As the global demand for sustainable and nutrient-rich crops grows, pseudocereals are emerging as a valuable alternative to traditional cereals. This book brings together recent scientific advances and practical insights on the chemistry, nutritional quality, processing technologies, and industrial applications of pseudocereals such as quinoa, amaranthus, buckwheat, and chia.
It explores their unique nutritional and bioactive components, innovative milling and extraction methods, and their potential to support food security, health, and sustainable development. The chapters provide a detailed examination of their techno-functional properties, utilization in food and non-food industries, and growing relevance in functional food markets.
The book also addresses consumer acceptance, market strategies, and safety considerations, offering a balanced perspective that connects traditional knowledge with modern food science. It serves as a comprehensive reference for researchers, food technologists, nutritionists, and industry professionals looking to harness the potential of pseudocereals in product development and industrial applications.
Features
? Examines the chemistry and nutritional composition of key pseudocereals
? Explores techno-functional properties of dietary fibers and their role in food innovation
? Covers emerging milling techniques and valorization of pseudocereal by-products
? Discusses bioactive compound extraction, health benefits, and functional food applications
? Reviews starch and protein extraction methods, functional roles, and industrial uses
? Addresses anti-nutritional factors and safety strategies for improved utilization
Ideal for researchers, food technologists, nutritionists, and industry professionals, this book offers a clear and comprehensive resource on the science and applications of pseudocereals. It is equally valuable for students and early-career scientists seeking to deepen their understanding of novel crops, innovative processing methods, and their role in developing sustainable, functional food systems.
