The increasing demand for healthier and functional diets has rescued traditional foods, such as quinoa and amaranth. These plants are pseudocereals that were very important for ancient civilizations. Their nutritional quality is higher than many cereals that make up the modern diet so they are gaining great prominence in the markets. Quinoa has high levels of protein, ascorbic acid and minerals, such as phosphorus and potassium. Amaranth is also a good source of protein and has high levels of lysine and sulphur amino acids. Encouraging the cultivation of these pseudocereals by small and medium-sized farmers represents an interesting strategy to promote food security in developing countries, since they adapt easily to different environmental conditions. This article presents a review of the literature on quinoa and amaranth, highlighting their morphological, agronomic, nutritional and socioeconomic aspects and their importance as functional foods, as well as their uses in animal and human nutrition. The information provided in this review will benefit the scientific communities and researchers working with nutrition, functional diets, traditional foods and beyond.

Lettuce production systems present high technological level being commonly grown in the field, in a greenhouse, in hydroponics and organic system which allows harvesting plants with good quality all over the year (^{Prela-Pantano et al., 2015}).

This review aims to demonstrate the possible formation of Ethyl carbamate (EC) in different production stages of cachaça. EC is a carcinogen confirmed in animal experiments and possibly carcinogenic to humans. EC incidence below relevant health limits naturally affects many fermented foods and beverages. Concentrations above 1 mg L-1 are often detected in certain spirits derived from cyanogenic plants. In Brazil, cachaça is widely consumed and therefore consumers are at health risk if they drink EC beverages at high concentrations, since the amount of EC in cachaça (sugar cane brandy) constantly exceeds the threshold 0.21 mg L-1 , damaging the health of consumers and hindering exportation to North America and Europe. Many studies have reported on EC formation at different stages of the cachaça production process. Most studies refer to EC formation during fermentation and distillation. In fermentation, reaction occurs between ethanol and nitrogen precursors, such as urea (H 2 NCONH 2) and cyanide (CN-) to form EC. In distillation, cupric ions catalyze cyanide conversion from EC; however, in discontinuous distillation, the bottling fraction of cachaça reduced EC concentration. Although this review describes the possible routes of EC formation at different production stages of cachaça, it presents some studies on EC reduction in alcoholic beverages.

Kale is widely consumed in Brazil, especially collard, but curly kale is still little known in the consumer market. Unlike collard, curly kale, has curly leaves and is generally dark green (^{Olsen et al., 2009}; ^{Pathirana et al., 2017}; ^{Bejo, 2019}). Also, it is high yielding and has good tolerance to early weighing (^{Bejo, 2019}).

A large amount of information about consumer profile can be obtained when consumption habits are observed. Thus, the aim of this work was to identify the profile of consumers and their consumption habits in relation to quinoa and amaranth in Brazil. Data were collected through an online questionnaire survey method, covering aspects such as consumer profile, knowledge and consumption of quinoa and amaranth, diet diversification, and packaging preferences. Within two months, 520 responses were obtained. Around 90% of participants knew quinoa and 43% knew amaranth. High nutritional quality and diet diversification were the main motivations for the consumption of these pseudocereals, and the purchase of these products in grains and in bulk were the most common forms of commercialization among participants. Despite quinoa being more widely consumed, it was concluded that most participants were interested in including amaranth in their diets. A broader dissemination of these foods could contribute to their inclusion in the diet of an increasing number of people.