Pulses nonstarch polysaccharides

Uma Tiwari; Charles Brennan

doi:10.1016/B978-0-12-818184-3.00008-8

Pulses nonstarch polysaccharides

Uma Tiwari, Charles Brennan

School of Food Science and Environmental Health

Research output: Chapter in Book/Report/Conference proceeding › Chapter › peer-review

Abstract

This chapter discuss the non-starch polysaccharides various content in pulses and also detailing its functionality and physiological characteristics. NSP content varies with pulse milling fractions and the chapter discuss the changes with different processing method. The chapter also describe the physiological effects and related health benefits to prevent diseases like obesity, colon cancer etc. Consuming 18 to 30g per day of legumes would increase the fibre and NSP intake and thereby increase the health benefits.

Original language	English
Title of host publication	Pulse Foods
Subtitle of host publication	Processing, Quality and Nutraceutical Applications
Publisher	Elsevier
Pages	177-192
Number of pages	16
ISBN (Electronic)	9780128181843
DOIs	https://doi.org/10.1016/B978-0-12-818184-3.00008-8
Publication status	Published - 1 Jan 2020

Keywords

Functionality
Legumes
NSP
Physiological effects
Processing

UN SDGs

This output contributes to the following UN Sustainable Development Goals (SDGs)

Access to Document

10.1016/B978-0-12-818184-3.00008-8

Cite this

@inbook{6d5375ecd09a4933ac593dfcf48d8af2,

title = "Pulses nonstarch polysaccharides",

abstract = "This chapter discuss the non-starch polysaccharides various content in pulses and also detailing its functionality and physiological characteristics. NSP content varies with pulse milling fractions and the chapter discuss the changes with different processing method. The chapter also describe the physiological effects and related health benefits to prevent diseases like obesity, colon cancer etc. Consuming 18 to 30g per day of legumes would increase the fibre and NSP intake and thereby increase the health benefits.",

keywords = "Functionality, Legumes, NSP, Physiological effects, Processing",

author = "Uma Tiwari and Charles Brennan",

note = "Publisher Copyright: {\textcopyright} 2021 Elsevier Inc.",

year = "2020",

month = jan,

day = "1",

doi = "10.1016/B978-0-12-818184-3.00008-8",

language = "English",

pages = "177--192",

booktitle = "Pulse Foods",

publisher = "Elsevier",

address = "Netherlands",

}

TY - CHAP

T1 - Pulses nonstarch polysaccharides

AU - Tiwari, Uma

AU - Brennan, Charles

PY - 2020/1/1

Y1 - 2020/1/1

N2 - This chapter discuss the non-starch polysaccharides various content in pulses and also detailing its functionality and physiological characteristics. NSP content varies with pulse milling fractions and the chapter discuss the changes with different processing method. The chapter also describe the physiological effects and related health benefits to prevent diseases like obesity, colon cancer etc. Consuming 18 to 30g per day of legumes would increase the fibre and NSP intake and thereby increase the health benefits.

AB - This chapter discuss the non-starch polysaccharides various content in pulses and also detailing its functionality and physiological characteristics. NSP content varies with pulse milling fractions and the chapter discuss the changes with different processing method. The chapter also describe the physiological effects and related health benefits to prevent diseases like obesity, colon cancer etc. Consuming 18 to 30g per day of legumes would increase the fibre and NSP intake and thereby increase the health benefits.

KW - Functionality

KW - Legumes

KW - NSP

KW - Physiological effects

KW - Processing

UR - https://www.scopus.com/pages/publications/85126418855

U2 - 10.1016/B978-0-12-818184-3.00008-8

DO - 10.1016/B978-0-12-818184-3.00008-8

M3 - Chapter

AN - SCOPUS:85126418855

SP - 177

EP - 192

BT - Pulse Foods

PB - Elsevier

ER -

Pulses nonstarch polysaccharides

Abstract

Keywords

UN SDGs

Access to Document

Fingerprint

Cite this