Pseudocereals

Zusammenfassung 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.

Autorentext
Claudia Monika Haros, Institute of Agrochemistry and Food Technology (IATA), Spanish Council for Scientific Research (CSIC), Valencia, Spain. Regine Schoenlechner, University of Natural Resources and Life Sciences, Department of Food Science and Technology, Vienna, Austria.

Klappentext
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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