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Pseudocereals: Chemistry and Technology [Kõva köide]

Edited by (Institute of Agrochemistry and Food Technology (IATA), Valencia, Spain), Edited by (Institute of Food Technology, University of Natural Resources and Life Sciences, Vienna, Austria)
  • Formaat: Hardback, 256 pages, kõrgus x laius x paksus: 244x170x20 mm, kaal: 567 g
  • Ilmumisaeg: 03-Feb-2017
  • Kirjastus: Wiley-Blackwell
  • ISBN-10: 1118938283
  • ISBN-13: 9781118938287
Teised raamatud teemal:
Pseudocereals: Chemistry and TechnologySuurem pilt
  • Formaat: Hardback, 256 pages, kõrgus x laius x paksus: 244x170x20 mm, kaal: 567 g
  • Ilmumisaeg: 03-Feb-2017
  • Kirjastus: Wiley-Blackwell
  • ISBN-10: 1118938283
  • ISBN-13: 9781118938287
Teised raamatud teemal:
Püsilink: https://www.kriso.ee/db/9781118938287.html
Märksõnad:
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 xi
Preface xiii
1 Origin, Production and Utilization of Pseudocereals 1(27)
Amanda Di Fabio
Gloria Parraga
1.1 Quinoa-Chenopodium quinoa Willd (Amaranthaceae)
1(10)
1.1.1 Introduction
1(1)
1.1.2 Origin and History
1(2)
1.1.3 Botanical Characteristics/Species/Varieties
3(2)
1.1.3.1 Species/ Varieties
3(1)
1.1.3.2 Botanical Description
3(2)
1.1.4 Cultivation
5(5)
1.1.4.1 Growth and Development
5(1)
1.1.4.2 Climatic Requirements
6(1)
1.1.4.3 Soil and Crop Management
6(2)
1.1.4.4 Diseases
8(2)
1.1.5 World Production of Quinoa
10(1)
1.2 Amaranth-Amaranthus hypochondriacus L., Amaranthus cruentus L., and Amaranthus caudatus L. (Amaranthaceae)
11(6)
1.2.1 Introduction
11(1)
1.2.2 Origin and History
11(1)
1.2.3 Botanical Characteristics/Species/Varieties
12(1)
1.2.4 Cultivation
13(4)
1.2.4.1 Growth and Development
13(2)
1.2.4.2 Climatic Requirements
15(1)
1.2.4.3 Soil and Crop Management
16(1)
1.2.4.4 Diseases
17(1)
1.2.5 World Production of Amaranth
17(1)
1.3 Buckwheat-Fagopyrum esculentum Moench
17(7)
1.3.1 Introduction
17(1)
1.3.2 Origin and History
18(1)
1.3.3 Botanical Characteristics/Species/Varieties
18(1)
1.3.4 Pseudocereal Culture
19(4)
1.3.4.1 Growth and Development
19(1)
1.3.4.2 Climatic Requirements
19(1)
1.3.4.3 Soil and Crop Management
19(4)
1.3.4.4 Diseases and Pests
23(1)
1.3.5 World Production of Buckwheat
23(1)
Acknowledgements
24(1)
References
24(4)
2 Structure and Composition of Kernels 28(21)
Maria Reguera
Claudia Monika Haros
2.1 Introduction
28(1)
2.2 Gross Structural Features
28(2)
2.3 Physical Properties
30(3)
2.4 Kernel Structures
33(4)
2.5 Chemical Composition of Kernels
37(6)
2.5.1 Proteins
37(1)
2.5.2 Carbohydrates
38(1)
2.5.3 Lipids
39(1)
2.5.4 Minerals
39(1)
2.5.5 Vitamins
40(1)
2.5.6 Bioactive Compounds
40(1)
2.5.7 Antinutritional Factors
41(12)
2.5.7.1 Saponins
41(1)
2.5.7.2 Phytic Acid
42(1)
2.5.7.3 Protease Inhibitors
42(1)
2.5.7.4 Oxalates
43(1)
2.6 Conclusions
43(1)
Acknowledgements
43(1)
References
43(6)
3 Carbohydrates of Kernels 49(22)
Ritva Repo-Carrasco-Valencia
Jenny Valdez Arana
3.1 Introduction
49(1)
3.2 Simple Carbohydrates and Oligosaccharides in Quinoa, Kaniwa, Amaranth and Buckwheat
50(3)
3.3 Complex Carbohydrates/Starch/Nonstarch Polysaccharides
53(11)
3.3.1 Quinoa and Kaiiiwa
53(6)
3.3.2 Amaranth
59(3)
3.3.3 Buckwheat
62(2)
3.4 Conclusion
64(1)
References
65(6)
4 Dietary Fibre and Bioactive Compounds of Kernels 71(23)
Ritva Repo-Carrasco-Valencia
4.1 Introduction
71(1)
4.2 Dietary Fibre
71(6)
4.2.1 Dietary Fibre in Andean Grains
72(4)
4.2.2 Dietary Fibre in Buckwheat
76(1)
4.3 Bioactive Compounds
77(10)
4.3.1 Bioactive Compounds in Amaranth
77(2)
4.3.2 Bioactive Compounds in Quinoa and Kaniwa
79(5)
4.3.3 Bioactive Compounds in Buckwheat
84(3)
4.4 Conclusions 86
References
87(7)
5 Proteins and Amino Acids of Kernels 94(25)
Stefano D'Amico
Regine Schoenlechner
Sandor Tomoskoszi
Bernadett Lango
5.1 Introduction
94(1)
5.2 Amaranth
94(6)
5.2.1 Storage Proteins
94(2)
5.2.2 Amino Acids
96(1)
5.2.3 Nutritional Quality
97(1)
5.2.4 Allergy and Coeliac Disease
98(1)
5.2.5 Functional Properties of Proteins
99(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.