Overview
- Editors:
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A. Manickavasagan
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School of Engineering, University of Guelph, Guelph, Canada
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Praveena Thirunathan
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School of Engineering, University of Guelph, Guelph, Canada
Provides comprehensive coverage of pulses as plant proteins
Dedicates each chapter to a specific pulse
Addresses trends in food development from pulses
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Table of contents (16 chapters)
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Front Matter
Pages i-xiii
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- Sindhu, A. Manickavasagan
Pages 1-15
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- Dhritiman Saha, A. Manickavasagan
Pages 17-26
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- Lamia L’Hocine, Delphine Martineau-Côté, Allaoua Achouri, Janitha P. D. Wanasundara, Gayani W. Loku Hetti Arachchige
Pages 27-54
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- Sajad Ahmad Sofi, Khalid Muzaffar, Shafia Ashraf, Isha Gupta, Shabir Ahmad Mir
Pages 55-76
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- T. S. Rathna Priya, A. Manickavasagan
Pages 77-97
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- Subajiny Sivakanthan, Terrence Madhujith, Ashoka Gamage, Na Zhang
Pages 99-117
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- K. A. Athmaselvi, Aryasree Sukumar, Sanika Bhokarikar
Pages 119-128
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- V. Chelladurai, C. Erkinbaev
Pages 129-143
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- M. Sandoval-Peraza, G. Peraza-Mercado, D. Betancur-Ancona, A. Castellanos-Ruelas, L. Chel-Guerrero
Pages 145-168
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- Rizliya Visvanathan, Terrence Madhujith, Ashoka Gamage, Na Zhang
Pages 169-203
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- T. Senthilkumar, M. Ngadi
Pages 205-212
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- G. Mohan Naik, P. Abhirami, N. Venkatachalapathy
Pages 213-228
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- Arumugam Sangeetha, Rangarajan Jagan Mohan
Pages 229-244
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- G. Jeevarathinam, V. Chelladurai
Pages 275-296
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- Dadasaheb D. Wadikar, Rejaul Hoque Bepary
Pages 297-331
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Back Matter
Pages 333-342
About this book
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.
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.
