
Pulses
Processing and Product Development
Springer (Publisher)
Published on 26. May 2021
Book
Paperback/Softback
XIII, 342 pages
978-3-030-41378-1 (ISBN)
Description
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: 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.
More details
Edition
2020 ed.
Language
English
Place of publication
Cham
Switzerland
Publishing group
Springer International Publishing
Target group
Professional and scholarly
Illustrations
18 s/w Abbildungen, 21 farbige Abbildungen
XIII, 342 p. 39 illus., 21 illus. in color.
Dimensions
Height: 235 mm
Width: 155 mm
Thickness: 20 mm
Weight
540 gr
ISBN-13
978-3-030-41378-1 (9783030413781)
DOI
10.1007/978-3-030-41376-7
Schweitzer Classification
Other editions
Additional editions

Book
05/2020
Springer
€160.49
Shipment within 7-9 days
Persons
Dr. Annamalai Manickavasagan, PhD, P.Eng obtained his PhD in biosystems engineering from the University of Manitoba in Canada. At present, he is an Associate Professor at the University of Guelph, Canada. He has published more than 60 scientific papers in peer-reviewed journals and edited 7 books. He is also the Founder and President of Whole Grains Research Foundation in India. Through this foundation, he is promoting the whole grains research in the Asia region. He has organized 8 conferences / symposiums / workshops in whole grains.
Praveena Thirunathan, M.ASc, obtained her masters degree in biological engineering from the University of Guelph. She has over four years of research and industry experience, having worked at both Nestle and Cargill. She was awarded the Arrell Food Institute Food for Thought Research Assistantship to work on an agricultural challenge together with an industry partner.
Praveena Thirunathan, M.ASc, obtained her masters degree in biological engineering from the University of Guelph. She has over four years of research and industry experience, having worked at both Nestle and Cargill. She was awarded the Arrell Food Institute Food for Thought Research Assistantship to work on an agricultural challenge together with an industry partner.
Content
Adzuki bean.- Bambara groundnut.- Broad bean.- Chickpea.- Common bean.- Cowpea.- Hyacinth bean.- Lentil.- Lima bean.- Lupines.- Moth bean.- Mung bean.- Mungo bean.- Pea.- Pigeon pea.- Rice bean.- Index.