Buku Teks :: Kembali

Buku Teks :: Kembali

Pulse foods : processing, quality and nutraceutical applications

Brijesh K. Tiwari, Aoife Gowen, Brian McKenna, editor (Academic Press, 2011)

 Abstrak

Contents :
Chemistry of pulses -- Functional and physicochemical properties of pulse proteins -- Functional and physicochemical properties of pulse starch -- Functional and physiochemical properties of legume fibers -- Functional and physicochemical properties of Non-starch polysaccharides -- Postharvest technology for pulses -- Pulse Milling technologies -- Emerging technologies for pulse processing -- Pulse based food products -- Novel food and industrial applications of pulse fractions -- By-product utilization -- Nutritional value of whole pulse and pulse fractions -- Role of pulses in nutraceuticals -- Quality standards and evaluation of pulses -- Global pulse industry : State of production, consumption & trade : Marketing challenges and opportunities.

 Kata Kunci

 Metadata

Jenis Koleksi : Buku Teks
No. Panggil : 633.3 PUL
Entri tambahan-Nama orang :
Subjek :
Penerbitan : London: Academic Press, 2011
Sumber Pengatalogan: LibUI eng rda
ISBN: 9780123820181
Tipe Konten: text
Tipe Media: unmediated
Tipe Carrier: volume
Edisi:
Catatan Seri: Food science and technology international series
Catatan Umum: Includes bibliographical references and index
Catatan Versi Asli:
Deskripsi Fisik: viii, 475 pages : illustration ; 24 cm
Lembaga Pemilik: Universitas Indonesia
Lokasi: Perpustakaan UI, Lantai 2
  • Ketersediaan
  • Ulasan
  • Sampul
No. Panggil No. Barkod Ketersediaan
633.3 PUL 01-15-00331 TERSEDIA
Ulasan:
Tidak ada ulasan pada koleksi ini: 20394720
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