Quinoa

The increasing demand for plant-based, gluten-free foods that are nutritious, healthy, sustainable and affordable have made the cultivation of quinoa (Chenopodium quinoa) spread to over 70 different countries due to its attractive nutritional properties and also for food security. Considered to be a "super grain" for the industries, consumers and research community, 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 the chemistry, processing and technology 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, milling properties, processing 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. Thoroughly explores the chemistry, processing and technology of quinoa grain 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