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.
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Table of Contents
1. Development of quinoa grain as a sustainable crop2. Structure and composition of quinoa grain
3. Quinoa milling property
4. Quinoa starch
5. Quinoa non-starch polysaccharides and dietary fibre
6. Quinoa proteins
8. Micronutrients, polyphenols and other phytochemicals in quinoa grain
9. Health and nutritional effects of quinoa
10. Cooking and sensory quality of quinoa
11. 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
