Quinoa
Chemistry and Technology
- 1st Edition - November 10, 2022
- Imprint: Academic Press
- Author: Fan Zhu
- Language: English
- Paperback ISBN:9 7 8 - 0 - 3 2 3 - 9 9 9 0 9 - 0
- eBook ISBN:9 7 8 - 0 - 3 2 3 - 9 8 5 3 6 - 9
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… Read more
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Request a sales quoteQuinoa: 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.
- Thoroughly answers the question of why quinoa grain is so unique and special
- 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
Food scientists, technologists, manufacturers, processors, and university students with an interest in quinoa grain; All food practitioners and well-informed members of the general public with an interest in quinoa grain in particular and in healthy grain in general
- Cover image
- Title page
- Table of Contents
- Copyright
- About the author
- Preface
- 1. Development of quinoa grain as a sustainable crop
- Abstract
- 1.1 Introduction
- 1.2 Genetic diversity of quinoa
- 1.3 Cultivation of quinoa in different environmental conditions
- 1.4 Collaborations for quinoa development
- 1.5 Development of quinoa in different countries
- 1.6 Organic quinoa
- 1.7 Quinoa greens
- 1.8 Growing quinoa in outer space
- 1.9 Quinoa seed storage
- 1.10 Ecological and socioeconomic concerns of growing quinoa
- 1.11 Conclusions
- References
- 2. Structure and nutrient composition of quinoa grain
- Abstract
- 2.1 Introduction
- 2.2 Quinoa grain structure
- 2.3 Chemical composition of quinoa grain
- 2.4 Interpretation and comparability of the data on proximate composition of quinoa
- 2.5 Proteins and amino acids of quinoa
- 2.6 Lipids of quinoa
- 2.7 Carbohydrates of quinoa
- 2.8 Minerals, organic acids, vitamins, and carotenoids of quinoa
- 2.9 Conclusions
- References
- 3. Quinoa grain milling
- Abstract
- 3.1 Introduction
- 3.2 Quinoa milling processes
- 3.3 Effect of milling on chemical and physicochemical properties of quinoa milling fractions
- 3.4 Conclusions
- References
- 4. Quinoa starch
- Abstract
- 4.1 Introduction
- 4.2 Quinoa starch isolation
- 4.3 Quinoa starch composition
- 4.4 Structure of quinoa starch
- 4.5 Physicochemical and functional characteristics of quinoa starch
- 4.6 Conclusions
- References
- 5. Quinoa dietary fiber and nonstarch polysaccharides
- Abstract
- 5.1 Introduction
- 5.2 Dietary fiber composition of quinoa
- 5.3 Isolation of fiber fractions and polysaccharides of quinoa
- 5.4 Physicochemical properties of dietary fiber of quinoa
- 5.5 Biological properties of fiber polysaccharides and fractions of quinoa
- 5.6 Discussion
- 5.7 Conclusions
- References
- 6. Quinoa protein
- Abstract
- 6.1 Introduction
- 6.2 Composition, fractionation, and structure of quinoa proteins
- 6.3 Quinoa protein isolates
- 6.4 Functional properties of quinoa proteins and peptides
- 6.5 Biological properties of quinoa proteins and peptides
- 6.6 Effect of modifications and processing on physicochemical, functional, and biological properties of quinoa protein and hydrolysates
- 6.7 Conclusions
- References
- 7. Quinoa lipids
- Abstract
- 7.1 Introduction
- 7.2 Extraction of quinoa lipids
- 7.3 Analysis of lipid content and fatty acid composition in quinoa grain
- 7.4 Composition of different types of lipids including neutral and polar lipids in quinoa
- 7.5 Triacylglycerol composition of quinoa lipids
- 7.6 Fatty acid composition of quinoa lipids
- 7.7 Unsaponifiable lipidic fraction of quinoa lipids
- 7.8 Melting properties of quinoa lipids
- 7.9 Effect of processing on quinoa lipid composition
- 7.10 Effect of lipids on physicochemical properties of quinoa flour
- 7.11 Quinoa seed oil
- 7.12 Oils of quinoa leaves
- 7.13 Conclusions
- References
- 8. Polyphenols, saponins, and other bioactive components of quinoa
- Abstract
- 8.1 Introduction
- 8.2 Composition of polyphenols and saponins in quinoa
- 8.3 Biological activities of polyphenols, saponins, and other bioactive compounds in quinoa
- 8.4 Effect of processing on chemical composition and biological activities of polyphenols and saponins in quinoa
- 8.5 Conclusions
- References
- 9. Health and nutritional effects of quinoa
- Abstract
- 9.1 Introduction
- 9.2 In vitro studies on health and nutritional effects of quinoa
- 9.3 In vivo studies on health and nutritional effects of quinoa
- 9.4 Human trials on health and nutritional effects of quinoa
- 9.5 Component-biofunction relationships of quinoa
- 9.6 Negative health effects of quinoa
- 9.7 Research gaps on health effects of quinoa
- 9.8 Conclusions
- References
- 10. Domestic cooking and sensory properties of quinoa
- Abstract
- 10.1 Introduction
- 10.2 Consumer preference for quinoa
- 10.3 Domestic cooking of quinoa
- 10.4 Sensory properties of cooked quinoa
- 10.5 Conclusions
- References
- 11. Thermal, nonthermal, and biotechnological processing of quinoa
- Abstract
- 11.1 Introduction
- 11.2 Nonthermal processing and modifications of quinoa seeds and flours
- 11.3 Thermal processing of quinoa seeds and flours
- 11.4 Bioprocessing of quinoa seeds and flours
- 11.5 Conclusions
- References
- 12. Quinoa-based food product development
- Abstract
- 12.1 Introduction
- 12.2 Gluten-containing products with quinoa
- 12.3 Quinoa-based gluten-free products
- 12.4 Labeling and increasing price issues of quinoa-based gluten-free products
- 12.5 Conclusions
- References
- 13. Food and nonfood applications of quinoa fractionated products
- Abstract
- 13.1 Introduction
- 13.2 Food and nutraceutical applications of quinoa protein
- 13.3 Food and nonfood applications of quinoa starch
- 13.4 Food, nutraceutical, and nonfood applications of quinoa dietary fiber and nonstarch polysaccharides
- 13.5 Food and nonfood applications of quinoa lipids
- 13.6 Food, nutraceutical and nonfood applications of quinoa saponin, polyphenol, and other extracts
- 13.7 Lack of comparative studies between quinoa-based fractionated products and products from other food grains
- 13.8 Lack of studies on the impact of quinoa fractionation on the environment
- 13.9 Conclusions
- References
- Index
- Edition: 1
- Published: November 10, 2022
- No. of pages (Paperback): 442
- No. of pages (eBook): 442
- Imprint: Academic Press
- Language: English
- Paperback ISBN: 9780323999090
- eBook ISBN: 9780323985369
FZ
Fan Zhu
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.
Affiliations and expertise
Senior Lecturer of Food Science, The University of Auckland, New ZealandRead Quinoa on ScienceDirect