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Development Of Quinoa Chenopodium Quinoa Willd Based Ready To Cook Mixes Book in PDF, ePub and Kindle version is available to download in english. Read online anytime anywhere directly from your device. Click on the download button below to get a free pdf file of Development Of Quinoa Chenopodium Quinoa Willd Based Ready To Cook Mixes book. This book definitely worth reading, it is an incredibly well-written.
Author : S.L. Swetha
Publisher : Unknown
Page : 0 pages
File Size : 43,9 Mb
Release : 2023
Category : Electronic
ISBN : OCLC:1425060014
Author : Qian Lu (Food scientist),Yaqiang He
Publisher : Unknown
Page : 157 pages
File Size : 40,6 Mb
Release : 2017
Category : Technology & Engineering
ISBN : 1536120987
Due to recent studies, quinoa is regarded as a new food resource with great benefits for human beings. Due to its high value in nutrients, this kind of wheat is being exploited in the food industry as a new food resource. However, currently some questions relating to quinoa have been raised: (1) How to scientifically exploit and process quinoa? (2) What are the functional nutrients in quinoa? (3) What are the bottlenecks for quinoa processing? (4) How to eliminate or mitigate the technical bottlenecks for quinoa? Without answering these questions, the academic research and industrial application of quinoa would be negatively impacted.This book reviews the history and culture associated with quinoa. The cultivation model and growth conditions of quinoa are discussed as well how to direct the technicians on farms to manage the quinoa cultivation. This book uses experimental data to describe how to use quinoa in food production. The strengths of quinoa will be summarized by the comparison between quinoa and other types of wheat. The processing technologies and potential solutions to current technical problems are also emphasized in this book. Both academic research and industrial applications are included in this book. This book could be used by technicians to cultivate quinoa and produce quinoa based food products as well as by the researchers to promote their research on active compounds in quinoa.
Author : D. Singh
Publisher : Scientific Publishers
Page : 258 pages
File Size : 40,9 Mb
Release : 2019-01-01
Category : Technology & Engineering
ISBN : 9789387991675
Quinoa has gained recognition world over as one of the most Functional foods for healthy human life. It provides most of the essential nutrients, gluten free protein, vitamins & minerals and considered as an excellent alternative food crop for India. It is an extra-ordinarily adaptable crop to different agro-ecological zones, highly suited to climate change, harsh environment and limited availability of resources. Currently, quinoa is in a process of expansion in non-domesticated countries and its cultivation is spreading rapidly due to its very high demand throughout the world. The subject matter is presented in this book in a comprehensive & lucid style and intended to provide scientific, authentic and very useful information on various aspects of quinoa development in India and abroad. Moreover, comparative nutritive values, role of vitamins, minerals & fatty acids in human body, manufacturers & suppliers of value-added products, role of different agencies in quinoa development in India and model project reports appended add the value. Thus, this book has enormous scope and opportunities to boost quinoa production, address food & health security problems, uplift Farm-output, promote food industries and generate employment and intended to assist Agri-business Planners, policy makers, Researchers, industrialists, teachers, students & farmers world over who are interested in quinoa-based enterprises for their livelihood.
Author : Jodee Johnson,Taylor C. Wallace
Publisher : John Wiley & Sons
Page : 512 pages
File Size : 45,5 Mb
Release : 2019-06-10
Category : Technology & Engineering
ISBN : 9781119129455
A review of various types of whole grains, the bioactives present within them, and their health-promoting effects As rates of obesity and other chronic conditions continue to rise, so too does the need for clear and accurate information on the connections between diet and disease, particularly regarding the cereal grains that dominate the Western diet. In this volume, editors Jodee Johnson and Taylor Wallace assemble a panel of leading experts to address this issue. The result is a comprehensive examination of the cereal and pseudo-cereal grains and their most important bioactive compounds. Not only does this volume offer summaries of existing research, it also places these findings within the larger context of health promotion and disease prevention. This includes frank discussions on the limitations of existing studies, as well as current gaps in research for those who want to offer evidence-based recommendations to their patients. Topics addressed include: Methodical analyses of domesticated grain species, their horticultural history, nutritional composition, and known effects on health Beneficial properties of certain bioactive compounds found in particular grain species How bioactive compounds work within an individual’s overall diet to increase health and prevent disease Academic and industry researchers, as well as medical practitioners and public health professionals, will appreciate Whole Grains and their Bioactives, not only as an engaging overview of current research, but also as an illuminating contribution to the often-murky debate surrounding health and the human diet.
