Pseudocereals
Chemistry and Technology
1. Auflage Februar 2017
256 Seiten, Hardcover
Wiley & Sons Ltd
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.
Chapter 2: Structure and composition of kernels
Chapter 3: Carbohydrates of kernels
Chapter 4: Dietary Fiber and Bioactive Compounds of Kernels
Chapter 5: Proteins and amino acids of kernels
Chapter 6: Lipids of kernels
Chapter 7: Pseudocereal dry and wet milling: processes, products and applications
Chapter 8: Food uses of whole pseudocereals
Chapter 9: Pseudocereals in gluten-free products
Chapter 10. Nutritional and health implications of pseudocereal intake
Regine Schoenlechner, University of Natural Resources and Life Sciences, Department of Food Science and Technology, Vienna, Austria.