You are invited to place your company’s message in what is expected to be
the most read grain science research of the year!
Composition, Nutritional Value, Functionality, Processing,
and Novel Food Uses of Pulses and Pulse Ingredients
Benefits to Advertisers
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Your company’s linked logo in the online edition with every article abstract in this issue for 24 months, ensuring hundreds of views.
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Your message presented with premier research in a single focused issue highly relevant to the food science community, from leading grain scientists that will be widely read, cited, and archived.
LIMITED SPACE for ADVERTISING SPONSORS–Reserve NOW!
Issue Advertising Close Date: December 14, 2016
Materials Due Date: December 16, 2016
Issue Send Date: January/February 2017
Ad Information
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¼ Page Ad in Print Journal
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Your company’s linked logo in the online edition on the Focus Issue page, plus every article abstract in this issue for 24 months
Scope of the Special Issue
Pulses are the dry edible seeds of plants in the legume family and include field pea, bean, chickpea, and lentil. Pulses have been nourishing people around the world for thousands of years and are an environmentally sustainable source of protein that is high in lysine and fiber, low in fat, and contains significant levels of micronutrients and bioactives. Consumption of pulses is associated with health benefits including blood sugar control, cholesterol lowering, and satiety.
The International Year of Pulses is an opportunity to increase consumer awareness, demand, and utilization of pulses in a variety of innovative formats. Research related to pulse chemistry, processing technologies, and understanding the impacts of composition and processing on functionality is integral to the development of new value-added applications for pulses.
Submitted Papers |
Composition, Nutritional Value and Health Benefits of Pulses
Dr. Clifford Hall |
Evaluation of Cooking Time in Pulses: A Review
Dr. Jenny Wood |
Recent Advances in the Determination of the Quality of
Dietary Proteins: Implications for Pulses
Dr. Jim House |
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Effect of processing on black beans (Phaseolus vulgaris L.) flours properties: Physicochemical and pasting properties correlation
Daniel Guajardo-Flores |
Impact of chickpea- and raw plantain-based gluten-free snacks on weight gain, serum lipid profile and insulin resistance of rats fed a high fructose diet
Pamela C. Flores-Silva |
Characterization of structure, physicochemical properties and in vitro starch digestibility of yellow pea flour modified with different organic acids
Qiang Liu |
Defining the Overall Quality of Cowpea-Enriched Rice-Based Breakfast Cereals
Stefania Iametti |
Effect of cultivar and environment on the physicochemical and functional properties of pea protein isolates
Michael Nickerson |
Antihypertensive effect of protein hydrolysate from Azufrado beans in spontaneously hypertensive rats
S. Medina-Godoy |
Topography of the cotyledon surfaces and adjoining seed coat of chickpea (Cicer arietinum L.) genotypes differing in milling performance
Jennifer Wood |
Development Of Low Glycemic Index (Gi) Foods By Incorperating Pulse Ingredients Into Cereal-Based Products: Use Of In Vitro Screening And In Vivo Methodologies
Natsuki Fujiwara |
The Carbohydrate Profile of a Dry Bean (Phaseolus vulgaris L.) Panel Encompassing Broad Genetic Variability for Cooking Time
Karen Cichy |
Technological and nutritional quality of extruded products elaborated with polished rice and whole red bean flours
Ludmilla C. Oliveira |
Effect of Processing on Antinutrient Compounds in Pulses
Dr. Carol Ann Patterson |
Effects of Cultivar, Growing Location and Year on Physico-chemical and Cooking Characteristics of Dry Beans (Phaseolus vulgaris)
Ning Wang |
Flavor aspects of pulse ingredients
Peter de Kok |
Macromolecular and micronutrient profiles of sprouted chickpeas to be used for integrating cereal-based food
Maria A. Pagani |
Ad Specifications
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Logo Specifications
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Reserve Your Space and Send Insertion Orders to:
Debra Maines
debra_maines@afassanoco.com
