國立虎尾科技大學 |

Pulses = Processing and Product Development /

Record Type:	Language materials, printed : Monograph/item
Title/Author:	Pulses/ edited by A. Manickavasagan, Praveena Thirunathan.
Reminder of title:	Processing and Product Development /
other author:	Manickavasagan, A.
Description:	XIII, 342 p. 39 illus., 21 illus. in color.online resource. :
Contained By:	Springer Nature eBook
Subject:	Agriculture. -
Online resource:	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:

660421
Agriculture.

LC Class. No.: S1-S972

Dewey Class. No.: 630

Pulses = Processing and Product Development /
LDR:02710nam a22003975i 4500 001 1028071
003 DE-He213
005 20200629230729.0
007 cr nn 008mamaa
008 210318s2020 gw | s |||| 0|eng d
020 $a 9783030413767 $9 978-3-030-41376-7
024 7 $a 10.1007/978-3-030-41376-7 $2 doi
035 $a 978-3-030-41376-7
050 4 $a S1-S972
072 7 $a TVB $2 bicssc
072 7 $a TEC003000 $2 bisacsh
072 7 $a TVB $2 thema
082 0 4 $a 630 $2 23
245 1 0 $a Pulses $h [electronic resource] : $b Processing and Product Development / $c edited by A. Manickavasagan, Praveena Thirunathan.
250 $a 1st ed. 2020.
264 1 $a Cham : $b Springer International Publishing : $b Imprint: Springer, $c 2020.
300 $a XIII, 342 p. 39 illus., 21 illus. in color. $b online resource.
336 $a text $b txt $2 rdacontent
337 $a computer $b c $2 rdamedia
338 $a online resource $b cr $2 rdacarrier
347 $a text file $b PDF $2 rda
505 0 $a 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.
520 $a 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.
650 0 $a Agriculture. $3 660421
650 0 $a Food—Biotechnology. $3 1253573
650 2 4 $a Food Science. $3 673136
700 1 $a Manickavasagan, A. $4 edt $4 http://id.loc.gov/vocabulary/relators/edt $3 1132151
700 1 $a Thirunathan, Praveena. $e editor. $4 edt $4 http://id.loc.gov/vocabulary/relators/edt $3 1324584
710 2 $a SpringerLink (Online service) $3 593884
773 0 $t Springer Nature eBook
776 0 8 $i Printed edition: $z 9783030413750
776 0 8 $i Printed edition: $z 9783030413774
776 0 8 $i Printed edition: $z 9783030413781
856 4 0 $u https://doi.org/10.1007/978-3-030-41376-7
912 $a ZDB-2-SBL
912 $a ZDB-2-SXB
950 $a Biomedical and Life Sciences (SpringerNature-11642)
950 $a Biomedical and Life Sciences (R0) (SpringerNature-43708)