Author : Pier Giorgio Peiretti
Publisher : Unknown
Page : 328 pages
File Size : 40,8 Mb
Release : 2019-05-17
Category : Electronic
ISBN : 1536150614
Quinoa (Chenopodium quinoa Willd) is a pseudocereal of Andean origin that is becoming more and more popular in Europe, Asia and the United States of America because it is a good source of different nutrients, rich in antioxidant compounds and it offers an alternative to classical cereals in celiac diet because its seeds are gluten-free. Concerning its employment in food application, quinoa-derived products have been successfully employed in the preparation of different foods as fat/cream substitutes and to enhance the quality of baked foods. This book aims to review recent advances in the quinoa plant cultivation as well as the nutritional properties and effects on human health of quinoa-derived products. Chapter One focuses on the morphophenological evaluation of different quinoa accessions collected all over the world and their agronomical performances tested both in the experimental field and open field trials. In Chapter Two, the authors provide a description of the phenology, made on three different growing seasons, of a wide group of quinoa varieties, collected in different environments, in field conditions at the Peruvian central coast. Chapter Three evaluates the antioxidative capacity and phenolic compounds content in the aerial part of the quinoa plant during its growth cycle in six progressive morphological stages from the early vegetative to the grain fill stage. In Chapter Four, the authors determined the nutritional value and content of some bioactive compounds in different quinoa (Chenopodium quinoa Willd.), kañiwa (Chenopodium pallidicaule Aellen) and kiwicha (Amaranthus caudatus L.) ecotypes collected in Peru. Chapter Five describes the potential use of quinoa seed and plant in animal nutrition. The authors of Chapter Six described the employment of the fermentation process to improve technological, nutritional and sensory quality of quinoa in order to obtain the fortification of conventional or novel foods. The aim of chapter seven is to review the available studies on the use of quinoa as a bread making ingredient. In Chapter Eight, the authors examined the quality characteristics of cereal-based foods enriched with quinoa flour and inulin with a different degree of polymerization in order to obtain new fortified breads and pasta with lowering glicemic index effect. Chapter Nine evaluates studies carried out to develop healthier gluten-free products, considering sensory and technological aspects of quality to help promoting the quality of life for people who need to follow a gluten-free diet. Chapter Ten critically reviews studies on the use of quinoa as a milk substitute on dairy products since it presents a good source of protein with a low glycemic index. In Chapter Eleven authors proposed a novel icing system based on the use of an aqueous/ethanolic saponin-free quinoa extract to obtain improvement in the quality of both lean and fatty fish species during commercialization under chilled conditions. Finally, nutritional implications of quinoa intake have been revised in Chapter Twelve.
Author : George Mateljan
Publisher : G M F Pub
Page : 0 pages
File Size : 40,7 Mb
Release : 2007
Category : Cooking
ISBN : 0976918544
Reveals for the first time how nutrient-rich foods can provide all the health promoting nutrients your body needs for vibrant health and energy. Includes recipes.
