Brijesh Tiwari, Narpinder Singh

Gebundenes Buch

Pulse Chemistry and Technology

Beschreibung

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. Grain processing including cereal and pulse processing forms a large and important part of the food production chain. Today, the grain processing industry is as diverse as its range of products. Although cereal processing has several dedicated text books, however no dedicated text on pulse processing is currently available for food science and technology graduates. 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.

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.

Produktdetails

• Verlag: RSC Publishing
• Seitenzahl: 324
• Erscheinungstermin: 30. August 2012
• Englisch
• Abmessung: 238mm x 161mm x 25mm
• Gewicht: 634g
• ISBN-13: 9781849733311
• ISBN-10: 1849733317
• Artikelnr.: 35312722