Pulse Foods : Processing, Quality and Nutraceutical Applications
Language: English
Published by Elsevier, 2011
- Hardcover
- Used
Seller: Anybook.com, Lincoln, United KingdomAnybook.com
AbeBooks seller since December 22, 1999
Condition: Used - Good
£ 20.59
Quantity: 1 available
Add to basketItem description from seller
This is an ex-library book and may have the usual library/used-book markings inside.This book has hardback covers. In good all round condition. No dust jacket. Please note the Image in this listing is a stock photo and may not match the covers of the actual item,1050grams, ISBN:9780123820181.
Seller Inventory # 9042341
- Title
- Pulse Foods : Processing, Quality and Nutraceutical Applications
- Author
- Tiwari, B. K., et al. (eds)
- Publisher
- Elsevier
- Publication year
- 2011
- Condition
- Good
- Binding
- Hardcover
- Language
- English
- ISBN 10
- 0123820189
- ISBN 13
- 9780123820181
- Item weight
- 1,050 grams
- Seller catalogs
- Food Science
Pulses are nutritionally diverse crops that can be successfully utilized as a food ingredient or a base for new product development. They provide a natural food grade ingredient that is rich in lysine, dietary fiber, complex carbohydrates, protein and B-vitamins suggesting that pulses can provide a variety of health benefits such as reducing heart disease and diabetes. Interest in the use of pulses and their ingredients in food formulations is growing and several factors are contributing to this drive. Pulse Foods: Processing, Quality and Nutraceutical Applications is the first book to provide up-to-date information on novel and 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 use this knowledge to incorporate pulses into new food products.
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First reference bringing together essential information on the processing technology of pulses
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Addresses processing challenges relevant to legume and pulse grain processors
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Delivers insights into the current state-of-art and emerging processing technologies
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In depth coverage of developments in nutraceutical applications of pulse protein and carbohydrate based foods
"Synopsis" may belong to another edition of this title.
About the Author
Dr. Aoife Gowen is a Senior Lecturer in the UCD School of Biosystems and Food Engineering. Her research area is multidisciplinary, involving applications of sensor technology and chemometrics to biological systems, including food quality process monitoring. After completing her undergraduate degree in Theoretical Physics (2000), she moved to a new discipline - the highly applied research area of Food Science. Her PhD thesis, completed in 2006, concerned mathematical modeling of food quality parameters and optimization of food process operations. During her time as a post-doctoral researcher (2007-2013) she investigated the intersection of near infrared spectroscopy, chemical imaging and chemometrics for characterization of biological systems. She has been successful in gaining funding awards to support her research activities, including a European Union Marie Curie International Outgoing Fellowship and a European Research Council starting grant.
Brian McKenna retired in 2008 as Professor of Food Science at UCD – University College Dublin, Ireland, a post he held since 1989, and became an Emeritus Professor and took up the role of co-ordinator of the European Technology Platform, Food for Life. A Chemical Engineer by training, he worked as a Research Engineer at the National Dairy Research Centre, Ireland, before moving to an academic career. In addition to his Professorship of Food Science, he served as Dean of Postgraduate and Interdisciplinary Studies at the university from 1995 to 2000 and has served two periods as Vice-President of the university, first with responsibility for Academic Planning & Development (2000-2003) and then as Principal of the College of Life Sciences (2003 to 2008).
He was Editor of the Journal of Food Engineering from 1988 to 2007 and was President of IFSTI, the Institute of Food Science & Technology Ireland (1978-1980 and 1993-1994) and of EFFoST, the European Federation of Food Science & Technology (2005-2007 and 2009-2010). He received the EFFoST Lifetime Achievement award in 2010, the IFSTI Honorary Fellowship in 2010 and the ICEF Lifetime Achievement Award in 2011.
He is a member of the Scientific Committee of the Food Safety Authority of Ireland, (1999-date) and is Board Chairman of the National Virus Reference Laboratory of Ireland, (2005-date)
He has carried out research on physical properties of foods, rapid chilling of beef and lamb, meat texture, food safety, shelf-life prediction of foods, radio frequency heating of foods, formulation of functional drinks and drug delivery in foods. These have resulted in publication of 13 books and in excess of 150 papers.
"About the title" may belong to another edition of this title.
Anybook.com
Lincoln, United Kingdom
AbeBooks seller since December 22, 1999
Shipping rates from United Kingdom to U.S.A.
| Item | 5 to 10 business days | 1 to 3 business days |
|---|---|---|
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