Pulse Foods: Processing, Quality and Nutraceutical Applications

ISBN-13: 9780123820181 / Angielski / Twarda / 2011 / 475 str.

Brijesh Tiwari

Opis

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

Spis treści

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

O autorze

Brijesh K Tiwari, M.Sc., Ph.D., FIFST, FRSC is a principal research officer at TEAGASC and adjunct Professor at University College Dublin, Ireland. Previously he was a Research Professor @ Food Research Center; Manchester Metropolitan University, UK; He has been an external research project evaluator for Research Council of Norway and External evaluator for Norwegian Strategic Research Programme, Norway; Executive Agency for Higher Education and Research, Development and Innovation. Dr. Tiwari does extensive research all around the world, has won many awards, is an editorial board member and a keynote speaker at international conferences with over 175 peer-reviewed research publications and over 100 book chapters. He has also co-edited 10 books and is a book series editor for IFST Advances in Food Science book series. He is currently the Editor-in-chief of the Journal of Food Processing and Preservation. Dr. Aoife Gowen is a Senior Lecturer in the UCD School of Biosystems and Food Engineering. Her research area is multidisciplinary, involving applications of sensor technology and chemometrics to biological systems, including food quality process monitoring. After completing her undergraduate degree in Theoretical Physics (2000), she moved to a new discipline - the highly applied research area of Food Science. Her PhD thesis, completed in 2006, concerned mathematical modeling of food quality parameters and optimization of food process operations. During her time as a post-doctoral researcher (2007-2013) she investigated the intersection of near infrared spectroscopy, chemical imaging and chemometrics for characterization of biological systems. She has been successful in gaining funding awards to support her research activities, including a European Union Marie Curie International Outgoing Fellowship and a European Research Council starting grant. Brian McKenna retired in 2008 as Professor of Food Science at UCD - University College Dublin, Ireland, a post he held since 1989, and became an Emeritus Professor and took up the role of co-ordinator of the European Technology Platform, Food for Life. A Chemical Engineer by training, he worked as a Research Engineer at the National Dairy Research Centre, Ireland, before moving to an academic career. In addition to his Professorship of Food Science, he served as Dean of Postgraduate and Interdisciplinary Studies at the university from 1995 to 2000 and has served two periods as Vice-President of the university, first with responsibility for Academic Planning & Development (2000-2003) and then as Principal of the College of Life Sciences (2003 to 2008).
He was Editor of the Journal of Food Engineering from 1988 to 2007 and was President of IFSTI, the Institute of Food Science & Technology Ireland (1978-1980 and 1993-1994) and of EFFoST, the European Federation of Food Science & Technology (2005-2007 and 2009-2010). He received the EFFoST Lifetime Achievement award in 2010, the IFSTI Honorary Fellowship in 2010 and the ICEF Lifetime Achievement Award in 2011.
He is a member of the Scientific Committee of the Food Safety Authority of Ireland, (1999-date) and is Board Chairman of the National Virus Reference Laboratory of Ireland, (2005-date)
He has carried out research on physical properties of foods, rapid chilling of beef and lamb, meat texture, food safety, shelf-life prediction of foods, radio frequency heating of foods, formulation of functional drinks and drug delivery in foods. These have resulted in publication of 13 books and in excess of 150 papers.