Pseudocereals. Chemistry And Technology

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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

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

At the same time, research in all relevant fields has intensified

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

One of the aims of the book is to clear up some of the confusion over what is included in the group of pseudocereals

Sometimes other grains are included in the pseudocereal group like chia Salvia hispanica L , an oleaginous seed

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.

Worldwide, the demand for amaranth and quinoa has risen immensely, as seen in rising prices for amaranth and quinoa

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