Pseudocereals
Chemistry and Technology
Herausgeber: Haros, Claudia Monika; Schoenlechner, Regine
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Pseudocereals are well recognised for their high nutritional value, but compared to the true cereals, pseudocereals are currently underutilised. As the global demand for food grows, production and research of these crops has intensified. Pseudocereals: Chemistry and Technology examines three pseudocereal grains; amaranth, buckwheat and quinoa. Thorough information is given on the origin of pseudocereals, their botanical characteristics, production and utilization, structure and chemical composition with special attention to carbohydrates, fibres, bioactive compounds, proteins and lipids of ker...
Pseudocereals are well recognised for their high nutritional value, but compared to the true cereals, pseudocereals are currently underutilised. As the global demand for food grows, production and research of these crops has intensified. Pseudocereals: Chemistry and Technology examines three pseudocereal grains; amaranth, buckwheat and quinoa. Thorough information is given on the origin of pseudocereals, their botanical characteristics, production and utilization, structure and chemical composition with special attention to carbohydrates, fibres, bioactive compounds, proteins and lipids of kernels. Food processing aspects cover dry and wet milling: processes, various food products and applications, as well as gluten free products. To complete this detailed review, nutritional and health implications of pseudocereal intake is finally addressed. This book will provide the food science community, food manufacturers, agronomists, nutritionists, students and academics, with a detailed overview and summary of the latest research findings on pseudocereals.
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