Pseudocereals: Chemistry and Technology is a comprehensive resource edited by Claudia Monika Haros, published by Wiley-Blackwell on January 3, 2017. This first edition delves into recent research and updates on pseudocereals, focusing on their botanical characteristics, composition, structure, use, production, technology, and impact on human health. The book addresses the growing importance of pseudocereals like amaranth and quinoa, which have seen a significant rise in demand due to increased interest in gluten-free food options.

The text clarifies some confusion surrounding the term ‘pseudocereals’ and includes discussions on grains such as kiwicha (Amaranthus caudatus) and kaniwa (Chenopodium pallidicaule). Additionally, it covers other grains like chia (Salvia hispanica L), an oleaginous seed. The book is structured to provide a detailed understanding of:

• The origin, production, and utilization of pseudocereals
• The structure and composition of kernels
• Carbohydrates, fiber, and bioactive compounds in kernels
• Proteins and amino acids found in kernels
• Lipids present in the kernels
• Pseudocereal dry and wet milling processes, products, and applications
• The use of whole pseudocereals in food preparation
• Inclusion of pseudocereals in gluten-free products
• Nutritional and health implications of consuming pseudocereals