PULSE BREEDING, PROCESSING, FUNCTIO

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200 LEI

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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 compared to most cereals.

Pulses have high adaptability and versatility, and offer potentially significant contributions to the human diet and pulse ingredient flours, proteins, fibers, and starches are increasingly being used in food formulations.

However, the behavior of these ingredients within food formulations is not fully understood.

Because testing methods used in evaluating pulses are primarily developed for cereals, suitable methods need to be developed to evaluate the functional and technological quality and safety of pulses.

Other challenges, including taste, color, bite, mouthfeel, and texture, are being encountered in reformulating innovative products.

This 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.

Including problem/solution, and issues-focused insights, the content is valuable for immediate application as well as for inspiring additional research.

Pulse Breeding, Processing, Functionality, and Products offers the food industry and researchers the necessary insights to know the latest developments and emerging uses of pulse ingredients.

Part I: Current Status of Pulses as Food Ingredients

1. Pulsesâ 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 â Wet Extraction and Improvement Strategies

9. Biological Processing â 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 â with Focus on Elderly and Infant Foods

20. Pulses - Pet Food Processing and Health Benefits

21. Conclusions and Future Directions

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PULSE BREEDING, PROCESSING, FUNCTIO

180 LEI

200 LEI

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