Open access peer-reviewed Edited Volume

Pseudocereals

Viduranga Waisundara

Australian College of Business & Technology

A Deputy Principal of the Australian College of Business & Technology who serves as the Global Harmonization Initiative Ambassador to Sri Lanka. A prolific author, editor, scientist, and administrator who works tirelessly promoting healthy food habits, food, and nutrient security.

Covering

Fruits Non-Grass Species Amaranth Quinoa Dietary Fiber Macronutrients Antioxidant Anti-Inflammatory Flour Baked Products Weather and Climate Conditions Growth Rate

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About the book

There has been a considerable amount of interest aimed at understanding and studying ancient grains, commonly known as 'pseudocereals' in modern times as ultimate nutrient-dense food products. Pseudocereals could be broadly defined as plants that produce fruits or seeds which are used and consumed in the same method as typical grains, albeit botanically, they are neither grasses nor true cereal grains. Pseudocereals are typically protein-dense where many of the so-called 'ancient grains' are recognized pseudocereals, e.g. amaranth, quinoa.

This book will aim at serving as an introduction to pseudocereals, their history of use, processing methods, and agricultural practices. While the content is primarily aimed at a scientific audience, in order to enhance the awareness about pseudocereals, the information which is to be enclosed targets a non-scientific readership as well, simply to garner their attention towards the positives of these food products.

The book will intend to ponder whether pseudocereals could be advocated as a functional food as well, especially given their potential to maintain good health and wellness.

Publishing process

Book initiated and editor appointed

Date completed: August 25th 2021

Applications to edit the book are assessed and a suitable editor is selected, at which point the process begins.

Chapter proposals submitted and reviewed

Deadline for chapter proposals: September 22nd 2021

Potential authors submit chapter proposals ready for review by the academic editor and our publishing review team.

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Approved chapters written in full and submitted

Deadline for full chapters: November 21st 2021

Once approved by the academic editor and publishing review team, chapters are written and submitted according to pre-agreed parameters

Full chapters peer reviewed

Review results due: February 9th 2022

Full chapter manuscripts are screened for plagiarism and undergo a Main Editor Peer Review. Results are sent to authors within 30 days of submission, with suggestions for rounds of revisions.

Book compiled, published and promoted

Expected publication date: April 10th 2022

All chapters are copy-checked and typesetted before being published. IntechOpen regularly submits its books to major databases for evaluation and coverage, including the Clarivate Analytics Book Citation Index in the Web of ScienceTM Core Collection. Other discipline-specific databases are also targeted, such as Web of Science's BIOSIS Previews.

About the editor

Viduranga Waisundara

Australian College of Business & Technology

Dr. Viduranga Waisundara obtained her Ph.D. in Food Science & Technology from the Department of Chemistry, the National University of Singapore in 2010. She was a lecturer at the Temasek Polytechnic, Singapore, from July 2009 to March 2013. She relocated to her motherland of Sri Lanka and spearheaded the Functional Food Product Development Project at the National Institute of Fundamental Studies from April 2013 to October 2016. She was a senior lecturer on a temporary basis, at the Department of Food Technology, Faculty of Technology, Rajarata University of Sri Lanka. She is currently the deputy principal of the Australian College of Business & Technology – Kandy Campus, in Kandy, Sri Lanka. She is also the present Global Harmonization Initiative (GHI) ambassador to Sri Lanka.

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Book chapters authored 11

Books edited 9

Introducing your Author Service Manager

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