{"product_id":"quinoa-chemistry-and-technology-paperback-9780323999090","title":"Quinoa; Chemistry and Technology (Paperback \/ softback) 9780323999090","description":"\u003cfont face=\"Georgia\"\u003e\r\n\u003cp\u003e\u003cfont size=\"6\"\u003eQuinoa\u003c\/font\u003e\u003cbr\u003e\r\n\u003cfont size=\"5\"\u003eChemistry and Technology\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\u003cp\u003e\u003cem\u003eExplores the latest developments in quinoa chemistry, processing, and technology, including the development of quinoa grain for global food production\u003c\/em\u003e\u003c\/p\u003e\r\n\r\n\r\n\u003cp\u003e\u003cfont size=\"4\"\u003eFan Zhu (Author)\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\u003cp\u003e\u003cfont size=\"3\"\u003e9780323999090, Elsevier Science\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\u003cp\u003e\u003cfont size=\"3\"\u003ePaperback \/ softback, published 16 November 2022\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\u003cp\u003e\u003cfont size=\"3\"\u003e442 pages, Approx. 150 illustrations\u003cbr\u003e22.9 x 15.2 x 2.8 cm, 0.61 kg\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\r\n\r\n\r\n\r\n\u003cp align=\"justify\"\u003e\u003cstrong\u003e\u003cfont size=\"3\"\u003e\u003ci\u003eQuinoa: Chemistry and Technology\u003c\/i\u003e 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.\u003c\/font\u003e\u003c\/strong\u003e\u003c\/p\u003e\r\n\r\n\u003cp\u003e\u003cfont size=\"3\"\u003e1. Development of quinoa grain as a sustainable crop\u003cbr\u003e2. Structure and composition of quinoa grain\u003cbr\u003e3. Quinoa milling property\u003cbr\u003e4. Quinoa starch\u003cbr\u003e5. Quinoa non-starch polysaccharides and dietary fibre\u003cbr\u003e6. Quinoa proteins\u003cbr\u003e8. Micronutrients, polyphenols and other phytochemicals in quinoa grain\u003cbr\u003e9. Health and nutritional effects of quinoa\u003cbr\u003e10. Cooking and sensory quality of quinoa\u003cbr\u003e11. Quinoa processing (focusing on non-thermal processing)\u003cbr\u003e12. Quinoa food product developments (focusing on gluten free)\u003cbr\u003e13. Quinoa food product developments (focusing on gluten containing)\u003cbr\u003e14. Food, nutraceutical and other applications of quinoa fractionation products\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\u003cp\u003e\u003cfont size=\"3\"\u003eSubject Areas: Food \u0026amp; beverage technology [\u003ca title=\"See our other books on Food \u0026amp; beverage technology\" href=\"https:\/\/freshlyprintedbooks.co.uk\/search?q=%22Food%20\u0026amp;%20beverage%20technology%20%5BTDCT%5D%22\"\u003eTDCT\u003c\/a\u003e]\u003c\/font\u003e\u003c\/p\u003e\r\n\r\n\r\n\u003c\/font\u003e","brand":"Academic Press","offers":[{"title":"Default Title","offer_id":46651398816024,"sku":"9780323999090","price":100.29,"currency_code":"GBP","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0730\/2037\/5320\/products\/9780323999090_21078235-906b-444f-9c9c-d4ccfb476aee.jpg?v=1694976413","url":"https:\/\/freshlyprintedbooks.co.uk\/products\/quinoa-chemistry-and-technology-paperback-9780323999090","provider":"Freshly Printed Books","version":"1.0","type":"link"}