Are you looking for read ebook online? Search for your book and save it on your Kindle device, PC, phones or tablets. Download Processing And Utilization Of Legume Seed Coat Fibre For Functional Food Formulations PDF full book. Access full book title Processing And Utilization Of Legume Seed Coat Fibre For Functional Food Formulations.
| Author | : Mamata Mannuramath |
| Publisher | : |
| Total Pages | : 103 |
| Release | : 2010 |
| Genre | : |
| ISBN | : |
| Author | : Mamata Mannuramath |
| Publisher | : LAP Lambert Academic Publishing |
| Total Pages | : 140 |
| Release | : 2015-06-25 |
| Genre | : |
| ISBN | : 9783659541193 |
Legume flour and its seed coat can be incorporated into processed foods to increase dietary fibre content and serve as functional ingredients may be to combat degenerative disorders such as obesity, heart diseases, cancer, gall stones, diabetes, constipation etc. Use of cereal brans, vegetable and fruit peels as a source of dietary fibre already exists. Unconventional sources like legume seed coat fibre still needs more exploitation as it is a by-product of dhal industries, discarded as waste or used as animal feed. Hence, legume fibre can be commercially exploited for human consumption. Generally, these cannot be consumed raw and thus have to be processed, to make it fit for human consumption and to be incorporated in the product. The findings of the present study revealed that legume seed coat which is a good source of dietary fibre can be successfully incorporated in the products and further confirm through ethical clinical studies.
| Author | : |
| Publisher | : |
| Total Pages | : 312 |
| Release | : 2003 |
| Genre | : Technology & Engineering |
| ISBN | : |
| Author | : Muhammad Siddiq |
| Publisher | : John Wiley & Sons |
| Total Pages | : 604 |
| Release | : 2022-01-31 |
| Genre | : Technology & Engineering |
| ISBN | : 1119777119 |
Dry Beans and Pulses The second edition of the most complete and authoritative reference on dry beans production, processing, and nutrition available Since the first edition of Dry Beans and Pulses: Production, Processing, and Nutrition was published in 2012, the popularity of pulse crops as sustainable, nutritionally-rich food ingredients for alternate meat and other food products has increased significantly beyond traditional utilization. Retaining its distinctive value-chain approach to the subject, the new edition is fully revised to provide up-to-date coverage of breeding, composition, quality, nutritional profiles, postharvest and processing technologies, food safety and security, significance to human health, and more. A team of more than fifty contributors review recent research, consumer trends, new products, and food security issues in dry beans processing and value-added practices. New chapters address Hard-to-cook phenomenon and other storage-induced quality defects, quality assessment of raw and processed legumes using innovative technologies, utilization of dry beans and pulses as ingredients in diverse food products, and the production, processing, and nutritional profile of Faba beans and chickpeas and lentils. Covering both traditional and non-traditional bean classes, this comprehensive volume: Features new topics, expanded discussion, updated references, and additional figures and tables throughout Provides in-depth information on key aspects of production technologies, value-added processing, and Culinology® Examines global production and consumption, packaging and distribution, and nutrient bioavailability of bioactive compounds Highlights worldwide efforts to improve the quality and utilization of dry beans and pulses Discusses emerging trends and new applications of antioxidant properties of dry beans as functional foods Features chapters written by experts in disciplines such as crop science, horticulture, food science and technology, food biochemistry and engineering, and nutritional and environmental sciences Dry Beans and Pulses: Production, Processing, and Nutrition, Second Edition remains required reading for food scientists, nutritionists, agronomists, researchers, food processing specialists, and food security experts, food engineers and chemists involved in dry beans processing and value-added technologies.
| Author | : Alvin Siegel |
| Publisher | : Agriculture, Food and Nutrition Sciences Division, International Development Research Centre |
| Total Pages | : 92 |
| Release | : 1976 |
| Genre | : Food crops |
| ISBN | : |
| Author | : Jean-Michel Mérillon |
| Publisher | : Springer Nature |
| Total Pages | : 2353 |
| Release | : 2019-01-25 |
| Genre | : Technology & Engineering |
| ISBN | : 3319780301 |
This reference work provides comprehensive information about the bioactive molecules presented in our daily food and their effect on the physical and mental state of our body. Although the concept of functional food is new, the consumption of selected food to attain a specific effect existed already in ancient civilizations, namely of China and India. Consumers are now more attentive to food quality, safety and health benefits, and the food industry is led to develop processed- and packaged-food, particularly in terms of calories, quality, nutritional value and bioactive molecules. This book covers the entire range of bioactive molecules presented in daily food, such as carbohydrates, proteins, lipids, isoflavonoids, carotenoids, vitamin C, polyphenols, bioactive molecules presented in wine, beer and cider. Concepts like French paradox, Mediterranean diet, healthy diet of eating fruits and vegetables, vegan and vegetarian diet, functional foods are described with suitable case studies. Readers will also discover a very timely compilation of methods for bioactive molecules analysis. Written by highly renowned scientists of the field, this reference work appeals to a wide readership, from graduate students, scholars, researchers in the field of botany, agriculture, pharmacy, biotechnology and food industry to those involved in manufacturing, processing and marketing of value-added food products.
