{"product_id":"pseudocereals-9781118938287","title":"Pseudocereals","description":"\u003cb\u003eBook Synopsis\u003c\/b\u003e\u003cbr\u003eThe 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. \u003cbr\u003eAt 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 \u003cbr\u003e\u003cbr\u003e\u003cb\u003eTable of Contents\u003c\/b\u003e\u003cbr\u003e\u003cp\u003eList of Contributors \u003ci\u003exi\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003ePreface \u003ci\u003exiii\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e\u003cb\u003e1 Origin, Production and Utilization of Pseudocereals \u003ci\u003e1\u003cbr\u003e \u003c\/i\u003e\u003c\/b\u003e\u003ci\u003eAmanda Di Fabio and Gloria Parraga\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e1.1 Quinoa – \u003ci\u003eChenopodium quinoa \u003c\/i\u003eWilld (Amaranthaceae) \u003ci\u003e1\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e1.1.1 Introduction \u003ci\u003e1\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e1.1.2 Origin and History \u003ci\u003e1\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e1.1.3 Botanical Characteristics \/ Species \/ Varieties \u003ci\u003e3\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e1.1.3.1 Species \/ Varieties \u003ci\u003e3\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e1.1.3.2 Botanical Description \u003ci\u003e3\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e1.1.4 Cultivation \u003ci\u003e5\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e1.1.4.1 Growth and Development \u003ci\u003e5\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e1.1.4.2 Climatic Requirements \u003ci\u003e6\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e1.1.4.3 Soil and Crop Management \u003ci\u003e6\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e1.1.4.4 Diseases \u003ci\u003e8\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e1.1.5 World Production of Quinoa \u003ci\u003e10\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e1.2 Amaranth – \u003ci\u003eAmaranthus hypochondriacus \u003c\/i\u003eL., \u003ci\u003eAmaranthus cruentus \u003c\/i\u003eL., and \u003ci\u003eAmaranthus caudatus \u003c\/i\u003eL. (Amaranthaceae) \u003ci\u003e11\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e1.2.1 Introduction \u003ci\u003e11\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e1.2.2 Origin and History \u003ci\u003e11\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e1.2.3 Botanical Characteristics \/ Species \/ Varieties \u003ci\u003e12\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e1.2.4 Cultivation \u003ci\u003e13\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e1.2.4.1 Growth and Development \u003ci\u003e13\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e1.2.4.2 Climatic Requirements \u003ci\u003e15\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e1.2.4.3 Soil and Crop Management \u003ci\u003e16\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e1.2.4.4 Diseases \u003ci\u003e17\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e1.2.5 World Production of Amaranth \u003ci\u003e17\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e1.3 Buckwheat \u003ci\u003e– Fagopyrum esculentum \u003c\/i\u003eMoench \u003ci\u003e17\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e1.3.1 Introduction \u003ci\u003e17\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e1.3.2 Origin and History \u003ci\u003e18\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e1.3.3 Botanical Characteristics \/ Species \/ Varieties \u003ci\u003e18\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e1.3.4 Pseudocereal Culture \u003ci\u003e19\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e1.3.4.1 Growth and Development \u003ci\u003e19\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e1.3.4.2 Climatic Requirements \u003ci\u003e19\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e1.3.4.3 Soil and Crop Management \u003ci\u003e19\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e1.3.4.4 Diseases and Pests \u003ci\u003e23\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e1.3.5 World Production of Buckwheat \u003ci\u003e23\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003eAcknowledgements \u003ci\u003e24\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003eReferences \u003ci\u003e24\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e\u003cb\u003e2 Structure and Composition of Kernels \u003ci\u003e28\u003cbr\u003e \u003c\/i\u003e\u003c\/b\u003e\u003ci\u003eMaría Reguera and Claudia Monika Haros\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e2.1 Introduction \u003ci\u003e28\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e2.2 Gross Structural Features \u003ci\u003e28\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e2.3 Physical Properties \u003ci\u003e30\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e2.4 Kernel