To purchase this product, please visit https://www.wiley.com/en-gw/9781118938287

Pseudocereals: Chemistry and Technology Claudia Monika Haros (Editor), Regine Schoenlechner (Editor)

E-Book 978-1-118-93827-0 January 2017 £121.99

Hardcover 978-1-118-93828-7 February 2017 £135.25

O-Book 978-1-118-93825-6 January 2017 Available on Wiley Online Library

DESCRIPTION

The aim of this book is to update knowledge and summarise recent research on , particularly regarding their botanical characteristics, composition, structure, use, production, technology and impact on human health. In the last few years, pseudocereals – in particular and – 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 or kaniwa which is pallidicaule. Sometimes other are included in the group like chia ( L), an oleaginous . 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.

To purchase this product, please visit https://www.wiley.com/en-gw/9781118938287