| Author | : María Chávarri Hueda |
| Publisher | : BoD – Books on Demand |
| Total Pages | : 320 |
| Release | : 2017-08-02 |
| Genre | : Science |
| ISBN | : 9535134396 |
In recent years, the concern of society about how food influences the health status of people has increased. Consumers are increasingly aware that food can prevent the development of certain diseases, so in recent years, the food industry is developing new, healthier products taking into account aspects such as trans fats, lower caloric intake, less salt, etc. However, there are bioactive compounds that can improve the beneficial effect of these foods and go beyond the nutritional value. This book provides information on impact of bioactive ingredients (vitamins, antioxidants, compounds of the pulses, etc.) on nutrition through food, how functional foods can prevent disease, and tools to evaluate the effects of bioactive ingredients, functional foods, and diet.
| Author | : H.K. Biesalski |
| Publisher | : Karger Medical and Scientific Publishers |
| Total Pages | : 242 |
| Release | : 2020-10-06 |
| Genre | : Medical |
| ISBN | : 3318066982 |
Hidden hunger is not about providing enough calories, it is about a lack of micronutrients, which has life-long consequences for the children who are mostly affected. This begins with physical and cognitive developmental disorders and continues with an increased risk of non-communicable diseases and the occurrence of obesity. The book compiles the contributions of the Fourth Congress on Hidden Hunger 2019 as original articles. The focus of the congress was the problem of malnutrition and overweight, which can coexist and is termed a “double burden”. Part of the book deals with the causes of malnutrition and the challenge of achieving an agricultural system that is more focused on food quality. Another part discusses the causes and intervention approaches to tackling childhood obesity, especially in connection with malnutrition. All in all, this publication is a summary of important work by highly renowned authors on the topic of the congress: “Hidden Hunger and the Transformation of Food Systems: How to Combat the Double Burden of Malnutrition?” Like its two predecessors, the book fills an important gap by summarizing the essential aspects for science, applied research, and politics at a high level.
| Author | : Barry McCleary |
| Publisher | : John Wiley & Sons |
| Total Pages | : 560 |
| Release | : 2008-05-27 |
| Genre | : Technology & Engineering |
| ISBN | : 0470999608 |
Dietary fibre technology is a sophisticated component of the food industry. This highly practical book presents the state-of-the-art and explains how the background science translates into commercial reality. An international team of experts has been assembled to offer both a global perspective and the nuts and bolts information relevant to those working in the commercial world. Coverage includes specific dietary fibre components (with overviews of chemistry, analysis and regulatory aspects of all key dietary fibres); measurement of dietary fibre and dietary fibre components (in-vitro and in-vivo); general aspects (eg chemical and physical nature; rheology and functionality; nutrition and health; and technological) and current hot topics. Ideal as an up-to-date overview of the field for food technologists; nutritionists and quality assurance and production managers.
| Author | : Wendy J. Dahl |
| Publisher | : Springer |
| Total Pages | : 155 |
| Release | : 2019-04-24 |
| Genre | : Technology & Engineering |
| ISBN | : 303012763X |
This book provides a global overview of pulse intake and future trends from a variety of perspectives. Pulses, which include dried beans, peas and lentils, are second only to grains as a source of food for the world’s population. Contributors from around the globe explore a number of issues related to this food group, including their impact on global health and sustainability, the relationship between pulse intake and chronic disease, and their nutritional and gastrointestinal benefits. The primary purpose of the volume is to explore the nutritional and health benefits of pulses (starchy legumes) as a sustainable food source. Initial chapters focus on the role of pulses in complementary feeding and in the prevention of malnutrition in infants and children in the developing nations of Africa. Authors also consider the feasibility and sustainable properties of pulses as a staple food for these regions. Subsequent chapters focus on the association between pulse intake and chronic disease risk reduction. Contributors identify the unique contributions of pulses, versus legumes as a whole, to chronic disease risk and management. Additional chapters provide a comprehensive review of the nutrient contents of pulses, their bioavailability, and the nutritional impact of pulse consumption. The book also explores the phytochemicals contained in pulses from two perspectives, the traditional perspective of risk (e.g. anti-nutrients) and a nutraceutical perspective, focused on the novel benefits of pulse components (e.g. antioxidants). The editor has designed the book for students, faculty, and research scientists, as well as practicing dietitians. Members of the pulse industry, grower associations, and government agencies also will find the information relevant to their work, as will those in the private sector employed by food companies with an interest in pulse ingredients.
