Description
Book SynopsisLike cereal, pulse processing is one of the oldest and most important of all food processing, which encompasses a diverse range of products. Pulses are widely grown throughout the world and their dietary and economic importance is globally appreciated and well recognized. Although cereal processing has several dedicated text books, no dedicated text on pulse processing is currently available for food science and technology graduates. This book aims to address this oversight, starting with a chapter highlighting the importance of pulses, their production and consumption trends. The coverage in subsequent chapters provides details on the physical and chemical characteristics of pulses, starches, proteins and minor constituents in them and then how they are processed and used. Cooking quality, analysis and the value of the food products will all be examined with the final chapter reviewing the regulatory and legislative requirements for pulses. This book will serve as a comprehensive text book for undergraduate and postgraduate students, educators, industry personnel involved with grain processing and to some extent researchers providing an up-to-date insight into pulse science, processing and technology.
Trade ReviewThe chapters are easy to read and not too long. ...it is a concise text, considering the breadth of coverage. The authors are both experts in their field....and their aim was to provide a thorough review of pulse chemistry and technology, which they have achieved. The book will benefit anyone researching or working with pulses, and will be useful more generally for food scientists and lecturers in food science at university level, and is a must for libraries. -- Arthur Tatham * www.chemistryworld.org/nov2013/page 59 *
Pulses form a major part of the diet in populations in developing countries and their high protein content and associated health benefits means they are increasingly being utilised in more developed countries. Opening with a description of pulse grain structure (and pulse diversity), major and minor constituents, proteins and starch, this book then covers pulse seed properties, post-harvest handling and processing. There is an interesting discussion of pulse production economics, planting and trading, their effects on pricing for developing countries and the future of pulse production. The chapters are easy to read and not too long. The illustrations are generally of a good quality and at 310 pages it is a concise text, considering the breadth of coverage. The authors are both experts in their field, with extensive publications within this subject area and their aim was to provide a thorough review of pulse chemistry and technology, which they have achieved. Pulse chemistry and technology is a comprehensive reference source and the first to bring together all aspects of pulse structure, composition and processing. The chapters are logically ordered and developed, the references for each chapter are extensive and the subject index is comprehensive. The chapters on processing and producing protein isolates and concentrates are particularly relevant to the food industry, given these products are used in a range of different foods and their use will probably increase in processed foods, given their macro and micronutrient contents. The book will benefit anyone researching or working with pulses, and will be useful more generally for food scientists and lecturers in food science at university level, and is a must for libraries. -- Arthur Tatham * www.chemistryworld.org/nov2013/page 59 *
Table of ContentsIntroduction; Physical Characteristics; Chemical Characteristics; Legume Starches; Pulse proteins; Minor constituents; Post harvest technology; Drying of pulses; Storage of pulses; Processing and utilisation; Cooking quality; Analytical techniques for pulses; Value added food products; Quality standards; Subject Index
