Quinoa Av Fan (Senior Lecturer Of Food Science The University Of Auckland New Zealand) Zhu

<i>Quinoa: Chemistry and Technology</i> 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.<ul><li>Thoroughly answers the question of why quinoa grain is so unique and special</li><li>Provides background information on chemical and technological properties of the quinoa grain for food productions, formulations and nutritional applications</li><li>Presents information