total pages :483
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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
Author : Wendy J. Dahl
Publisher : Springer
Release Date : 2019-04-24
Category : Technology & Engineering
Total pages :155
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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.

Determining the Optimal Preparation Temperature and Particle Size for Fresh, Pulse-based Spaghetti

Determining the Optimal Preparation Temperature and Particle Size for Fresh, Pulse-based Spaghetti
Author : Chelsea Ann Price
Publisher : Unknown
Release Date : 2020
Category : Cooking (Legumes)
Total pages :129
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Pulses, such as yellow split peas, have grown in popularity in the food sector as a fortified functional ingredient. Pulses are known for a variety of nutritional benefits, such as high dietary fiber, high protein content, as well as having complementary essential amino acids to cereal grains. With a new global fascination with pulses, pulse research in the food sector is rapidly evolving. The research covered throughout this thesis was designed to optimize milling conditions and define optimal mill stream mixtures for the creation of straight grade flour for applications into bread and batter-based bake systems as well as determine the efficacy of pulse flour utilization for pasta production. For the milling study, results showed efficient milling of yellow split pea on a roller mill in producing a small particle size. In comparison to wheat, yellow split peas exhibited physical and chemical uniformity with limited differences among the mill streams. The largest, observed difference between yellow split peas and wheat is the substantially higher flour recovery observed with peas of ~99%. For the fresh pasta study, the quality of three different pulses, garbanzo beans (chickpeas), yellow split pea, and red lentils, were compared to a fresh semolina pasta as a quality standard. The effects of extrusion temperature and particle size on fresh pasta quality were examined. It was concluded that: (1) higher extrusion temperature and finer particle size generated the highest quality pasta in terms of cooking qualities and cooked texture; and (2) the best quality fresh pulse-based pasta was hot extruded garbanzo bean pasta made from medium particle-size flour. Future work is needed to determine how the application of pulses into traditional cereal-based products affects sensory properties and overall acceptability. Once completed quality standards for pulses and pulse flours can be determined.

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

Current Strategies to Improve the Nutritional and Physical Quality of Baked Goods
Author : Mario Martinez Martinez,Manuel Gómez Pallarés
Publisher : MDPI
Release Date : 2020-03-18
Category : Science
Total pages :164
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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.

Pulses

Pulses
Author : A. Manickavasagan,Praveena Thirunathan
Publisher : Springer Nature
Release Date : 2020-05-25
Category : Technology & Engineering
Total pages :342
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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.

Pulses

Pulses
Author : Food and Agriculture Organization of the United Nations
Publisher : Food & Agriculture Org.
Release Date : 2018-05-10
Category : Cooking
Total pages :196
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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.

Super Pulses

Super Pulses
Author : Jenny Chandler
Publisher : Pavilion
Release Date : 2019-02-07
Category : Cooking
Total pages :128
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Pulses are incredibly economical as well as healthy and, increasingly, people are looking for new sources of protein as meat eating wanes (for both environmental and economical reasons). This is a truly modern look at preparing under-exploited protein-packed pulse ingredients. Including an illustrated guide to pulses, this exhaustive volume also covers all you need to know to buy, prepare, cook and store your superfoods. Chapters include: The Power of the Pulse, The Recipes and Check Your Pulse. Try canellini, parmesan and basil frittelle or perhaps celeriac and Puy lentil remoulade before tucking into Adzuki bean ice cream with crystallized ginger. Divided into nibbles & dips, small bites, soups & salads, big dishes and sweet treats, Jenny Chandler has collected a mouthwatering range of recipes that are truly international in flavour and will provide plenty of tips for everyday catering. With modern, crisp photography and an elegant design this is a book to update every foodie’s bookshelf and will be a go-to book for years to come. Other titles in this series include: Super Root Spices and Super Grains, Nuts & Seeds.

