Interplay of Variety and Processing on the Performance of Pulse Ingredients in Food Systems- On-Demand Webinar with the Carbohydrate Division
Interplay of Variety and Processing on the Performance of Pulse Ingredients in Food Systems- On-Demand Webinar with the Carbohydrate Division
On-Demand Web Events
Credits:
1.00 CH

Pulses, including pea, lentil, faba bean, chickpea, and dry bean, have attracted considerable attention in the agri-food sector due to their distinct techno-functional attributes. This webcast will extensively present cutting-edge research on how varieties and processing conditions interplay to determine the functional and nutritional properties of pulse ingredients in different food systems. The covered comprehensive and advanced knowledge will be meaningful for the agri-food space to create and utilize pulse ingredients for developing high-quality and nutritious food products.

  • List Price: Free
Meeting Details :

Join the Carbohydrate Division and speaker Dr. Yongfeng Ai from University of Saskatchewan, Canada to:

• Acquire general knowledge of pulses and their processing and applications in the food space

• Gain a good understanding of how different pulse varieties will influence the functional properties and nutritional quality of pulse ingredients

• Learn advanced knowledge on the utilization of different processing methods to improve the functional and nutritional properties of pulse ingredients

• Acquire new information about the behaviors of pulse ingredients under high-temperature processing of 95-140°C

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