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Informationen zum Autor 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. Klappentext Pseudocereals are well recognised for their high nutritional value, but compared to the true cereals, pseudocereals are currently underutilised. As the global demand for food grows, production and research of these crops has intensified. Pseudocereals: Chemistry and Technology examines three pseudocereal grains; amaranth, buckwheat and quinoa. Thorough information is given on the origin of pseudocereals, their botanical characteristics, production and utilization, structure and chemical composition with special attention to carbohydrates, fibres, bioactive compounds, proteins and lipids of kernels. Food processing aspects cover dry and wet milling: processes, various food products and applications, as well as gluten free products. To complete this detailed review, nutritional and health implications of pseudocereal intake is finally addressed. This book will provide the food science community, food manufacturers, agronomists, nutritionists, students and academics, with a detailed overview and summary of the latest research findings on pseudocereals. Zusammenfassung 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. Inhaltsverzeichnis List of Contributors xi Preface xiii 1 Origin, Production and Utilization of Pseudocereals 1 Amanda Di Fabio and Gloria Parraga 1.1 Quinoa - Chenopodium quinoa Willd (Amaranthaceae) 1 1.1.1 Introduction 1 1.1.2 Origin and History 1 1.1.3 Botanical Characteristics / Species / Varieties 3 1.1.3.1 Species / Varieties 3 1.1.3.2 Botanical Description 3 1.1.4 Cultivation 5 1.1.4.1 Growth and Development 5 1.1.4.2 Climatic Requirements 6 1.1.4.3 Soil and Crop Management 6 1.1.4.4 Diseases 8 1.1.5 World Production of Quinoa 10 1.2 Amaranth - Amaranthus hypochondriacus L., Amaranthus cruentus L., and Amaranthus caudatus L. (Amaranthaceae) 11 1.2.1 Introduction 11 1.2.2 Origin and History 11 1.2.3 Botanical Characteristics / Species / Varieties 12 1.2.4 Cultivation 13 1.2.4.1 Growth and Development 13 1.2.4.2 Climatic Requirements 15 1.2.4.3 Soil and Crop Management 16 1.2.4.4 Diseases 17 1.2.5 World Production of Amaranth 17 1.3 Buckwheat - Fagopyrum esculentum Moench 17 1.3.1 Introduction 17 1.3.2 Origin and History 18 1.3.3 Botanical Characteristics / Species / Varieties 18 1.3.4 Pseudocereal Culture 19 1.3.4.1 Growth and Development 19 1.3.4.2 Climatic Requirements 19 1.3.4.3 Soil and Crop Management 19 1.3.4.4 Diseases and Pests 23 1.3.5 World Production of Buckwheat 23 Acknowledgements 24 References 24 2 Structure and Composition of Kernels 28 María Reguera and Claudia Monika Haros 2.1 Introduction 28 2.2 Gross Structural Features 28 2.3 Physical Properties 30 2.4 Kernel Structures 33 2.5 Chemical Composition of Kernels 37 2.5.1 Proteins 37 2.5...
