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III Conference la ValSe-Food and VI Symposium Chia-Link Network

The seeds and fruits (or their parts) of IberoAmerican crops have high nutritional and functional properties that could be utilized in a wide range of foods. The crops included in this book are amaranth (Amaranthus spp.), quinoa (Chenopodium quinoa), kañiwa (Chenopodium pallidicaule), chia (Salvia h...

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Bibliographic Details
Main Author: Haros, Claudia
Other Authors: Muñoz, Loreto
Format: eBook
Language:English
Published: Basel MDPI - Multidisciplinary Digital Publishing Institute 2022
Subjects:
Vegetable Protein
Byproducts
Oil
Rabbits
Food Innovation
Color
Metabolicsyndrome
Spray-dryer
Amaranth
Fatty Acids
Antioxidants
Upcycling
Wastes
History Of Engineering & Technology / Bicssc
Circular Economy
Native
Food
Biowaste
Technology: General Issues / Bicssc
Total Phenol Compounds
Amino Acid Content
Microcapsules
Quinoa
Andean Maize
Hypercholesterolemia
Gluten-free
Freeze-dryer
Antioxidant Capacity
Latin American
Moringa Oleifera
Chia Oil
Glucose Intolerance
Endothelial Function
Composition
Sustainability
Carotenes
Extrusion
Bread
Cucurbita
Nutritional Profile
Database
Grains
Fruit Jam
Whole-grain Flours
Online Access:
Collection: Directory of Open Access Books - Collection details see MPG.ReNa
Description
Summary:The seeds and fruits (or their parts) of IberoAmerican crops have high nutritional and functional properties that could be utilized in a wide range of foods. The crops included in this book are amaranth (Amaranthus spp.), quinoa (Chenopodium quinoa), kañiwa (Chenopodium pallidicaule), chia (Salvia hispanica L.), Andean maize (Zea mays L.), moringa (Moringa oleifera), broad beans (Vicia faba L.), kurugua (Sicana odorifera), sacha inchi (Plukenetia huayllabambana), and tarwi (Lupinus mutabilis), all of which are still underutilized. Their cultivation is low; nevertheless, in recent years, worldwide demand of some of them has increased immensely, resulting in an increase in their production. Ancient IberoAmerican crops have been widely recognized for their nutritional value by food scientists and food producers because they contain high-quality proteins, large quantities of micronutrients such as minerals and vitamins, and bioactive compounds. Moreover, they are gluten-free, which makes them suitable for people suffering from various gluten intolerances. This book summarizes the large amount of investigations in this field in the recent years and provides knowledge of all the relevant areas of food science. The editors hope that this book will contribute to their increased use in human nutrition by consumers worldwide.
Item Description:Creative Commons (cc), https://creativecommons.org/licenses/by/4.0/
Physical Description:1 electronic resource (90 p.)
ISBN:9783036555225
books978-3-0365-5522-5
9783036555218

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