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© 2020

Pulses

Processing and Product Development

  • A. Manickavasagan
  • Praveena Thirunathan
  • Provides comprehensive coverage of pulses as plant proteins

  • Dedicates each chapter to a specific pulse

  • Addresses trends in food development from pulses

Book

Table of contents

  1. Front Matter
    Pages i-xiii
  2. Sindhu, A. Manickavasagan
    Pages 1-15
  3. Dhritiman Saha, A. Manickavasagan
    Pages 17-26
  4. Lamia L’Hocine, Delphine Martineau-Côté, Allaoua Achouri, Janitha P. D. Wanasundara, Gayani W. Loku Hetti Arachchige
    Pages 27-54
  5. Sajad Ahmad Sofi, Khalid Muzaffar, Shafia Ashraf, Isha Gupta, Shabir Ahmad Mir
    Pages 55-76
  6. T. S. Rathna Priya, A. Manickavasagan
    Pages 77-97
  7. Subajiny Sivakanthan, Terrence Madhujith, Ashoka Gamage, Na Zhang
    Pages 99-117
  8. K. A. Athmaselvi, Aryasree Sukumar, Sanika Bhokarikar
    Pages 119-128
  9. V. Chelladurai, C. Erkinbaev
    Pages 129-143
  10. M. Sandoval-Peraza, G. Peraza-Mercado, D. Betancur-Ancona, A. Castellanos-Ruelas, L. Chel-Guerrero
    Pages 145-168
  11. Rizliya Visvanathan, Terrence Madhujith, Ashoka Gamage, Na Zhang
    Pages 169-203
  12. T. Senthilkumar, M. Ngadi
    Pages 205-212
  13. G. Mohan Naik, P. Abhirami, N. Venkatachalapathy
    Pages 213-228
  14. Arumugam Sangeetha, Rangarajan Jagan Mohan
    Pages 229-244
  15. Pea
    Martin Mondor
    Pages 245-273
  16. G. Jeevarathinam, V. Chelladurai
    Pages 275-296
  17. Dadasaheb D. Wadikar, Rejaul Hoque Bepary
    Pages 297-331
  18. Back Matter
    Pages 333-342

About this book

Introduction

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.

Keywords

Pulses legumes plant protein pulse processing beans lentils

Editors and affiliations

  • A. Manickavasagan
    • 1
  • Praveena Thirunathan
    • 2
  1. 1.School of EngineeringUniversity of GuelphGuelphCanada
  2. 2.School of EngineeringUniversity of GuelphGuelphCanada

About the editors

Dr. Annamalai Manickavasagan, PhD, P.Eng obtained his PhD in biosystems engineering from the University of Manitoba in Canada. At present, he is an Associate Professor at the University of Guelph, Canada. He has published more than 60 scientific papers in peer-reviewed journals and edited 7 books. He is also the Founder and President of Whole Grains Research Foundation in India. Through this foundation, he is promoting the whole grains research in the Asia region. He has organized 8 conferences / symposiums /  workshops in whole grains. 

Praveena Thirunathan, M.ASc, obtained her masters degree in biological engineering from the University of Guelph. She has over four years of research and industry experience, having worked at both Nestle and Cargill. She was awarded the Arrell Food Institute Food for Thought Research Assistantship to work on an agricultural challenge together with an industry partner.

Bibliographic information

  • Book Title Pulses
  • Book Subtitle Processing and Product Development
  • Editors A. Manickavasagan
    Praveena Thirunathan
  • DOI https://doi.org/10.1007/978-3-030-41376-7
  • Copyright Information Springer Nature Switzerland AG 2020
  • Publisher Name Springer, Cham
  • eBook Packages Biomedical and Life Sciences Biomedical and Life Sciences (R0)
  • Hardcover ISBN 978-3-030-41375-0
  • Softcover ISBN 978-3-030-41378-1
  • eBook ISBN 978-3-030-41376-7
  • Edition Number 1
  • Number of Pages XIII, 342
  • Number of Illustrations 18 b/w illustrations, 21 illustrations in colour
  • Topics Agriculture
    Food Science
  • Buy this book on publisher's site
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