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E-raamat: Pseudocereals - Chemistry and Technology: Chemistry and Technology [Wiley Online]

Edited by Claudia Monika Haros (Institute of Agrochemistry and Food Technology (IATA), Valencia, Spain), Edited by Regine Schoenlechner (Institute of Food Technology, University of Natural Resources and Life Sciences, Vienna, Austria)

Formaat: 256 pages
Ilmumisaeg: 03-Feb-2017
Kirjastus: Wiley-Blackwell
ISBN-10: 1118938259
ISBN-13: 9781118938256

Teised raamatud teemal:

Cereal crops

Wiley Online
Hind: 211,46 €*
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Formaat: 256 pages
Ilmumisaeg: 03-Feb-2017
Kirjastus: Wiley-Blackwell
ISBN-10: 1118938259
ISBN-13: 9781118938256

Teised raamatud teemal:

Cereal crops

Rohkem infot Wiley Online kohta

Raamatu kodulehekülg: https://onlinelibrary.wiley.com/doi/book/10.1002/9781118938256

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. 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). 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 Amaranthus caudatus or kaniwa which is Chenopodium pallidicaule. Sometimes other grains are included in the pseudocereal group like chia (Salvia hispanica L), an oleaginous seed. 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.

List of Contributors

Preface

xiii

1 Origin, Production and Utilization of Pseudocereals

(27)

Amanda Di Fabio

Gloria Parraga

1.1 Quinoa-Chenopodium quinoa Willd (Amaranthaceae)

(10)

1.1.1 Introduction

(1)

1.1.2 Origin and History

(2)

1.1.3 Botanical Characteristics/Species/Varieties

(2)

1.1.3.1 Species/ Varieties

(1)

1.1.3.2 Botanical Description

(2)

1.1.4 Cultivation

(5)

1.1.4.1 Growth and Development

(1)

1.1.4.2 Climatic Requirements

(1)

1.1.4.3 Soil and Crop Management

(2)

1.1.4.4 Diseases

(2)

1.1.5 World Production of Quinoa

(1)

1.2 Amaranth-Amaranthus hypochondriacus L., Amaranthus cruentus L., and Amaranthus caudatus L. (Amaranthaceae)

(6)

1.2.1 Introduction

(1)

1.2.2 Origin and History

(1)

1.2.3 Botanical Characteristics/Species/Varieties

(1)

1.2.4 Cultivation

(4)

1.2.4.1 Growth and Development

(2)

1.2.4.2 Climatic Requirements

(1)

1.2.4.3 Soil and Crop Management

(1)

1.2.4.4 Diseases

(1)

1.2.5 World Production of Amaranth

(1)

1.3 Buckwheat-Fagopyrum esculentum Moench

(7)

1.3.1 Introduction

(1)

1.3.2 Origin and History

(1)

1.3.3 Botanical Characteristics/Species/Varieties

(1)

1.3.4 Pseudocereal Culture

(4)

1.3.4.1 Growth and Development

(1)

1.3.4.2 Climatic Requirements

(1)

1.3.4.3 Soil and Crop Management

(4)

1.3.4.4 Diseases and Pests

(1)

1.3.5 World Production of Buckwheat

(1)

Acknowledgements

(1)

References

(4)

2 Structure and Composition of Kernels

(21)

Maria Reguera

Claudia Monika Haros

2.1 Introduction

(1)

2.2 Gross Structural Features

(2)

2.3 Physical Properties

(3)

2.4 Kernel Structures

(4)

2.5 Chemical Composition of Kernels

(6)

2.5.1 Proteins

(1)

2.5.2 Carbohydrates

(1)

2.5.3 Lipids

(1)

2.5.4 Minerals

(1)

2.5.5 Vitamins

(1)

2.5.6 Bioactive Compounds

(1)

2.5.7 Antinutritional Factors

(12)

2.5.7.1 Saponins

(1)

2.5.7.2 Phytic Acid

(1)

