Pulse Breeding, Processing, Functionality, and Products
- 1st Edition - October 1, 2026
- Latest edition
- Editors: Fatma Boukid, Mehmet Caglar Tulbek, Seedhabadee Ganeshan, Yingxin Wang
- Language: English
Pulse Breeding, Processing, Functionality, and Products reflects the shift from animal- to plant-based foods, addressing increased interest in pulses due to their higher protei… Read more
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Description
Description
The book offers the food industry and researchers the necessary insights to know the latest developments and emerging uses of pulse ingredients. As pulses have high adaptability, versatility, and offer potentially significant contributions to the human diet and pulse ingredient flours, proteins, fibers, and starches, they are increasingly being used in food formulations, hence this book covers the topic with a wide breadth of knowledge. Challenges, including taste, color, bite, mouthfeel, and texture are also covered for innovative products.
Key features
Key features
- Guides on the implementation of strategies and improvements toward the delivery of pulse products with enhanced food safety, sustainability, and health benefits
- Offers access to the latest techniques for pulse ingredient production and analytical methods
- Identifies and addresses problems/solutions and issues for real-world applications
- Serves as a valuable resource for developers of new products and processing
Readership
Readership
Table of contents
Table of contents
1. Pulses– Species and History
2. Progress in Pulse Crops Breeding
3. Pulses as Sustainable Crops
4. Market Landscape of Pulses
5. Pulse Ingredients and By-products
Part II: Processing
6. Pulses - Post Harvest Processing
7. Physical Processing - Milling and Fractionation
8. Chemical Processing – Wet Extraction and Improvement Strategies
9. Biological Processing – Enzymes, Germination, and Fermentation
Part III: Testing and Quality
10. Pulse Allergens Testing and Mitigation Strategies
11. Pulses - Nutritional Quality and Health Benefits
12. Pulses - Functional Properties
13. Pulses - Flavor and Off-flavors
Part IV: Food Applications
14. Whole Pulses for Combatting Malnutrition
15. Cereals-Pulses Composites for Improved Bakery Products, Pasta, Noodles, and Snacks
16. Beverages and Drinks Enriched with Pulses
17. Meat Alternatives
18. Dairy Alternatives
19. Specialty Foods – with Focus on Elderly and Infant Foods
20. Pulses - Pet Food Processing and Health Benefits
21. Conclusions and Future Directions
Product details
Product details
- Edition: 1
- Latest edition
- Published: October 1, 2026
- Language: English
About the editors
About the editors
FB
Fatma Boukid
MT
Mehmet Caglar Tulbek
SG
Seedhabadee Ganeshan
Dr. Seedhabadee (Pooba) Ganeshan is currently the Principal Scientist, Fermentation & Bioengineering, at the Food Centre. He has a background in agricultural biotechnology, molecular biology, genomics and fermentation. Prior to joining the Food Centre, Pooba has worked at the University of Saskatchewan (U of S) and the Saskatchewan Research Council (SRC). Pooba has over 20 years of experience. He is best known for his work in the development of new innovative technologies for cereal crops improvement and sustainable bioproducts development solutions. Pooba has authored/co-authored over 40 research publications, review articles, proceedings papers and book chapters. He has spent 15 years working at the U of S Plant Sciences where his focus was on plant genetics, tissue culture, genetic transformation, mutation creation (TILLING) in cereals, novel immature spike culture system, transcriptome profiling, abiotic stress tolerance, in vitro studies on heavy metal accumulation and bioremediation and grain quality. At the SRC, he was involved in the development and validation of SNP assays using QPCR and ddPCR. He also oversaw the fermentation program conducting research in biodegradable plastics production, uranium bioleaching/ bioremediation, plant inoculants and probiotics scale-up production and optimization.
YW
Yingxin Wang
Dr. Yingxin (Lindsay) Wang currently serves as the Program Manager for Food Crop Quality at the Saskatchewan Food Industry Development Centre. Her expertise lies in the field of plant-based protein research and ingredient development. She has worked on various projects related to protein functionality, utilization, protein quality, flavor, rheology, and applications such as microencapsulation and complex coacervation. She received her B.Sc. (Food and Bioproduct Sciences) in 2017, followed by her Ph.D. (Food Science) in 2022, both from the University of Saskatchewan (U of S). Prior to joining the Food Centre, Lindsay was a postdoctoral fellow at the Protein Quality and Utilization lab at the U of S. She oversaw group research projects and was responsible for protocol establishment, experimental design, and manuscript
editing and proofreading. At the Food Centre, Lindsay holds the responsibility for a new lab establishment for pulse quality research, grant proposals, and new employee training. The research program focuses on pulse quality evaluation (nutritional profile, physical and functional properties) and related methodology development with the mission to add in best management practices for food-grade pulse crops and to help the development of plant-based ingredients/products in the food industry.