Pulse crops for a sustainable future

Pulses are high-protein, nitrogen-fixing crops that are a part of the legume family. They are a highly nutritious food in diets and improve the environmental sustainability of farming operations.

Download free technical articles and meeting presentations related to pulses.

AOCS provides knowledge sharing for professionals working in pulses through its annual meetings and technical journals. The August 2018 issue of the Journal of the American Oil Chemists' Society was a special issue focused on the sources, quality, processing, modifications and applications of plant and other alternative proteins.



AM18

Meeting Presentations

Over the coming months, pulse-related annual meeting presentations will be posted.

Bookmark this page to gain easy access to these lectures chocked full of valuable insights and technical information. Our third presentation is Nanoparticles prepared from desolvation of pea protein isolates as a potential stabilizer for pickering emulsions, Chi Diem Doan, Supratim Ghosh.


INFORM

Pulses Rising

INFORM, AOCS membership magazine, featured pulse proteins in the April 2018 issue.

Pulse flours, concentrates, isolates, and extracts are being incorporated into a wide range of foods, including breads, pastas, snacks, breakfast cereals, meats, desserts, and beverages. But, while pulses are rich sources of plant-based protein and fiber, there are still some issues that hinder their widespread use.

inform|connect

Pulse related presentation are now available in inform|connect.

AOCS global community designed to exchange information and provide solutions to real-world challenges affecting biobased products and technologies

Methods

Methods

As the pulse industry continues to expand, growers, processers and traders of pulse crops will need internationally accepted methods to consistently process, trade, evaluate and use materials across industries and geographic regions.

Analytically robust and standardized methods to measure attributes of pulses, like protein and fat content, will be important tools to provide producers and consumers with confidence in the quality of pulse products.

Laboratory Proficiency Program

Laboratory Proficiency Program

Make sure your lab's expertise in pulse-related analysis in globally recognized.

Proficiency testing provides a way for chemists or other lab professionals to verify and demonstrate the quality control of their labs. Participants use AOCS or similar methods to analyze samples and compare results.

Quality Reference Materials?

Quality Reference Materials?

Need to train new employees? Calibrate equipment? Test new methods?

Quality reference materials are the answer. Pulse products that have their quality analytically assured can be traded or sold according to their protein and fat content, with the confidence of both producers and consumers.

Dr. James D. House