Pulse Foods

Chapter 1-Introduction
Chapter 2- Chemistry of pulsesChapter 3- Functional and physicochemical properties of pulse proteinsChapter 4- Functional and physicochemical properties of pulse starchChapter 5- Functional and physiochemical properties of legume fibersChapter 6- Functional and physicochemical properties of Non-starch polysaccharidesChapter 7- Postharvest technology for pulsesChapter 8- Pulse Milling technologiesChapter 9- Emerging technologies for pulse processingChapter 10- Pulse based food productsChapter 11- Novel food and industrial applications of pulse fractionsChapter 12- By-product utilizationChapter 13- Nutritional value of whole pulse and pulse fractionsChapter 14- Role of pulses in nutraceuticalsChapter 15- Quality Standards and evaluation of pulsesChapter 16- Global Pulse Industry: State of production, consumption & trade; Marketingchallenges and opportunities

Brijesh K Tiwari, M.Sc., Ph.D., FIFST, FRSC is a principal research officer at TEAGASC and adjunct Professor at University College Dublin, Ireland. Previously he was a Research Professor @ Food Research Center; Manchester Metropolitan University, UK; He has been an external research project evaluator for Research Council of Norway and External evaluator for Norwegian Strategic Research Programme, Norway; Executive Agency for Higher Education and Research, Development and Innovation. Dr. Tiwari does extensive research all around the world, has won many awards, is an editorial board member and a keynote speaker at international conferences with over 175 peer-reviewed research publications and over 100 book chapters. He has also co-edited 10 books and is a book series editor for IFST Advances in Food Science book series. He is currently the Editor-in-chief of the Journal of Food Processing and Preservation.Dr. Aoife Gowen is a Senior Lecturer in the UCD School of Biosystems and Food Engineering. Her research area is multidisciplinary, involving applications of sensor technology and chemometrics to biological systems, including food quality process monitoring. After completing her undergraduate degree in Theoretical Physics (2000), she moved to a new discipline - the highly applied research area of Food Science. Her PhD thesis, completed in 2006, concerned mathematical modeling of food quality parameters and optimization of food process operations. During her time as a post-doctoral researcher (2007-2013) she investigated the intersection of near infrared spectroscopy, chemical imaging and chemometrics for characterization of biological systems. She has been successful in gaining funding awards to support her research activities, including a European Union Marie Curie International Outgoing Fellowship and a European Research Council starting grant.