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Pseudocereals - Chemistry and Technology (Hardcover)
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Pseudocereals - Chemistry and Technology (Hardcover)
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The aim of this book is to update knowledge and summarise recent
research on pseudocereals, particularly regarding their botanical
characteristics, composition, structure, use, production,
technology and impact on human health. In the last few years,
pseudocereals in particular amaranth and quinoa have acquired
increased importance (which is also due to the increased demand for
gluten ]free food). Worldwide, the demand for amaranth and quinoa
has risen immensely, as seen in rising prices for amaranth and
quinoa. At the same time, research in all relevant fields has
intensified. At present there is some confusion surrounding the
term pseudocereals and what it does and does not include, for
example kiwicha which is Amaranthus caudatus or kaniwa which is
Chenopodium pallidicaule. Sometimes other grains are included in
the pseudocereal group like chia (Salvia hispanica L), an
oleaginous seed. One of the aims of the book is to clear up some of
the confusion over what is included in the group of pseudocereals.
The book will include: the origin, production and utilization of
pseudocereals; structure and composition of kernels;
carbohydrates/fibre/bioactive compounds of kernels; proteins and
amino acids of kernels; lipids of kernels; pseudocereal dry and wet
milling: processes, products and applications; food uses of whole
pseudocereals; pseudocereals in gluten free products; and the
nutritional and health implications of pseudocereal intake.
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