Pulse Chemistry And Technology

Author : Brijesh Tiwari,Narpinder Singh
Publisher : Royal Society of Chemistry
Page : 128 pages
File Size : 51,5 Mb
Release : 2015-10-20
Category : Technology & Engineering
ISBN : 9781782625674

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Pulse Chemistry and Technology by Brijesh Tiwari,Narpinder Singh Pdf

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.

Author : Brijesh K. Tiwari,Aoife Gowen,Brian McKenna
Publisher : Academic Press
Page : 483 pages
File Size : 46,7 Mb
Release : 2011-05-11
Category : Technology & Engineering
ISBN : 0123820197

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Pulse Foods by Brijesh K. Tiwari,Aoife Gowen,Brian McKenna Pdf

Pulses are nutritionally diverse crops that can be successfully utilized as a food ingredient or a base for new product development. They provide a natural food grade ingredient that is rich in lysine, dietary fiber, complex carbohydrates, protein and B-vitamins suggesting that pulses can provide a variety of health benefits such as reducing heart disease and diabetes. Interest in the use of pulses and their ingredients in food formulations is growing and several factors are contributing to this drive. Pulse Foods: Processing, Quality and Nutraceutical Applications is the first book to provide up-to-date information on novel and emerging technologies for the processing of whole pulses, techniques for fractionating pulses into ingredients, their functional and nutritional properties, as well as their potential applications, so that the food industry can use this knowledge to incorporate pulses into new food products. First reference bringing together essential information on the processing technology of pulses Addresses processing challenges relevant to legume and pulse grain processors Delivers insights into the current state-of-art and emerging processing technologies In depth coverage of developments in nutraceutical applications of pulse protein and carbohydrate based foods

Author : Brijesh K. Tiwari,Aoife Gowen,Brian McKenna
Publisher : Academic Press
Page : 538 pages
File Size : 41,5 Mb
Release : 2020-11-18
Category : Technology & Engineering
ISBN : 9780128181850

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Pulse Foods by Brijesh K. Tiwari,Aoife Gowen,Brian McKenna Pdf

Pulse Foods: Processing, Quality and Nutraceutical Applications, Second Edition, provides up-to-date information on emerging technologies for the processing of whole pulses, techniques for fractionating pulses into ingredients, their functional and nutritional properties, as well as their potential applications, so that the food industry can incorporate pulses into new food products. Since the first edition, significant developments have occurred in various aspects of pulse, pulse chemistry, processing and applications. This second edition provides thorough and authoritative coverage of pulse quality, technology and nutraceutical applications. Pulse Foods: Processing, Quality and Nutraceutical Applications, Second Edition, will continue to be an important resource for academics, students, researchers and industry professionals in providing essential details on various aspects of pulse foods. Fully revised and updated with new chapters on nutritional and health properties, storage and pre-processing, extraction technologies and sustainability topics Addresses processing challenges relevant to legume and pulse grain processors Delivers insights into the current state-of-art and emerging processing technologies In depth coverage of developments in nutraceutical applications of pulse protein and carbohydrate based foods

Author : A. Manickavasagan,Praveena Thirunathan
Publisher : Springer Nature
Page : 342 pages
File Size : 42,9 Mb
Release : 2020-05-25
Category : Technology & Engineering
ISBN : 9783030413767

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Pulses by A. Manickavasagan,Praveena Thirunathan Pdf

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.

Author : Brijesh K Tiwari,Laura E Healy
Publisher : Elsevier
Page : 536 pages
File Size : 44,9 Mb
Release : 2023-06-23
Category : Technology & Engineering
ISBN : 9780323972321

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Future Proteins by Brijesh K Tiwari,Laura E Healy Pdf