2.5.7.3 Protease Inhibitors

(1)

2.5.7.4 Oxalates

(1)

2.6 Conclusions

(1)

Acknowledgements

(1)

References

(6)

3 Carbohydrates of Kernels

(22)

Ritva Repo-Carrasco-Valencia

Jenny Valdez Arana

3.1 Introduction

(1)

3.2 Simple Carbohydrates and Oligosaccharides in Quinoa, Kaniwa, Amaranth and Buckwheat

(3)

3.3 Complex Carbohydrates/Starch/Nonstarch Polysaccharides

(11)

3.3.1 Quinoa and Kaiiiwa

(6)

3.3.2 Amaranth

(3)

3.3.3 Buckwheat

(2)

3.4 Conclusion

(1)

References

(6)

4 Dietary Fibre and Bioactive Compounds of Kernels

(23)

Ritva Repo-Carrasco-Valencia

4.1 Introduction

(1)

4.2 Dietary Fibre

(6)

4.2.1 Dietary Fibre in Andean Grains

(4)

4.2.2 Dietary Fibre in Buckwheat

(1)

4.3 Bioactive Compounds

(10)

4.3.1 Bioactive Compounds in Amaranth

(2)

4.3.2 Bioactive Compounds in Quinoa and Kaniwa

(5)

4.3.3 Bioactive Compounds in Buckwheat

(3)

4.4 Conclusions 86

References

(7)

5 Proteins and Amino Acids of Kernels

(25)

Stefano D'Amico

Regine Schoenlechner

Sandor Tomoskoszi

Bernadett Lango

5.1 Introduction

(1)

5.2 Amaranth

(6)

5.2.1 Storage Proteins

(2)

5.2.2 Amino Acids

(1)

5.2.3 Nutritional Quality

(1)

5.2.4 Allergy and Coeliac Disease

(1)

5.2.5 Functional Properties of Proteins

(1)

5.2.6 Enzyme Inhibitors

100

(1)

5.3 Quinoa

100

(6)

5.3.1 Storage Proteins

100

(3)

5.3.2 Amino Acids

103

(1)

5.3.3 Nutritional Quality

103

(2)

5.3.4 Allergy and Coeliac Disease

105

(1)

5.3.5 Functional Properties of Proteins

106

(1)

5.4 Buckwheat

106

(4)

5.4.1 Protein Content

106

(1)

5.4.2 Amino Acid Composition

106

(2)

5.4.3 Protein Composition

108

(1)

5.4.4 Allergy

109

(1)

5.5 Conclusion

110

(1)

References

110

(9)

6 Lipids of Kernels

119

(21)

Silvia Valencia-Chamorro

Pedro Maldonado-Alvarado

Cristina Sotomayor-Grijalva

6.1 Introduction

119

(1)

6.2 Oil Content

119

(4)

6.2.1 Oil Content of Quinoa, Amaranth and Buckwheat

120

(1)

6.2.2 Lipid Analysis

121

(1)

6.2.3 Factors Influencing Oil Content of Quinoa, Amaranth and Buckwheat

121

(2)

6.3 Fatty Acid Composition

123

(4)

6.3.1 Fatty Acid Composition of Quinoa, Amaranth and Buckwheat

123

(2)

6.3.2 Saturated Fatty Acids

125

(1)

6.3.3 Unsaturated Fatty Acids

125

(1)

6.3.4 Properties of Fatty Acids

126

(1)

6.4 Lipid Class Composition

127

(2)

6.4.1 Neutral Lipids (Glycerides) in Quinoa, Amaranth and Buckwheat

127

(1)

6.4.2 Polar Lipids (Phospholipids) in Quinoa, Amaranth and Buckwheat

128

(1)

6.5 Distribution of Lipids in the Kernels

129

(3)

6.5.1 Distribution of Fatty Acids (Bran and Hull, Germ, Endosperm)

131

(1)

6.5.2 Distribution of Lipid Class (Bran and Hull, Germ, Endosperm)

131

(1)

