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Pseudocereals - Chemistry and Technology

Pseudocereals - Chemistry and Technology

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  • Forlagets pris kr. 1.589,95
  • Leveringstid 5-7 hverdage
  • Forventet levering 02-05-2018
Bog, hardback (kr. 989,95)
  1. Beskrivelse

    The aim of this book is to update knowledge and summarise recent research on pseudocereals, particularly regarding their botanical characteristics, composition, structure, use, production, technology and impact on human health.

    Udgivelsesdato:
    03-02-2017
    Leveringstid:
    5-7 hverdage
    Rating:
    (0)
  2. Yderligere info
    Udgivelsesdato:
    03-02-2017
    Sprog:
    Engelsk
    ISBN13:
    9781118938287
    Sidetal:
    272
    Vægt:
    1
    Højde:
    18
    Bredde:
    177
    Længde:
    252
    Mærkat:
    Bog, hardback
    Format:
    Hardback
    • Bibliotekernes beskrivelse

      The aim of this book is to update knowledge and summarise recent research on pseudocereals, particularly regarding their botanical characteristics, composition, structure, use, production, technology and impact on human health. In the last few years, pseudocereals in particular amaranth and quinoa have acquired increased importance (which is also due to the increased demand for gluten ]free food). Worldwide, the demand for amaranth and quinoa has risen immensely, as seen in rising prices for amaranth and quinoa. At the same time, research in all relevant fields has intensified. At present there is some confusion surrounding the term pseudocereals and what it does and does not include, for example kiwicha which is Amaranthus caudatus or kaniwa which is Chenopodium pallidicaule. Sometimes other grains are included in the pseudocereal group like chia (Salvia hispanica L), an oleaginous seed. One of the aims of the book is to clear up some of the confusion over what is included in the group of pseudocereals.The book will include: the origin, production and utilization of pseudocereals; structure and composition of kernels; carbohydrates/fibre/bioactive compounds of kernels; proteins and amino acids of kernels; lipids of kernels; pseudocereal dry and wet milling: processes, products and applications; food uses of whole pseudocereals; pseudocereals in gluten free products; and the nutritional and health implications of pseudocereal intake.

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