Future Proteins: Sources, Processing, Applications and the Bioeconomy presents sources of alternative proteins and the novel processing technologies associated with these new proteins, including their vast food and non-food applications and their contributions to the circular economy that ties them together. Broken into three sections, chapters focus on alternative proteins including cereals, legumes and pulses, fungi, seafoods, insects, and others before assessing novel production technologies and alternative protein applications. Through the use of content features, specifically definitions, case studies, recent developments, data, and methods, this reference assists readers in understanding how to apply current knowledge and techniques to their research. This book is intended for any stakeholders involved in the alternative protein industry as it provides a clear and comprehensive review of the industry. It will be of interest to food scientists, technologists, food industry personnel, academics and graduate students researching this and related topics. Discusses the various industrial applications of the proposed proteins, from powdered algal for the nutraceuticals market to insect pastas and bacterial-protein flour Provides a comprehensive overview of recent advances on the identification of potentially important compounds in these alternative proteins Outlines advances in proteins characterization, processing and purification techniques Focuses on biologically active proteins and their beneficial impact on humans Addresses implications for legislation that forward novel foods

Author : Michael Sissons
Publisher : Academic Press
Page : 313 pages
File Size : 47,8 Mb
Release : 2016-04-27
Category : Technology & Engineering
ISBN : 9780128104323

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Durum Wheat Chemistry and Technology by Michael Sissons Pdf

The most extensive and comprehensive reference on durum wheat chemistry and technology ever available, this ambitious update to the first edition covers more diverse and interesting topics in a new expanded format. Forty-six contributors, each highly experienced and recognized as world authorities on durum wheat, provide the latest developments in scientific research and technology. All aspects of durum wheat are covered, from agronomy and the chemical composition of the grain, to the latest industrial approaches to processing durum wheat, as well as food safety and quality assurance issues. Expanded to include new topics like functional pasta, grain safety, and biotechnology, along with practical and applied information including a table of uses for specific carbohydrates, descriptions of improved laboratory techniques, and international comparisons of HACCP experiences, Durum Wheat: Chemistry and Technology, Second Edition is a must-have reference for professionals, students, and researchers inside and outside the field who want to learn about durum wheat technology and chemistry. New and Revised Topics Include: Agronomy of durum wheat production Pasta made from non-traditional raw materials: technological and nutritional aspects Grain safety assurance, including impacts on durum wheat trading Origin and distribution of durum wheat genetic diversity in the world Genetics and breeding of durum wheat Insect and mite pests and diseases of durum wheat Kernel components of technological value Vitamins, minerals, and nutritional value of durum wheat Durum wheat milling Manufacture of pasta products Other traditional durum derived products Methods used to assess and predict quality of durum wheat, semolina, and pasta Grading factors impacting on durum wheat and processing quality Grain safety assurance including impacts on durum wheat trading Marketing perspectives in the durum wheat trade Special Features: Detailed figures outlining the processes used to manufacture durum products International comparisons of HACCP experiences Table of uses for specific carbohydrates Descriptions of improved laboratory techniques Extensive bibliography An Essential Reference For: Scientists and researchers in agriculture and plant biology Professionals in the food industry who are processing durum wheat (millers, pasta makers, grain handling companies, and grain buyers) Government regulators Food scientists and technologists developing products using durum wheat Plant breeders University lecturers in agricultural science and plant biology Professionals who market wheat Nutritionists and medical practitioners interested in the impacts of food ingredients on human health Students Scientific libraries and their patrons

Author : Javier Raso-Pueyo,Volker Heinz
Publisher : Springer Science & Business Media
Page : 252 pages
File Size : 51,9 Mb
Release : 2010-04-30
Category : Technology & Engineering
ISBN : 9780387311227

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Pulsed Electric Fields Technology for the Food Industry by Javier Raso-Pueyo,Volker Heinz Pdf

Many novel technologies have been proposed in the attempt to improve existing food processing methods. Among emerging nonthermal technologies, high intensity pulsed electric fields (PEF) is appealing due to its short treatment times and reduced heating effects. This book presents information accumulated on PEF during the last 15 years by experienced microbiologists, biochemists, food technologists, and electrical and food engineers.

