| 书目名称 | Pulses |
| 副标题 | Processing and Produ |
| 编辑 | A. Manickavasagan,Praveena Thirunathan |
| 视频video | |
| 概述 | Provides comprehensive coverage of pulses as plant proteins.Dedicates each chapter to a specific pulse.Addresses trends in food development from pulses |
| 图书封面 |  |
| 描述 | 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.. |
| 出版日期 | Book 2020 |
| 关键词 | Pulses; legumes; plant protein; pulse processing; beans; lentils |
| 版次 | 1 |
| doi | https://doi.org/10.1007/978-3-030-41376-7 |
| isbn_softcover | 978-3-030-41378-1 |
| isbn_ebook | 978-3-030-41376-7 |
| copyright | Springer Nature Switzerland AG 2020 |
发表于 2025-3-21 19:16:40
