Über die Autorin bzw. den Autor

Brijesh Tiwari is a Lecturer of Food Engineering in the Department of Food and Consumer Technology at Manchester Metropolitan University, UK. Prior to joining this University, he was a Lecturer in Biosystems Engineering at University College Dublin in Ireland where he also obtained his PhD. He received his MSc in Food Technology from CFTRI in India. After a brief period working as a production manager in the Soymilk processing industry, he moved to The Indian Institute of Crop Processing Technology as a Research Scientist where for two years he was actively involved in developing and teaching across the portfolio in grain processing for the food industry. He was also responsible for numerous consultancy assignments, technology transfer projects and the management of a number of industry focused research projects. His main research accomplishments are in the areas of novel food processing and preservation technologies, grain processing and mathematical modelling of food processes. To date he has published over fifty peer review journal articles, twenty book chapters and presented over thirty conference papers at key international research conferences. He has also co-edited four books and is a Series Editor for IFST Food Science & Technology. Narpinder Singh is a Professor of Food Technology in the Department of Food Science and Technology, Guru Nanak Dev University Amritsar, India and also holds the position of Dean in the Faculty of Applied Sciences. He has been teaching and working in research for about 22 years and he is a Fellow of the Indian National Science Academy and a Fellow of the National Academy of Agricultural Sciences. During the course of his work, he has managed research projects funded by various agencies, guided the research of several PhD students and worked as Visiting Scientist at Institute of Food Research, Norwich, UK and Visiting Professor at Osaka City University, Japan, Kansas State University, USA and University of East Anglia, UK. He has published 155 research papers, has six book chapters to his credit and has presented his work at many key international research conferences.

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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.

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Pulse Chemistry and Technology

The Royal Society of Chemistry

Contents

Chapter 1 Introduction, 
Chapter 2 Pulse Grain Structure, 
Chapter 3 Major Constituents of Pulses, 
Chapter 4 Minor Constituents of Pulses, 
Chapter 5 Pulse Proteins, 
Chapter 6 Protein Isolates and Concentrates, 
Chapter 7 Pulse Starch, 
Chapter 8 Properties of Pulses, 
Chapter 9 Post-Harvest Handling, 
Chapter 10 Drying of Pulses, 
Chapter 11 Storage of Pulses, 
Chapter 12 Processing of Pulses, 
Chapter 13 Pulse Products and Utilisation, 
Chapter 14 Pulse Grain Quality Criteria, 
Subject Index,