Author : Stella Slad
Publisher : GRIN Verlag
Page : 88 pages
File Size : 50,6 Mb
Release : 2022-09-02
Category : Science
ISBN : 9783346714145

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Optimization of Pulses and Pulse Sequences for NMR Spectroscopy by Stella Slad Pdf

Master's Thesis from the year 2019 in the subject Chemistry - Analytical Chemistry, grade: 1,0, Karlsruhe Institute of Technology (KIT), language: English, abstract: Pulse engineering plays an important role in high-resolution NMR spectroscopy because the performance of existing pulses depends on experimental parameters like bandwidth or magnetic field inhomonegeities. The GRAPE optimization algorithm can be used to find the best pulse for a given set of parameters. This method has been used to design band-selective pulses, robust broadband excitation and inversion pulses and various universal rotation pulses. The first part of this work is an extension of the systematic studies on broadband pulses. This time the GRAPE algorithm is used to design broadband 30° and 60° excitation pulses as well as universal rotation pulses with the same flip angles. Correlations between the best achievable quality factor and pulse duration have been measured for different bandwidths and degrees of rf-inhomogeneity tolerance. Minimum pulse durations for a given quality factor have been evaluated and compared to studies of 90° and 180° pulses. The obtained pulse shapes are similar to previously published point-to-point and universal rotation pulses optimized with this method. The second part of this work is concerned with the design of ultra-broadband 19F-CMPG and 19F-PROJECT pulse sequences that could be used for ligand-based binding studies. The best CPMG sequence was a combination of a BURBOP-90 pulse with a BURBOP-180 pulse. For PROJECT, the best results were achieved using the same 90° pulse and a pair of BIBOP pulses instead of a universal rotation pulse. Simulations showed that the PROJECT sequence performs significantly better than the CPMG sequence in the presence of fluorine-fluorine couplings.

Author : Cristóbal Noé Aguilar,Jose Sandoval Cortes,Juan Alberto Ascacio-Valdés,A. K. Haghi
Publisher : CRC Press
Page : 273 pages
File Size : 54,7 Mb
Release : 2021-01-11
Category : Science
ISBN : 9781000032192

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Practical Applications of Physical Chemistry in Food Science and Technology by Cristóbal Noé Aguilar,Jose Sandoval Cortes,Juan Alberto Ascacio-Valdés,A. K. Haghi Pdf

Practical Applications of Physical Chemistry in Food Science and Technology provides comprehensive information, original research, and reports on scientific advances in practical applications of physical chemistry in food science and technology, making a special emphasis on incorporating sustainable development goals. This book demonstrates the potential and actual developments in the design and development of physical chemistry strategies and tools for the food science and technology. Chapters cover many topics in this field, including nutritional and pharmaceutical properties and analysis, electroanalytical and electrochemical techniques, valorization of food residues, bioactives and bioactivities, separative extraction, microencapsulation, nanoemulsions, and much more. Several chapters address how the food industry generates a large amount of agroindustrial waste that seriously affects the environment and present mitigation strategies and technology to use these agroindustrial waste products to produce bioactive compounds that can add value to food products. Certain fruit and vegetable species are discussed as a potential new source for its use their raw materials of use in the pharmaceutical, cosmetic, and food industries.

Author : D. Gruen
Publisher : Springer Science & Business Media
Page : 405 pages
File Size : 40,8 Mb
Release : 2012-12-06
Category : Technology & Engineering
ISBN : 9781461345954

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The Chemistry of Fusion Technology by D. Gruen Pdf

Nuclear energy obtained from thermonuclear fusion of light nuclei is a goal to which an increasing world-wide effort is being committed. The demands on energy reserves and resources are continually increasing as ever more coun tries achieve modern industrial status. All projections agree that conventional means of energy production must be supplemented and indeed supplanted by new methods. Only the date at which the transition becomes imperative is subject to debate. The promise of fusion energy ultimately to pro vide a clean, cheap, dependable and potentially inexhaustible energy source augurs well for the future of the human race. If there were illusions at the start of the quest for controlled thermonuclear power that solutions would be easily found, the past two decades have dlspelled them. Unwarranted optimism has been replaced by a realistic recognition of the immense scientific and technological challenges that arise in bringing about practical fusion energy. Broadly speaking, problems can be put into two categories--those having to do with heating the fuel to thermonuclear temperatures at high enough particle densities and for sufficiently long confine ment times to yield a net power return and those having to do with the actual construction of a power producing fusion reactor.

