"Pseudocereals" ed. by Viduranga Y. Waisundara
"Pseudocereals" ed. by Viduranga Y. Waisundara
ITexLi | 2022 | ISBN: 180355181X 9781803551814 1803551801 9781803551807 1803551828 9781803551821 | 156 pages | PDF | 11 MB
ITexLi | 2022 | ISBN: 180355181X 9781803551814 1803551801 9781803551807 1803551828 9781803551821 | 156 pages | PDF | 11 MB
This book provides an overview of pseudocereals, including information on their nutritional value and processing techniques.
Pseudocereals are being hailed as a means of combating food and nutrition insecurity around the world. They are plants that produce fruits or seeds that are used and consumed as grains and thus they have the potential to withstand harsh weather conditions and other issues faced by most crops grown at present. They are nutrient-dense and have several functional properties.
Contents
1. Nutritive Value of Pseudocereals
2. Use of Common Buckwheat in the Production of Baked and Pasta Products
3. Proteins from Pseudocereal Grains
4. Pseudocereals: A Novel Path towards Healthy Eating
5. Rheological Stability, Enzyme Activity, and Incorporation of Pseudocereal Powder as an Alternative Ingredient in Health-Related Food
6. The Importance of Buckwheat as a Pseudocereal: Content and Stability of Its Main Bioactive Components
7. Nutritional Value, Methods for Extraction and Bioactive Compounds of Quinoa
8. Metabolite Profile of Amaranthus tricolor L. and Amaranthus cruentus L. in Adaptation to Drought
9. Review on Pseudo-Cereals of India
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