Origin, production and utilization of pseudocereales -- Structure and composition of kernels -- Carbohydrates of kernels -- Dietary fiber and bioactive compounds of kernels -- Proteins and amino acids of kernels -- Lipids of kernels -- Pseudocereal dry and wet milling : processes, products and applications -- Food uses of whole pseudocereals -- Pseudocereals in gluten-free products -- Nutritional and health implications of pseudocereal intake.