Pulse Chemistry and Technology
Brijesh K. Tiwari & Narpinder Singh
Pulse Chemistry and Technology
Brijesh K. Tiwari & Narpinder Singh
Hardback / bound
|
English
€92.50
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Description
This book will serve as a comprehensive text book for undergraduate and postgraduate students, providing an up-to-date insight into pulse science, processing and technology.
The chapters are easy to read and not too long. ...it is a concise text, considering the breadth of coverage. The authors are both experts in their field....and their aim was to provide a thorough review of pulse chemistry and technology, which they have achieved. The book will benefit anyone researching or working with pulses, and will be useful more generally for food scientists and lecturers in food science at university level, and is a must for libraries.
Pulses form a major part of the diet in populations in developing countries and their high protein content and associated health benefits means they are increasingly being utilised in more developed countries. Opening with a description of pulse grain structure (and pulse diversity), major and minor constituents, proteins and starch, this book then covers pulse seed properties, post-harvest handling and processing. There is an interesting discussion of pulse production economics, planting and trading, their effects on pricing for developing countries and the future of pulse production. The chapters are easy to read and not too long. The illustrations are generally of a good quality and at 310 pages it is a concise text, considering the breadth of coverage. The authors are both experts in their field, with extensive publications within this subject area and their aim was to provide a thorough review of pulse chemistry and technology, which they have achieved. Pulse chemistry and technology is a comprehensive reference source and the first to bring together all aspects of pulse structure, composition and processing. The chapters are logically ordered and developed, the references for each chapter are extensive and the subject index is comprehensive. The chapters on processing and producing protein isolates and concentrates are particularly relevant to the food industry, given these products are used in a range of different foods and their use will probably increase in processed foods, given their macro and micronutrient contents. The book will benefit anyone researching or working with pulses, and will be useful more generally for food scientists and lecturers in food science at university level, and is a must for libraries.
Brijesh Tiwari is a Lecturer of Food Engineering in the Department of Food and Consumer Technology at Manchester Metropolitan University, UK. Prior to joining this University, he was a Lecturer in Biosystems Engineering at University College Dublin in Ireland where he also obtained his PhD. He received his MSc in Food Technology from CFTRI in India. After a brief period working as a production manager in the Soymilk processing industry, he moved to The Indian Institute of Crop Processing Technology as a Research Scientist where for two years he was actively involved in developing and teaching across the portfolio in grain processing for the food industry. He was also responsible for numerous consultancy assignments, technology transfer projects and the management of a number of industry focused research projects. His main research accomplishments are in the areas of novel food processing and preservation technologies, grain processing and mathematical modelling of food processes. To date he has published over fifty peer review journal articles, twenty book chapters and presented over thirty conference papers at key international research conferences. He has also co-edited four books and is a Series Editor for IFST Food Science & Technology. Narpinder Singh is a Professor of Food Technology in the Department of Food Science and Technology, Guru Nanak Dev University Amritsar, India and also holds the position of Dean in the Faculty of Applied Sciences. He has been teaching and working in research for about 22 years and he is a Fellow of the Indian National Science Academy and a Fellow of the National Academy of Agricultural Sciences. During the course of his work, he has managed research projects funded by various agencies, guided the research of several PhD students and worked as Visiting Scientist at Institute of Food Research, Norwich, UK and Visiting Professor at Osaka City University, Japan, Kansas State University, USA and University of East Anglia, UK. He has published 155 research papers, has six book chapters to his credit and has presented his work at many key international research conferences.
The chapters are easy to read and not too long. ...it is a concise text, considering the breadth of coverage. The authors are both experts in their field....and their aim was to provide a thorough review of pulse chemistry and technology, which they have achieved. The book will benefit anyone researching or working with pulses, and will be useful more generally for food scientists and lecturers in food science at university level, and is a must for libraries.
Pulses form a major part of the diet in populations in developing countries and their high protein content and associated health benefits means they are increasingly being utilised in more developed countries. Opening with a description of pulse grain structure (and pulse diversity), major and minor constituents, proteins and starch, this book then covers pulse seed properties, post-harvest handling and processing. There is an interesting discussion of pulse production economics, planting and trading, their effects on pricing for developing countries and the future of pulse production. The chapters are easy to read and not too long. The illustrations are generally of a good quality and at 310 pages it is a concise text, considering the breadth of coverage. The authors are both experts in their field, with extensive publications within this subject area and their aim was to provide a thorough review of pulse chemistry and technology, which they have achieved. Pulse chemistry and technology is a comprehensive reference source and the first to bring together all aspects of pulse structure, composition and processing. The chapters are logically ordered and developed, the references for each chapter are extensive and the subject index is comprehensive. The chapters on processing and producing protein isolates and concentrates are particularly relevant to the food industry, given these products are used in a range of different foods and their use will probably increase in processed foods, given their macro and micronutrient contents. The book will benefit anyone researching or working with pulses, and will be useful more generally for food scientists and lecturers in food science at university level, and is a must for libraries.
Brijesh Tiwari is a Lecturer of Food Engineering in the Department of Food and Consumer Technology at Manchester Metropolitan University, UK. Prior to joining this University, he was a Lecturer in Biosystems Engineering at University College Dublin in Ireland where he also obtained his PhD. He received his MSc in Food Technology from CFTRI in India. After a brief period working as a production manager in the Soymilk processing industry, he moved to The Indian Institute of Crop Processing Technology as a Research Scientist where for two years he was actively involved in developing and teaching across the portfolio in grain processing for the food industry. He was also responsible for numerous consultancy assignments, technology transfer projects and the management of a number of industry focused research projects. His main research accomplishments are in the areas of novel food processing and preservation technologies, grain processing and mathematical modelling of food processes. To date he has published over fifty peer review journal articles, twenty book chapters and presented over thirty conference papers at key international research conferences. He has also co-edited four books and is a Series Editor for IFST Food Science & Technology. Narpinder Singh is a Professor of Food Technology in the Department of Food Science and Technology, Guru Nanak Dev University Amritsar, India and also holds the position of Dean in the Faculty of Applied Sciences. He has been teaching and working in research for about 22 years and he is a Fellow of the Indian National Science Academy and a Fellow of the National Academy of Agricultural Sciences. During the course of his work, he has managed research projects funded by various agencies, guided the research of several PhD students and worked as Visiting Scientist at Institute of Food Research, Norwich, UK and Visiting Professor at Osaka City University, Japan, Kansas State University, USA and University of East Anglia, UK. He has published 155 research papers, has six book chapters to his credit and has presented his work at many key international research conferences.