Pulse foods processing, quality and nutraceutical applications /
Pulse Foods: Processing, Quality and Nutraceutical Applications, Second Edition, provides up-to-date information on emerging technologies for the processing of whole pulses, techniques for fractionating pulses into ingredients, their functional and nutritional properties, as well as their potential...
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| Other Authors: | , , |
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| Format: | Electronic eBook |
| Language: | English |
| Published: |
Amsterdam :
Academic Press,
2020.
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| Edition: | Second edition. |
| Subjects: | |
| Online Access: | CONNECT |
| Summary: | Pulse Foods: Processing, Quality and Nutraceutical Applications, Second Edition, provides up-to-date information on emerging technologies for the processing of whole pulses, techniques for fractionating pulses into ingredients, their functional and nutritional properties, as well as their potential applications, so that the food industry can incorporate pulses into new food products. Since the first edition, significant developments have occurred in various aspects of pulse, pulse chemistry, processing and applications. This second edition provides thorough and authoritative coverage of pulse quality, technology and nutraceutical applications. Pulse Foods: Processing, Quality and Nutraceutical Applications, Second Edition, will continue to be an important resource for academics, students, researchers and industry professionals in providing essential details on various aspects of pulse foods. |
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| Physical Description: | 1 online resource |
| ISBN: | 0128181850 9780128181850 |