6.6 Other Relevant Compounds in Pseudocereal Oils

132

(1)

6.6.1 Tocopherols

132

(1)

6.6.2 Squalene

133

(1)

6.7 Conclusions

133

(1)

References

134

(6)

7 Pseudocereal Dry and Wet Milling: Processes, Products and Applications

140

(23)

Claudia Monika Haros

Malgorzata Wronkowska

7.1 Introduction

140

(1)

7.2 Separation of Kernel Components

141

(12)

7.2.1 Dry Milling

142

(3)

7.2.2 Wet Milling

145

(21)

7.2.2.1 General Description of the Industrial Wet Milling Process

146

(3)

7.2.2.2 Amaranth

149

(1)

7.2.2.3 Quinoa

150

(3)

7.2.2.4 Buckwheat

153

(1)

7.3 Industrial Applications and General Food Uses

153

(4)

7.4 Conclusion

157

(1)

Acknowledgements

157

(1)

References

157

(6)

8 Food Uses of Whole Pseudocereals

163

(30)

Claudia Monika Haros

Juan Mario Sanz-Penella

8.1 Introduction

163

(3)

8.2 Bakery Products

166

(12)

8.2.1 Bread

166

(9)

8.2.2 Biscuits, Cookies and Cakes

175

(2)

8.2.3 Others

177

(1)

8.3 Snacks and Breakfast Cereals

178

(1)

8.4 Beverages/Drinks

179

(1)

8.5 The Most Popular Traditional Foods

180

(1)

8.6 Pasta Products

181

(1)

8.7 Infant Food

182

(1)

8.8 Others

183

(1)

8.9 Conclusion

183

(1)

Acknowledgments

183

(1)

References

184

(9)

9 Pseudocereals in Gluten-Free Products

193

(24)

Regine Schoenlechner

9.1 Introduction

193

(2)

9.1.1 Gluten-Related Disorders-Coeliac Disease and Gluten Sensitivity

194

(1)

9.2 The Gluten-Free Diet and General Aspects of Gluten-Free Processing

195

(3)

9.2.1 Definition of 'Gluten Free'

195

(1)

9.2.2 Gluten-Free Processing-General Aspects

196

(2)

9.3 Potential of Pseudocereals for Gluten-Free Processing

198

(1)

9.4 Gluten-Free Bread Baking with Pseudocereals

199

(4)

9.5 Use of Pseudocereals in Pasta

203

(3)

9.6 Other Products

206

(3)

9.6.1 Cookies and Biscuits

206

(1)

9.6.2 Snack Products-Granolas and Breakfast Cereals

207

(1)

9.6.3 Beverages and Beer

208

(1)

9.7 Market Today

209

(1)

9.8 Conclusion

210

(1)

References

211

(6)

10 Nutritional and Health Implications of Pseudocereal Intake

217

(16)

Juan Antonio Gimenez-Bastida

Swaantje Hamdi

Jose Moises Laparra Llopi

10.1 Introduction

217

(1)

10.2 Pseudocereals in Allergy and Coeliac Disease

218

(2)

10.3 Prebiotic Effect of Pseudocereals

220

(1)

10.4 Potential of Pseudocereals in Type-2 Diabetes: Glycaemic Index (GI)

221

(1)

10.5 Micronutrient Availability

222

(1)

10.6 Hypocholesterolemic Properties

223

(1)

10.7 Antioxidant Activity of Pseudocereals

224

(1)

10.8 Potential of Pseudocereals against Cancer

224

(2)

10.9 Conclusions

226

(1)

References

226

(7)

Index

233

Claudia Monika Haros, Institute of Agrochemistry and Food Technology (IATA), Spanish Council for Scientific Research (CSIC), Valencia, Spain.

Regine Schoenlechner, University of Natural Resources and Life Sciences, Department of Food Science and Technology, Vienna, Austria.

Püsilink: https://www.kriso.ee/db/9781118938256_pe.html

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