Pulse

Pulse
Author : Jenny Chandler
Publisher : Pavilion
Release Date : 2013
Category : Cookbooks
Total pages :272
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At last pulses are ditching their 70s hippie label and are back in vogue. Pulses are incredibly economical and healthy and, increasingly, people are looking for new sources of protein as meat eating goes on the wane (for both environmental and economical reasons). The time is ripe for a truly modern look at preparing these under-exploited ingredients. Including an illustrated guide to pulses, this exhaustive volume will also cover all you need to know to buy, prepare and cook pulses, and how to store them. 180 recipes are divided into dips and purees, fritters, croquettes and patties, soups, salads, formal starters, sides, vegetarian mains, and 'the full monty' (hearty mains, including meat). Jenny Chandler has collected a mouthwatering range of recipes that are truly international in flavour and will provide plenty of tips for everyday catering. With modern, crisp photography and an elegant design this is a book to update every foodie’s bookshelf and will be a go-to book for years to come.

Pulse Foods

Pulse Foods
Author : Brijesh K. Tiwari,Aoife Gowen,Brian McKenna
Publisher : Academic Press
Release Date : 2020-12-07
Category : Technology & Engineering
Total pages :536
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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

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
Author : Oluwafemi Ayodeji Adebo
Publisher : Unknown
Release Date : 2017
Category : Science
Total pages :129
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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.

Pulses, Rice, Curry Recipe Book

Pulses, Rice, Curry Recipe Book
Author : A. Sharma
Publisher : Mahesh Dutt Sharma
Release Date : 2021
Category : Cooking
Total pages :129
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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..

New Products Containing Pulse Ingredients in North America

New Products Containing Pulse Ingredients in North America
Author : Karim Zarrouki
Publisher : Unknown
Release Date : 2017
Category :
Total pages :15
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"Mintel New Product Database (GNPD) highlights that the actual and future North American demand for pulses is in their inherent attributes for health benefits. Between January 2006 and December 2016, in North America 4,922 products were released containing pulse ingredients. The surge in launches in the United States (US) and Canada come because of strong consumer demand for highly nutritious products and the quest for health-promoting benefits of natural foods, with the added benefits of functional foods. In 2016 alone, 914 new products were introduced in the USA and 298 new products were released in Canada"--Executive summary, p. [1].

Cereals and Pulses

Cereals and Pulses
Author : Liangli L. Yu,Rong Tsao,Fereidoon Shahidi
Publisher : John Wiley & Sons
Release Date : 2012-01-30
Category : Technology & Engineering
Total pages :328
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Cereal and pulse crops are staple foods that provide essentialnutrients to many populations of the world. Traditionally, wholegrains were consumed but most current foods are derived fromrefined fractions of cereal and pulse crops. Consumption ofprocessed or refined products may reduce the health benefits offood. In wheat-based processed foods, for example, the removed 40%of the grain (mainly the bran and the germ of the wheat grain)contains the majority of the health beneficial components. Thesecomponents, particularly non-essential phytochemicals such ascarotenoids, polyphenols, phytosterols/ stanols, and dietaryfibers, have been shown to reduce the risk of major chronicdiseases of humans, such as cancer, cardiovascular diseases, andParkinson’s disease. Such bioactives are therefore good candidates for ingredients ofnutraceuticals and functional foods. There are many factors thatcan affect the bioactive content of cereal and pulse-based foodingredients, including genetics, growing and storage conditions,post-harvest treatments, food formulation and processing. All ofthese factors ultimately affect human health and wellness.Bioavailability is also important for these compounds for exertingtheir protective roles. Cereals and Pulses: Nutraceutical Properties and HealthBenefits provides a summary of current research findingsrelated to phytochemical composition and properties of cereal andpulse crops. The nutraceutical properties of each major cereal andpulse are discussed. Coverage of cereals and pulse crops includesbarley, oats, rice, rye, corn, adlay, wheat, buckwheat, psyllium,sorghum, millet, common beans, field peas, faba beans, chickpea,lentil and soybeans. Chapters for each crop discuss methods toimprove crop utilization, nutraceutical components and properties,bioactive compositions, antioxidant properties, beneficial healtheffects, disease prevention activities, and areas for futureresearch. Also included are two chapters that examine thebeneficial health properties of dietary fibers and antioxidants.Edited and written by an international team of respectedresearchers, this book is a reference guide for scientists workingin food ingredients, food product research and development,functional foods and nutraceuticals, crop breeding and genetics,human nutrition, post-harvest treatment and processing of cerealgrains and pulses. It will enable them to effect value-added foodinnovation for health promotion and disease risk reduction.