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Pulse Chemistry and Technology
Engelsk Hardback
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Pulse Chemistry and Technology

Engelsk Hardback

762 kr
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Om denne bog
Like cereal, pulse processing is one of the oldest and most important of all food processing, which encompasses a diverse range of products. Pulses are widely grown throughout the world and their dietary and economic importance is globally appreciated and well recognized. Although cereal processing has several dedicated text books, no dedicated text on pulse processing is currently available for food science and technology graduates. This book aims to address this oversight, starting with a chapter highlighting the importance of pulses, their production and consumption trends. The coverage in subsequent chapters provides details on the physical and chemical characteristics of pulses, starches, proteins and minor constituents in them and then how they are processed and used. Cooking quality, analysis and the value of the food products will all be examined with the final chapter reviewing the regulatory and legislative requirements for pulses. This book will serve as a comprehensive text book for undergraduate and postgraduate students, educators, industry personnel involved with grain processing and to some extent researchers providing an up-to-date insight into pulse science, processing and technology.
Product detaljer
Sprog:
Engelsk
Sider:
324
ISBN-13:
9781849733311
Indbinding:
Hardback
Udgave:
ISBN-10:
1849733317
Udg. Dato:
30 aug 2012
Længde:
23mm
Bredde:
156mm
Højde:
242mm
Forlag:
Royal Society of Chemistry
Oplagsdato:
30 aug 2012
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