國立高雄大學圖資館 |

Language: English

Back

Pulsesprocessing and product develop...

Manickavasagan, A.

Pulsesprocessing and product development /

Record Type:	Electronic resources : Monograph/item
Title/Author:	Pulsesedited by A. Manickavasagan, Praveena Thirunathan.
Reminder of title:	processing and product development /
other author:	Manickavasagan, A.
Published:	Cham :Springer International Publishing :2020.
Description:	xiii, 342 p. :ill., digital ;24 cm.
Contained By:	Springer eBooks
Subject:	Legumes.
Online resource:	https://doi.org/10.1007/978-3-030-41376-7
ISBN:	9783030413767$q(electronic bk.)

Pulsesprocessing and product development /
Pulsesprocessing and product development /[electronic resource] :edited by A. Manickavasagan, Praveena Thirunathan. - Cham :Springer International Publishing :2020. - xiii, 342 p. :ill., digital ;24 cm.

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$q(electronic bk.)

Standard No.: 10.1007/978-3-030-41376-7doiSubjects--Topical Terms:

524164
Legumes.

LC Class. No.: QK495.L52 / P857 2020

Dewey Class. No.: 633.3

Pulsesprocessing and product development /
LDR:02266nmm a2200325 a 4500 001 579393
003 DE-He213
005 20200918131829.0
006 m
007 cr
008 201229s2020
020 $a 9783030413767$q(electronic bk.)
020 $a 9783030413750$q(paper)
024 7 $a 10.1007/978-3-030-41376-7 $2 doi
035 $a 978-3-030-41376-7
040 $a GP $c GP
041 0 $a eng
050 4 $a QK495.L52 $b P857 2020
072 7 $a TVB $2 bicssc
072 7 $a TEC003000 $2 bisacsh
072 7 $a TVB $2 thema
082 0 4 $a 633.3 $2 23
090 $a QK495.L52 $b P982 2020
245 0 0 $a Pulses $h [electronic resource] : $b processing and product development / $c edited by A. Manickavasagan, Praveena Thirunathan.
260 $a Cham : $b Springer International Publishing : $b Imprint: Springer, $c 2020.
300 $a xiii, 342 p. : $b ill., digital ; $c 24 cm.
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 Legumes. $3 524164
650 0 $a Agriculture. $3 274257
650 0 $a Food $x Biotechnology. $3 193078
650 2 4 $a Food Science. $3 274110
700 1 $a Manickavasagan, A. $3 776850
700 1 $a Thirunathan, Praveena. $3 868765
710 2 $a SpringerLink (Online service) $3 273601
773 0 $t Springer eBooks
856 4 0 $u https://doi.org/10.1007/978-3-030-41376-7
950 $a Biomedical and Life Sciences (Springer-11642)