Open access peer-reviewed Edited Volume

Pseudocereals

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Academic Editor

Viduranga Y. Waisundara
Viduranga Y. Waisundara

Australian College of Business & Technology,
Sri Lanka

Published08 June 2022

Doi10.5772/intechopen.98152

ISBN978-1-80355-181-4

Print ISBN978-1-80355-180-7

eBook (PDF) ISBN978-1-80355-182-1

Copyright year2022

Number of pages170

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Table of Contents

Open access  chapters

1. Introductory Chapter: Nutritive Value of Pseudocereals

By Asel C. Weerasekera, Kanchana Samarasinghe and Viduranga Y. Waisundara

188
2. Use of Common Buckwheat in the Production of Baked and Pasta Products

By Tatiana Bojňanská, Alena Vollmannová, Judita Lidiková and Janette Musilová

302
1
360
759
4
5. Rheological Stability, Enzyme Activity, and Incorporation of Pseudocereal Powder as an Alternative Ingredient in Health-Related Food

By Noorazwani Zainol, Harisun Yaakob, Nurul Elia Aqila Abu Rahim, Nor Hasmaliana Abdul Manas, Norsuhada Abdul Karim and Dayang Norulfairuz Abang Zaidel

264
358
5
7. Nutritional Value, Methods for Extraction and Bioactive Compounds of Quinoa

By Luis Olivera, Ivan Best, Perla Paredes, Neyma Perez, Luis Chong and Alejandro Marzano

424
1
8. Metabolite Profile of Amaranthus tricolor L. and Amaranthus cruentus L. in Adaptation to Drought

By Svetlana Motyleva, Murat Gins, Valentina Gins, Nikolay Tetyannikov, Ivan Kulikov, Ludmila Kabashnikova, Daria Panischeva, Maria Mertvischeva and Irina Domanskaya

283
1
9. Review on Pseudo-Cereals of India

By Padamnabhi Nagar, Riya Engineer and Krishna Rajput

350
3

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