Quinoa

Chemistry and Technology

AvFan Zhu

Häftad, Engelska, 2022

1 440 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

Utforska kategorier

Tillverkningsteknik inom Naturvetenskap och teknik

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.

Innehållsförteckning

1. Development of quinoa grain as a sustainable crop2. Structure and composition of quinoa grain3. Quinoa milling property4. Quinoa starch5. Quinoa non-starch polysaccharides and dietary fibre6. Quinoa proteins8. Micronutrients, polyphenols and other phytochemicals in quinoa grain9. Health and nutritional effects of quinoa10. Cooking and sensory quality of quinoa11. Quinoa processing (focusing on non-thermal processing)12. Quinoa food product developments (focusing on gluten free)13. Quinoa food product developments (focusing on gluten containing)14. Food, nutraceutical and other applications of quinoa fractionation products