Quinoa: Chemistry and Technology - Brossura

Zhu

Brossura

ISBN 10: 0323999093 ISBN 13: 9780323999090

Casa editrice: Academic Press, 2022

Riassunto

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.

Su questo libro

Informazioni sull?autore

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.

Dalla quarta di copertina

The increasing demand for plant-based, gluten-free foods that are nutritious, healthy, sustainable, and affordable has made the cultivation of quinoa (Chenopodium quinoa) spread to over 70 different countries. Considered to be a “supergrain, this important plant food offers many nutrients such as essential amino acids, dietary fibers, polyphenols, trace elements, and vitamins.

Quinoa: Chemistry and Technology provides an overview of quinoa grain and its components. It covers a wide range of properties, technology, and processing of quinoa grains, like describing the development of quinoa grain in different parts of the world for food production; its structure, molecular and chemical composition, besides its physicochemical and milling properties, processing and fractionation, and food product developments.

This book is a practical resource designed to support the high exploitation of quinoa in different sectors, including researchers, food industries, and consumers.

Dettagli dell'edizione

• Editore: Academic Press
• Data di pubblicazione: 2022
• Lingua: Inglese
• ISBN 10: 0323999093
• ISBN 13: 9780323999090
• Rilegatura: Copertina flessibile
• Numero edizione: 1
• Numero di pagine: 442
• Contatto del produttore: non disponibile
• Persona responsabile: non disponibile