Pseudocereals: Chemistry and Technology


Super Savings Item! Save 33% on the Pseudocereals: Chemistry and Technology by Wiley-Blackwell at Gluten Free Flour. Hurry! Limited time offer. Offer valid only while supplies last. 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


Pseudocereals: Chemistry and Technology by Wiley-Blackwell
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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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Additional Information

Manufacturer:
Wiley-Blackwell
Category:
Is Quinoa Gluten Free
EAN:
9781118938287
ISBN:
1118938283
Edition:
1
Publisher:
Wiley-Blackwell
Creator:
Array
Publication Date:
2017-02-06
Binding:
Hardcover
Item Weight:
1.24 pounds
Item Size:
0.8 x 9.6 x 6.7 inches
Package Weight:
1.25 pounds
Package Size:
6.7 x 0.8 x 9.6 inches

 


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