Quinoa

Chemistry and Technology

Fan Zhu

• Publisher: Academic Press
• Year: 2022
• Print ISBN:
  9780323999090
• eBook ISBN:
  9780323985369
• Topic: Technology & Engineering
• Subtopic: Food Science
• Index: Technology & Engineering

Quinoa: Chemistry and Technology provides an overview of the chemistry, processing, and technology of quinoa grain and its components, covering the development of quinoa grain in different parts of the world for food production, including its structure, molecular and chemical composition, milling properties, processing characteristics, and food products. Increasing demand for plant-based, gluten-free foods that are nutritious, healthy, sustainable, and affordable has caused quinoa cultivation to expand to over 70 countries due to its attractive nutritional and food security properties. This practical resource is designed to support the development of quinoa in different sectors, such as the food industry. - Thoroughly answers the question of why quinoa grain is so unique and special - Provides background information on chemical and technological properties of the quinoa grain for food productions, formulations and nutritional applications - Presents information in a very systematic and comprehensive form, useful to those actively working in quinoa development for food applications

Table of contents

• Quinoa
• Cover
• Title page
• Copyright
• Contents
• About the author
• Preface
• 1 Development of quinoa grain as a sustainable crop
• 2 Structure and nutrient composition of quinoa grain
• 3 Quinoa grain milling
• 4 Quinoa starch
• 5 Quinoa dietary fiber and nonstarch polysaccharides
• 6 Quinoa protein
• 7 Quinoa lipids
• 8 Polyphenols, saponins, and other bioactive components of quinoa
• 9 Health and nutritional effects of quinoa
• 10 Domestic cooking and sensory properties of quinoa
• 11 Thermal, nonthermal, and biotechnological processing of quinoa
• 12 Quinoa-based food product development
• 13 Food and nonfood applications of quinoa fractionated products
• Index