As the global demand for sustainable and nutrient-rich crops grows, pseudocereals are emerging as a valuable alternative to traditional cereals. This book brings together recent scientific advances and practical insights on the chemistry, nutritional quality, processing technologies, and industrial applications of pseudocereals such as quinoa, amaranthus, buckwheat, and chia.
It explores their unique nutritional and bioactive components, innovative milling and extraction methods, and their potential to support food security, health, and sustainable development. The chapters provide a detailed examination of their techno-functional properties, utilization in food and non-food industries, and growing relevance in functional food markets.
The book also addresses consumer acceptance, market strategies, and safety considerations, offering a balanced perspective that connects traditional knowledge with modern food science. It serves as a comprehensive reference for researchers, food technologists, nutritionists, and industry professionals looking to harness the potential of pseudocereals in product development and industrial applications.
Features
- Examines the chemistry and nutritional composition of key pseudocereals
- Explores techno-functional properties of dietary fibers and their role in food innovation
- Covers emerging milling techniques and valorization of pseudocereal by-products
- Discusses bioactive compound extraction, health benefits, and functional food applications
- Reviews starch and protein extraction methods, functional roles, and industrial uses
- Addresses anti-nutritional factors and safety strategies for improved utilization
Ideal for researchers, food technologists, nutritionists, and industry professionals, this book offers a clear and comprehensive resource on the science and applications of pseudocereals. It is equally valuable for students and early-career scientists seeking to deepen their understanding of novel crops, innovative processing methods, and their role in developing sustainable, functional food systems.
Amir Gull completed his Masters Degree in Food Technology from Islamic University of Science & Technology, Awantipora, J&K, India and PhD from Sant Longowal Institute of Engineering & Technology, Longowal, Sangrur, Punjab, India. Dr Gull has published 40 + peer-reviewed research papers and review papers in reputed journals. He has also edited 5 books, many book chapters and delivered a number of presentations in many national and international conferences. Dr Amir Gull has worked as Senior Research Fellow in Department of Food Technology, SKUAST-Kashmir, Srinagar, J&K, India and later also worked as Research Associate (ICMR-RA) at Department of Food Technology, University of Kashmir, Srinagar, J&K, India. Dr Gull's main research activities include developing functional food products from millets, bio active compounds, edible coatings for fresh cut fruits and vegetables etc. Dr. Gull is also serving as editorial board member & reviewer of several journals. He is active member of Association of Food Scientist and Technologist India. He is also recipient of MANF from UGC India.
Gulzar Ahmad Nayik completed his Master's degree in Food Technology from the Islamic University of Science & Technology, Awantipora, Jammu and Kashmir, India, and earned his PhD from Sant Longowal Institute of Engineering & Technology, Longowal, Sangrur, Punjab, India. He has published more than 130 peer-reviewed research and review papers, contributed over 65 book chapters, and edited 20 books with leading publishers including Springer, Elsevier, the Royal Society of Chemistry, and Taylor & Francis. He has delivered presentations at numerous national and international conferences, seminars, workshops, and webinars. Dr. Nayik was shortlisted twice (2017 and 2018) for the Inspire-Faculty Award by the Indian National Science Academy, New Delhi, and was nominated for the INSA Medal for Young Scientists (2019-20). In 2025, Dr. Nayik was featured among the top 2% cited scientists published on Elsevier Data Repository. He serves as editor, associate editor, assistant editor, and reviewer for several reputable journals in food science and technology. He has received multiple awards, appreciations, and recognitions, and is an active member of various international scientific societies and organizations. He is currently engaged in editing several book projects with Elsevier, Taylor & Francis, Springer Nature, and the Royal Society of Chemistry.
Jahangir Ahmad Rather is a researcher and academic in Food Science and Technology with expertise in sustainable food processing, functional ingredients, and innovative packaging technologies. He completed his M.Sc. in Food Science and Technology at the University of Kashmir, J&K, India and earned his Ph.D. from the Islamic University of Science and Technology, Awantipora, J&K, India. His doctoral work focused on developing bionanocomposite films from poultry waste gelatin to extend the shelf life of foods. This research combined sustainability with material science, turning poultry by-products into biodegradable films that can replace synthetic plastics. Dr. Rather has worked on sustainable protein extraction, bioactive peptide development, nanoencapsulation, and nanotechnology-enabled active packaging. In 2021, he qualified the ASRB-ICAR National Eligibility Test and later worked as a Project Research Scientist-I at ICMR, linking food science with public health. He has published over 30 papers in reputed journals and contributed more than 10 book chapters. His work reflects resilience, innovation, and a strong commitment to sustainable food systems that support both nutrition and environmental responsibility
F.A. Masoodi is an internationally recognized and distinguished academic in Food Science and Technology at the University of Kashmir, J&K, India, known for his expertise in the value addition and post-harvest management of foods, particularly those native to the Himalayan region. Prof Masoodi has over 31 years of experience in teaching, research, and extension. His dedication to academics was recognized with the Best Teacher Award of the University of Kashmir, J&K, India in 2022.Prof. Masoodi has a robust record of mentorship, guiding numerous scholars in his areas of expertise.Consistently ranked among the top 2% scientists globally by Stanford University (2021-2025), his prolific research includes over 270 publications and an impressive h-index of 69. Prof. Masoodi's tenure includes significant administrative roles, such as Dean Academic Affairs and the founding Head of the Department of Food Science & Technology at University of Kashmir, J&K, India. He has successfully secured over $800000 in research funding and has also contributed to national scientific policy as a member of bodies like NAAC and the former FSSAI Expert Panel.
Charles Brennan is a Professor of Food Science at RMIT University, Australia, where he is the Dean of the School of Science. Brennan's research interests lies in the interface between food science and human nutrition with a particular interest in how bio-active ingredients and processing manipulate the nutritional quality of foods, in particular, the role of plant dietary fibre in manipulating the glycaemic response. Brennan is a graduate of London University, Wye College (BSc in Applied Plant Science) and King's College London (Ph.D. in Food Science and Nutrition). During his career, he has also worked at Durham University (UK), Plymouth University (UK), Massey University (NZ) and Manchester Metropolitan University (UK). He currently serves as Editor in chief for the journal International Journal of Molecular Sciences, and International Journal of Food Science & Technology and in the Editorial Board of the Journal of Bioactive Carbohydrates and Dietary Fibre.
