Potential Utilization of Pseudocereals and Their By-Products in Food and Non-Food Industries

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dc.contributor.authorAltıner, Dilek Dülger
dc.contributor.authorAydın, Emine
dc.contributor.authorYıldız, Gökçen
dc.date.accessioned2026-07-01T11:36:28Z
dc.date.available2026-07-01T11:36:28Z
dc.date.issued2026
dc.departmentDüzce Üniversitesi
dc.description.abstractIn today’s world, the spread of global pandemics and the rise in non-communicable diseases continue to pose significant challenges. Despite increasing awareness of these health issues and the harmful effects of unhealthy processed foods, consumers have yet to fully embrace lifestyle and dietary changes that prioritize more conscious food choices. Consequently, the demand for functional foods that promote health has been steadily growing in the food market. Pseudocereals, known for their rich phytochemical content, essential amino acids, and beneficial saturated fatty acids, have emerged as valuable functional foods. As alternatives to traditional cereals, pseudocereals such as quinoa, amaranth, and buckwheat are often referred to as the foods of the future. They contribute significantly to the development of alternative functional food products designed to help prevent or manage various health conditions. These ancient grains are particularly noteworthy for their high levels of antioxidants, phenolic compounds, vitamins, and minerals. Beyond their nutrient-rich profiles, pseudocereals are naturally gluten-free and are celebrated for their antimicrobial, antidiabetic, anticancer, and anti-inflammatory properties. Thanks to their high fiber content, they are also recognized as effective prebiotic foods. These attributes make pseudocereals promising candidates for addressing a range of health challenges, including obesity, osteoporosis, cardiovascular diseases, gastrointestinal disorders, Alzheimer’s disease, and kidney failure. Quinoa (Chenopodium quinoa Willd.) stands out for its abundance of bioactive compounds, making it ideal for gluten-free and diabetes-friendly products. Amaranth (Amaranthus spp.), rich in vitamins and proteins, is a key ingredient in gluten-free diets, while buckwheat (Fagopyrum esculentum Moench.), with its high protein content, is particularly valued in vegan diets. Beyond their culinary applications, the hulls, starch, proteins, and by-products of these pseudocereals are utilized in non-food industries, including cosmetics and medicine. This chapter, in this context, highlights the nutritional benefits and health-promoting properties of quinoa, amaranth, and buckwheat and explores their diverse applications in food and non-food sectors, emphasizing the added value of their by-products in these industries. © 2026 selection and editorial matter, Amir Gull, Gulzar Ahmad Nayik, Jahangir Ahmad Rather, F.A. Masoodi, and Charles Brennan; individual chapters, the contributors.
dc.identifier.doi10.1201/9781003584858-4
dc.identifier.endpage103
dc.identifier.isbn978-104055252-0
dc.identifier.isbn978-103295423-3
dc.identifier.scopus2-s2.0-105034599293
dc.identifier.scopusqualityN/A
dc.identifier.startpage47
dc.identifier.urihttps://doi.org/10.1201/9781003584858-4
dc.identifier.urihttps://hdl.handle.net/20.500.12684/23052
dc.indekslendigikaynakScopus
dc.language.isoen
dc.publisherCRC Press
dc.relation.ispartofPseudocereals: Nutritional, Technological, and Industrial Perspectives
dc.relation.publicationcategoryKitap Bölümü - Uluslararası
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.snmzKA_Scopus_20260623
dc.subjectCereal products
dc.subjectDiseases
dc.subjectFood ingredients
dc.subjectFood microbiology
dc.subjectNutrients
dc.subjectNutrition
dc.subjectVitamins
dc.subjectDietary changes
dc.subjectFood industries
dc.subjectFood markets
dc.subjectFunctionals
dc.subjectGluten-free
dc.subjectHarmful effects
dc.subjectHealth issues
dc.subjectNon-communicable disease
dc.subjectPhytochemical
dc.subjectPseudo cereals
dc.subjectFunctional food
dc.titlePotential Utilization of Pseudocereals and Their By-Products in Food and Non-Food Industries
dc.typeBook Part

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