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Fan Zhu - Quinoa, Häftad

Häftad, Engelska, 2022

Quinoa

Chemistry and Technology

Av Fan Zhu

1473 kr

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Beskrivning
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
Produktinformation
  • Utgivningsdatum: 2022-11-16
  • Mått: 152 x 229 x 28 mm
  • Vikt: 610 g
  • Format: Häftad
  • Språk: Engelska
  • Antal sidor: 442
  • Förlag: Elsevier Science
  • ISBN: 9780323999090
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Mer om författaren

Dr. Fan Zhu is a senior lecturer of Food Science at The University of Auckland, New Zealand. He holds a PhD in Food Chemistry from The University of Hong Kong. Zhu was a post-doctoral fellow at University of Arkansas, USA and University of Guelph, Canada. He has had the responsibility of teaching a range of food science courses related to Food Chemistry, Food Analysis, Food Grains, and Food Processing. Zhu is author or co-author of 180 refereed journal articles. He has been doing research on the areas of food carbohydrate chemistry, grain science, antioxidants and functional foods, and water relations of foods, and the author has worked extensively on quinoa grain.

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