
PULSE BREEDING, PROCESSING, FUNCTIO
Woodhead Publishing and AACC International Press
Will be published approx. on 2. November 2026
Book
Paperback/Softback
500 pages
978-0-443-32956-2 (ISBN)
Description
Pulse Breeding, Processing, Functionality, and Products reflects the shift from animal- to plant-based foods, addressing increased interest in pulses due to their higher protein contents when compared to most cereals. The book provides comprehensive coverage of a wide range of knowledge related to pulses, from breeding approaches and market landscapes to extraction and fractionization, post- treatments for improved ingredients, their nutritional and compositional qualities, advances in testing methods, and their potential industrial applications in food and pet food. With its inclusion of problems/solutions and issues-focused insights, the book's content is valuable for immediate application and for inspiring additional research.
The book offers the food industry and researchers the necessary insights to know the latest developments and emerging uses of pulse ingredients. As pulses have high adaptability, versatility, and offer potentially significant contributions to the human diet and pulse ingredient flours, proteins, fibers, and starches, they are increasingly being used in food formulations, hence this book covers the topic with a wide breadth of knowledge. Challenges, including taste, color, bite, mouthfeel, and texture are also covered for innovative products.
The book offers the food industry and researchers the necessary insights to know the latest developments and emerging uses of pulse ingredients. As pulses have high adaptability, versatility, and offer potentially significant contributions to the human diet and pulse ingredient flours, proteins, fibers, and starches, they are increasingly being used in food formulations, hence this book covers the topic with a wide breadth of knowledge. Challenges, including taste, color, bite, mouthfeel, and texture are also covered for innovative products.
More details
Language
English
Place of publication
United States
Target group
Professional and scholarly
Product notice
Paperback (trade)
Unsewn / adhesive bound
Dimensions
Height: 235 mm
Width: 191 mm
Weight
450 gr
ISBN-13
978-0-443-32956-2 (9780443329562)
Copyright in bibliographic data and cover images is held by Nielsen Book Services Limited or by the publishers or by their respective licensors: all rights reserved.
Schweitzer Classification
Persons
Editor
ClonBio Group Limited, Ireland
Saskatchewan Food Industry Development Centre, Canada
Saskatchewan Food Industry Development Centre, Canada
Saskatchewan Food Industry Development Centre, Canada
Content
Part I: Current Status of Pulses as Food Ingredients
1. Pulses- Species and History
2. Progress in Pulse Crops Breeding
3. Pulses as Sustainable Crops
4. Market Landscape of Pulses
5. Pulse Ingredients and By-products
Part II: Processing
6. Pulses - Post Harvest Processing
7. Physical Processing - Milling and Fractionation
8. Chemical Processing - Wet Extraction and Improvement Strategies
9. Biological Processing - Enzymes, Germination, and Fermentation
Part III: Testing and Quality
10. Pulse Allergens Testing and Mitigation Strategies
11. Pulses - Nutritional Quality and Health Benefits
12. Pulses - Functional Properties
13. Pulses - Flavor and Off-flavors
Part IV: Food Applications
14. Whole Pulses for Combatting Malnutrition
15. Cereals-Pulses Composites for Improved Bakery Products, Pasta, Noodles, and Snacks
16. Beverages and Drinks Enriched with Pulses
17. Meat Alternatives
18. Dairy Alternatives
19. Specialty Foods - with Focus on Elderly and Infant Foods
20. Pulses - Pet Food Processing and Health Benefits
21. Conclusions and Future Directions
1. Pulses- Species and History
2. Progress in Pulse Crops Breeding
3. Pulses as Sustainable Crops
4. Market Landscape of Pulses
5. Pulse Ingredients and By-products
Part II: Processing
6. Pulses - Post Harvest Processing
7. Physical Processing - Milling and Fractionation
8. Chemical Processing - Wet Extraction and Improvement Strategies
9. Biological Processing - Enzymes, Germination, and Fermentation
Part III: Testing and Quality
10. Pulse Allergens Testing and Mitigation Strategies
11. Pulses - Nutritional Quality and Health Benefits
12. Pulses - Functional Properties
13. Pulses - Flavor and Off-flavors
Part IV: Food Applications
14. Whole Pulses for Combatting Malnutrition
15. Cereals-Pulses Composites for Improved Bakery Products, Pasta, Noodles, and Snacks
16. Beverages and Drinks Enriched with Pulses
17. Meat Alternatives
18. Dairy Alternatives
19. Specialty Foods - with Focus on Elderly and Infant Foods
20. Pulses - Pet Food Processing and Health Benefits
21. Conclusions and Future Directions