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.
- Wet fractionation of lentil and faba bean for protein ingredient production: Effect of processing factors on ingredient quality and functionality
- Stability and bioavailability of curcumin in mixed sodium caseinate and pea protein isolate nanoemulsions
- Yogurt fortification with chickpea (Cicer arietinum) flour: Physicochemical and sensory effects
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 fourth presentation is Cropping location and year effect protein content and amino acid score of different lentil varieties, Matthew G. Nosworthy, Jason Neufeld, Tom Warkentin and James D. House.
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.
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
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
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?
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.