Pulses : Processing and Product Development / edited by A. Manickavasagan, Praveena Thirunathan.

Format:

Book

Contributor:

Manickavasagan, A., Editor.

Thirunathan, Praveena., Editor.

Language:

English

Subjects (All):

Agriculture.

Food science.

Food Science.

Local Subjects:

Agriculture.

Food Science.

Physical Description:

1 online resource (xiii, 342 pages) : illustrations

Edition:

1st ed. 2020.

Place of Publication:

Cham : Springer International Publishing : Imprint: Springer, 2020.

Summary:

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.

Contents:

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.

ISBN:

3-030-41376-4