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Pulses = Processing and Product Development /

紀錄類型:	書目-語言資料,印刷品 : Monograph/item
正題名/作者:	Pulses/ edited by A. Manickavasagan, Praveena Thirunathan.
其他題名:	Processing and Product Development /
其他作者:	Thirunathan, Praveena.
面頁冊數:	XIII, 342 p. 39 illus., 21 illus. in color.online resource. :
Contained By:	Springer Nature eBook
標題:	Food Science. -
電子資源:	https://doi.org/10.1007/978-3-030-41376-7
ISBN:	9783030413767

Pulses = Processing and Product Development /
PulsesProcessing and Product Development /[electronic resource] :edited by A. Manickavasagan, Praveena Thirunathan. - 1st ed. 2020. - XIII, 342 p. 39 illus., 21 illus. in color.online resource.

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.

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.

ISBN: 9783030413767

Standard No.: 10.1007/978-3-030-41376-7doiSubjects--Topical Terms:

673136
Food Science.

LC Class. No.: S1-S972

Dewey Class. No.: 630

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