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.
1. Quinoa - p. iv 2. Cover - p. iv 3. Title page - p. iv 4. Copyright - p. iv 5. Contents - p. iv 6. About the author - p. xiii 7. Preface - p. xiii 8. 1 Development of quinoa grain as a sustainable crop - p. 1 9. 2 Structure and nutrient composition of quinoa grain - p. 17 10. 3 Quinoa grain milling - p. 39 11. 4 Quinoa starch - p. 69 12. 5 Quinoa dietary fiber and nonstarch polysaccharides - p. 93 13. 6 Quinoa protein - p. 117 14. 7 Quinoa lipids - p. 151 15. 8 Polyphenols, saponins, and other bioactive components of quinoa - p. 169 16. 9 Health and nutritional effects of quinoa - p. 219 17. 10 Domestic cooking and sensory properties of quinoa - p. 267 18. 11 Thermal, nonthermal, and biotechnological processing of quinoa - p. 279 19. 12 Quinoa-based food product development - p. 317 20. 13 Food and nonfood applications of quinoa fractionated products - p. 377 21. Index - p. 421
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.
1. Quinoa - p. iv 2. Cover - p. iv 3. Title page - p. iv 4. Copyright - p. iv 5. Contents - p. iv 6. About the author - p. xiii 7. Preface - p. xiii 8. 1 Development of quinoa grain as a sustainable crop - p. 1 9. 2 Structure and nutrient composition of quinoa grain - p. 17 10. 3 Quinoa grain milling - p. 39 11. 4 Quinoa starch - p. 69 12. 5 Quinoa dietary fiber and nonstarch polysaccharides - p. 93 13. 6 Quinoa protein - p. 117 14. 7 Quinoa lipids - p. 151 15. 8 Polyphenols, saponins, and other bioactive components of quinoa - p. 169 16. 9 Health and nutritional effects of quinoa - p. 219 17. 10 Domestic cooking and sensory properties of quinoa - p. 267 18. 11 Thermal, nonthermal, and biotechnological processing of quinoa - p. 279 19. 12 Quinoa-based food product development - p. 317 20. 13 Food and nonfood applications of quinoa fractionated products - p. 377 21. Index - p. 421