Author : Mohammad Shafiur Rahman
Publisher : CRC Press
Page : 1526 pages
File Size : 40,9 Mb
Release : 2020-06-10
Category : Technology & Engineering
ISBN : 9780429531354

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Handbook of Food Preservation by Mohammad Shafiur Rahman Pdf

The processing of food is no longer simple or straightforward, but is now a highly inter-disciplinary science. A number of new techniques have developed to extend shelf-life, minimize risk, protect the environment, and improve functional, sensory, and nutritional properties. Since 1999 when the first edition of this book was published, it has facilitated readers’ understanding of the methods, technology, and science involved in the manipulation of conventional and newer sophisticated food preservation methods. The Third Edition of the Handbook of Food Preservation provides a basic background in postharvest technology for foods of plant and animal origin, presenting preservation technology of minimally processed foods and hurdle technology or combined methods of preservation. Each chapter compiles the mode of food preservation, basic terminologies, and sequential steps of treatments, including types of equipment required. In addition, chapters present how preservation method affects the products, reaction kinetics and selected prediction models related to food stability, what conditions need be applied for best quality and safety, and applications of these preservation methods in different food products. This book emphasizes practical, cost-effective, and safe strategies for implementing preservation techniques for wide varieties of food products. Features: Includes extensive overview on the postharvest handling and treatments for foods of plants and animal origin Describes comprehensive preservation methods using chemicals and microbes, such as fermentation, antimicrobials, antioxidants, pH-lowering, and nitrite Explains comprehensive preservation by controlling of water, structure and atmosphere, such as water activity, glass transition, state diagram, drying, smoking, edible coating, encapsulation and controlled release Describes preservation methods using conventional heat and other forms of energy, such as microwave, ultrasound, ohmic heating, light, irradiation, pulsed electric field, high pressure, and magnetic field Revised, updated, and expanded with 18 new chapters, the Handbook of Food Preservation, Third Edition, remains the definitive resource on food preservation and is useful for practicing industrial and academic food scientists, technologists, and engineers.

Author : Anonim
Publisher : Unknown
Page : 432 pages
File Size : 47,8 Mb
Release : 1981
Category : Engineers
ISBN : STANFORD:36105001781108

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Who's who in Technology Today by Anonim Pdf

Author : Chunlei Guo
Publisher : CRC Press
Page : 1201 pages
File Size : 54,7 Mb
Release : 2021-05-10
Category : Technology & Engineering
ISBN : 9781315389547

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Handbook of Laser Technology and Applications by Chunlei Guo Pdf

This comprehensive handbook gives a fully updated guide to lasers and laser technologies, including the complete range of their technical applications. The first volume outlines the fundamental components of lasers, their properties, and working principles. Key Features: • Offers a complete update of the original, bestselling work, including many brand-new chapters. • Deepens the introduction to fundamentals, from laser design and fabrication to host matrices for solid-state lasers, energy level diagrams, hosting materials, dopant energy levels, and lasers based on nonlinear effects. • Covers new laser types, including quantum cascade lasers, silicon-based lasers, titanium sapphire lasers, terahertz lasers, bismuth-doped fiber lasers, and diode-pumped alkali lasers. • Discusses the latest applications, e.g., lasers in microscopy, high-speed imaging, attosecond metrology, 3D printing, optical atomic clocks, time-resolved spectroscopy, polarization and profile measurements, pulse measurements, and laser-induced fluorescence detection. • Adds new sections on laser materials processing, laser spectroscopy, lasers in imaging, lasers in environmental sciences, and lasers in communications. This handbook is the ideal companion for scientists, engineers, and students working with lasers, including those in optics, electrical engineering, physics, chemistry, biomedicine, and other relevant areas.

Author : Gross
Publisher : Routledge
Page : 770 pages
File Size : 46,9 Mb
Release : 2014-06-17
Category : Foreign Language Study
ISBN : 9781136762314

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Routledge German Dictionary of Chemistry and Chemical Technology Worterbuch Chemie und Chemische Technik by Gross Pdf

This dictionary consists of some 63,000 terms and over 100,000 translations drawn from all of the main areas of chemistry and chemical technology.

Author : Anonim
Publisher : Unknown
Page : 216 pages
File Size : 54,5 Mb
Release : 1989
Category : Biomass energy
ISBN : UIUC:30112018916681

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Biofuels Technical Information Guide by Anonim Pdf