Pulse foods :  processing, quality and nutraceutical applications / 
edited by Brijesh K. Tiwari, Aoife Gowan, Brian McKenna. 
 - Amsterdam :  Academic Press,  2011. 
 - viii, 475 p. :  ill. ;  24 cm. 
<br/><br/>Includes bibliographical references and index. 
<br/><br/>Chemistry of pulses -- Functional and physicochemical properties of pulse proteins -- Functional and physicochemical properties of pulse starch -- Functional and physiochemical properties of legume fibers -- Functional and physicochemical properties of Non-starch polysaccharides -- Postharvest technology for pulses -- Pulse Milling technologies -- Emerging technologies for pulse processing -- Pulse based food products -- Novel food and industrial applications of pulse fractions -- By-product utilization -- Nutritional value of whole pulse and pulse fractions -- Role of pulses in nutraceuticals -- Quality Standards and evaluation of pulses -- Global Pulse Industry: State of production, consumption & trade; Marketing challenges and opportunities. 
<br/><br/><label>ISBN: </label>9780123820181 (hbk.)  RM498.68 0123820189 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Legumes as food.<br/>Legumes--Processing.<br/>Legumes--Postharvest technology.