Author : Mounika Patiballa
Publisher : Unknown
Page : 0 pages
File Size : 40,8 Mb
Release : 2024
Category : Electronic
ISBN : OCLC:1428029842
Author : John A. Cornell
Publisher : John Wiley & Sons
Page : 682 pages
File Size : 41,9 Mb
Release : 2011-09-20
Category : Mathematics
ISBN : 9781118150498
The most comprehensive, single-volume guide to conductingexperiments with mixtures "If one is involved, or heavily interested, in experiments onmixtures of ingredients, one must obtain this book. It is, as wasthe first edition, the definitive work." -Short Book Reviews (Publication of the International StatisticalInstitute) "The text contains many examples with worked solutions and with itsextensive coverage of the subject matter will prove invaluable tothose in the industrial and educational sectors whose work involvesthe design and analysis of mixture experiments." -Journal of the Royal Statistical Society "The author has done a great job in presenting the vitalinformation on experiments with mixtures in a lucid and readablestyle. . . . A very informative, interesting, and useful book on animportant statistical topic." -Zentralblatt fur Mathematik und Ihre Grenzgebiete Experiments with Mixtures shows researchers and students how todesign and set up mixture experiments, then analyze the data anddraw inferences from the results. Virtually every technique thathas appeared in the literature of mixtures can be found here, andcomputing formulas for each method are provided with completelyworked examples. Almost all of the numerical examples are takenfrom real experiments. Coverage begins with Scheffe latticedesigns, introducing the use of independent variables, and endswith the most current methods. New material includes: * Multiple response cases * Residuals and least-squares estimates * Categories of components: Mixtures of mixtures * Fixed as well as variable values for the major componentproportions * Leverage and the Hat Matrix * Fitting a slack-variable model * Estimating components of variances in a mixed model using ANOVAtable entries * Clarification of blocking mates and choice of mates * Optimizing several responses simultaneously * Biplots for multiple responses
Author : Atul Bhargava,Shilpi Srivastava
Publisher : CABI
Page : 261 pages
File Size : 49,7 Mb
Release : 2013-09-23
Category : Science
ISBN : 9781780642260
Quinoa is an invaluable crop, highlighted by the Food and Agriculture Organization of the United Nations (FAO) as one of the world's main crops for future food security. The first comprehensive review of quinoa, this book includes four sections covering the history of the crop, phylogeny and systematics, botany and agrotechnology, and the qualitative aspects, economics and marketing of quinoa, making it a vital resource for students and researchers of crop science.
Author : Food and Agriculture Organization of the United Nations
Publisher : Food & Agriculture Org.
Page : 241 pages
File Size : 49,8 Mb
Release : 2018-10-09
Category : Social Science
ISBN : 9789251304952
This publication demonstrates the benefits of neglected and underutilized species, including amaranth, sorghum and cowpea, and their potential contribution to achieving Zero Hunger in South and Southeast Asia.
Author : Christine A. Hastorf
Publisher : Cambridge University Press
Page : 419 pages
File Size : 55,6 Mb
Release : 2017
Category : COOKING
ISBN : 9781107153363
Introduction : The Social Life of Food -- Part I. Laying the Groundwork -- Framing Food Investigation -- The Practices of a Meal in Society -- Part II. Current Food Studies in Archaeology -- The Archaeological Study of Food Activities -- Food Economics -- Food Politics : Power and Status -- Part III. Food and Identity : The Potentials of Food Archaeology -- Food in the Construction of Group Identity -- The Creation of Personal Identity : Food, Body and Personhood -- Food Creates Society
Author : Claudia Monika Haros,Regine Schoenlechner
Publisher : John Wiley & Sons
Page : 260 pages
File Size : 45,5 Mb
Release : 2017-02-06
Category : Technology & Engineering
ISBN : 9781118938287
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.
Author : Anonim
Publisher : Unknown
Page : 258 pages
File Size : 53,5 Mb
Release : 2019
Category : Electronic
ISBN : LCCN:2018330234
Author : Fan Zhu
Publisher : Elsevier
Page : 442 pages
File Size : 48,6 Mb
Release : 2022-12-05
Category : Technology & Engineering
ISBN : 9780323999090
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. 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
Author : J. Esteban Hernández Bermejo,J. León
Publisher : Food & Agriculture Org.
Page : 372 pages
File Size : 53,8 Mb
Release : 1994
Category : Business & Economics
ISBN : 9251032173
About neglected crops of the American continent. Published in collaboration with the Botanical Garden of Cord�ba (Spain) as part of the Etnobot�nica92 Programme (Andalusia, 1992)