Structures \u003ci\u003e33\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e2.5 Chemical Composition of Kernels \u003ci\u003e37\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e2.5.1 Proteins \u003ci\u003e37\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e2.5.2 Carbohydrates \u003ci\u003e38\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e2.5.3 Lipids \u003ci\u003e39\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e2.5.4 Minerals \u003ci\u003e39\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e2.5.5 Vitamins \u003ci\u003e40\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e2.5.6 Bioactive Compounds \u003ci\u003e40\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e2.5.7 Antinutritional Factors \u003ci\u003e41\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e2.5.7.1 Saponins \u003ci\u003e41\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e2.5.7.2 Phytic Acid \u003ci\u003e42\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e2.5.7.3 Protease Inhibitors \u003ci\u003e42\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e2.5.7.4 Oxalates \u003ci\u003e43\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e2.6 Conclusions \u003ci\u003e43\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003eAcknowledgements \u003ci\u003e43\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003eReferences \u003ci\u003e43\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e\u003cb\u003e3 Carbohydrates of Kernels \u003ci\u003e49\u003cbr\u003e \u003c\/i\u003e\u003c\/b\u003e\u003ci\u003eRitva Repo-Carrasco-Valencia and Jenny Valdez Arana\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e3.1 Introduction \u003ci\u003e49\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e3.2 Simple Carbohydrates and Oligosaccharides in Quinoa, Kañiwa, Amaranth and Buckwheat \u003ci\u003e50\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e3.3 Complex Carbohydrates \/ Starch \/ Nonstarch Polysaccharides \u003ci\u003e53\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e3.3.1 Quinoa and Kañiwa \u003ci\u003e53\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e3.3.2 Amaranth \u003ci\u003e59\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e3.3.3 Buckwheat \u003ci\u003e62\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e3.4 Conclusion \u003ci\u003e64\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003eReferences \u003ci\u003e65\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e\u003cb\u003e4 Dietary Fibre and Bioactive Compounds of Kernels \u003ci\u003e71\u003cbr\u003e \u003c\/i\u003e\u003c\/b\u003e\u003ci\u003eRitva Repo-Carrasco-Valencia\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e4.1 Introduction \u003ci\u003e71\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e4.2 Dietary Fibre \u003ci\u003e71\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e4.2.1 Dietary Fibre in Andean Grains \u003ci\u003e72\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e4.2.2 Dietary Fibre in Buckwheat \u003ci\u003e76\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e4.3 Bioactive Compounds \u003ci\u003e77\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e4.3.1 Bioactive Compounds in Amaranth \u003ci\u003e77\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e4.3.2 Bioactive Compounds in Quinoa and Kañiwa \u003ci\u003e79\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e4.3.3 Bioactive Compounds in Buckwheat \u003ci\u003e84\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e4.4 Conclusions \u003ci\u003e86\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003eReferences \u003ci\u003e87\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e\u003cb\u003e5 Proteins and Amino Acids of Kernels \u003ci\u003e94\u003cbr\u003e \u003c\/i\u003e\u003c\/b\u003e\u003ci\u003eStefano D’Amico, Regine Schoenlechner, Sandor Tömösköszi and Bernadett Langó\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e5.1 Introduction \u003ci\u003e94\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e5.2 Amaranth \u003ci\u003e94\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e5.2.1 Storage Proteins \u003ci\u003e94\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e5.2.2 Amino Acids \u003ci\u003e96\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e5.2.3 Nutritional Quality \u003ci\u003e97\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e5.2.4 Allergy and Coeliac Disease \u003ci\u003e98\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e5.2.5 Functional Properties of Proteins \u003ci\u003e99\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e5.2.6 Enzyme Inhibitors \u003ci\u003e100\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e5.3 Quinoa \u003ci\u003e100\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e5.3.1 Storage Proteins \u003ci\u003e100\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e5.3.2 Amino Acids \u003ci\u003e103\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e5.3.3 Nutritional Quality \u003ci\u003e103\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e5.3.4 Allergy and Coeliac Disease \u003ci\u003e105\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e5.3.5 Functional Properties of Proteins \u003ci\u003e106\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e5.4 Buckwheat \u003ci\u003e106\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e5.4.1 Protein Content \u003ci\u003e106\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e5.4.2 Amino Acid Composition \u003ci\u003e106\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e5.4.3 Protein Composition \u003ci\u003e108\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e5.4.4 Allergy \u003ci\u003e109\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e5.5 Conclusion \u003ci\u003e110\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003eReferences \u003ci\u003e110\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e\u003cb\u003e6 Lipids of Kernels \u003ci\u003e119\u003cbr\u003e \u003c\/i\u003e\u003c\/b\u003e\u003ci\u003eSilvia Valencia-Chamorro, Pedro Maldonado-Alvarado and Cristina Sotomayor-Grijalva\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e6.1 Introduction \u003ci\u003e119\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e6.2 Oil Content \u003ci\u003e119\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e6.2.1 Oil Content of Quinoa, Amaranth and Buckwheat \u003ci\u003e120\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e6.2.2 Lipid Analysis \u003ci\u003e121\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e6.2.3 Factors Influencing Oil Content of Quinoa, Amaranth and Buckwheat \u003ci\u003e121\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e6.3 Fatty Acid Composition \u003ci\u003e123\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e6.3.1 Fatty Acid Composition of Quinoa, Amaranth and Buckwheat \u003ci\u003e123\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e6.3.2 Saturated Fatty Acids \u003ci\u003e125\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e6.3.3 Unsaturated Fatty Acids \u003ci\u003e125\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e6.3.4 Properties of Fatty Acids \u003ci\u003e126\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e6.4 Lipid Class Composition \u003ci\u003e127\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e6.4.1 Neutral Lipids (Glycerides) in Quinoa, Amaranth and Buckwheat \u003ci\u003e127\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e6.4.2 Polar Lipids (Phospholipids) in Quinoa, Amaranth and Buckwheat \u003ci\u003e128\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e6.5 Distribution of Lipids in the Kernels \u003ci\u003e129\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e6.5.1 Distribution of Fatty Acids (Bran and Hull, Germ, Endosperm) \u003ci\u003e131\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e6.5.2 Distribution of Lipid Class (Bran and Hull, Germ, Endosperm) \u003ci\u003e131\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e6.6 Other Relevant Compounds in Pseudocereal Oils \u003ci\u003e132\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e6.6.1 Tocopherols \u003ci\u003e132\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e6.6.2 Squalene \u003ci\u003e133\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e6.7 Conclusions \u003ci\u003e133\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003eReferences \u003ci\u003e134\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e\u003cb\u003e7 Pseudocereal Dry and Wet Milling: Processes, Products and Applications \u003ci\u003e140\u003cbr\u003e \u003c\/i\u003e\u003c\/b\u003e\u003ci\u003eClaudia Monika Haros and Małgorzata Wronkowska\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e7.1 Introduction \u003ci\u003e140\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e7.2 Separation of Kernel Components \u003ci\u003e141\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e7.2.1 Dry Milling \u003ci\u003e142\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e7.2.2 Wet Milling \u003ci\u003e145\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e7.2.2.1 General Description of the Industrial Wet Milling Process \u003ci\u003e146\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e7.2.2.2 Amaranth \u003ci\u003e149\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e7.2.2.3 Quinoa \u003ci\u003e150\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e7.2.2.4 Buckwheat \u003ci\u003e153\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e7.3 Industrial Applications and General Food Uses \u003ci\u003e153\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e7.4 Conclusion \u003ci\u003e157\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003eAcknowledgements \u003ci\u003e157\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003eReferences \u003ci\u003e157\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e\u003cb\u003e8 Food Uses of Whole Pseudocereals \u003ci\u003e163\u003cbr\u003e \u003c\/i\u003e\u003c\/b\u003e\u003ci\u003eClaudia Monika Haros and Juan Mario Sanz-Penella\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e8.1 Introduction \u003ci\u003e163\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e8.2 Bakery Products \u003ci\u003e166\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e8.2.1 Bread \u003ci\u003e166\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e8.2.2 Biscuits, Cookies and Cakes \u003ci\u003e175\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e8.2.3 Others \u003ci\u003e177\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e8.3 Snacks and Breakfast Cereals \u003ci\u003e178\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e8.4 Beverages \/ Drinks \u003ci\u003e179\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e8.5 The Most Popular Traditional Foods \u003ci\u003e180\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e8.6 Pasta Products \u003ci\u003e181\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e8.7 Infant Food \u003ci\u003e182\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e8.8 Others \u003ci\u003e183\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e8.9 Conclusion \u003ci\u003e183\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003eAcknowledgments \u003ci\u003e183\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003eReferences \u003ci\u003e184\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e\u003cb\u003e9 Pseudocereals in Gluten-Free Products \u003ci\u003e193\u003cbr\u003e \u003c\/i\u003e\u003c\/b\u003e\u003ci\u003eRegine Schoenlechner\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e9.1 Introduction \u003ci\u003e193\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e9.1.1 Gluten-Related Disorders – Coeliac Disease and Gluten Sensitivity \u003ci\u003e194\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e9.2 The Gluten-Free Diet and General Aspects of Gluten-Free Processing \u003ci\u003e195\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e9.2.1 Definition of ‘Gluten Free’ \u003ci\u003e195\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e9.2.2 Gluten-Free Processing – General Aspects \u003ci\u003e196\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e9.3 Potential of Pseudocereals for Gluten-Free Processing \u003ci\u003e198\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e9.4 Gluten-Free Bread Baking with Pseudocereals \u003ci\u003e199\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e9.5 Use of Pseudocereals in Pasta \u003ci\u003e203\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e9.6 Other Products \u003ci\u003e206\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e9.6.1 Cookies and Biscuits \u003ci\u003e206\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e9.6.2 Snack Products – Granolas and Breakfast Cereals \u003ci\u003e207\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e9.6.3 Beverages and Beer \u003ci\u003e208\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e9.7 Market Today \u003ci\u003e209\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e9.8 Conclusion \u003ci\u003e210\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003eReferences \u003ci\u003e211\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e\u003cb\u003e10 Nutritional and Health Implications of Pseudocereal Intake \u003ci\u003e217\u003cbr\u003e \u003c\/i\u003e\u003c\/b\u003e\u003ci\u003eJuan Antonio Giménez-Bastida, Swaantje Hamdi and José Moisés Laparra Llopis\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e10.1 Introduction \u003ci\u003e217\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e10.2 Pseudocereals in Allergy and Coeliac Disease \u003ci\u003e218\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e10.3 Prebiotic Effect of Pseudocereals \u003ci\u003e220\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e10.4 Potential of Pseudocereals in Type-2 Diabetes: Glycaemic Index (GI) \u003ci\u003e221\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e10.5 Micronutrient Availability \u003ci\u003e222\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e10.6 Hypocholesterolemic Properties \u003ci\u003e223\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e10.7 Antioxidant Activity of Pseudocereals \u003ci\u003e224\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e10.8 Potential of Pseudocereals against Cancer \u003ci\u003e224\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003e10.9 Conclusions \u003ci\u003e226\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003eReferences \u003ci\u003e226\u003c\/i\u003e\u003c\/p\u003e \u003cp\u003eIndex \u003ci\u003e233\u003c\/i\u003e\u003c\/p\u003e","brand":"John Wiley and Sons Ltd","offers":[{"title":"Default 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