Results 11 to 20 of about 15,630 (157)
Effects of light quality on the growth, mineral, and functional contents of green and red amaranth
Journal of Applied Botany and Food Quality, 2023 Amaranth (Amaranthus tricolor L.) is a highly nutritious leafy vegetable, and the varieties have bright light green (green amaranth) and red (red amaranth) leaves.
Yukiko Tomari +2 more
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Journal of Agriculture and Food Research, 2023 Amaranth (Amaranthus cruentus L.) is the most consumed leaf vegetable in Benin. A study carried out in south Benin have shown that the production of this vegetable is severely limited by insect pest pressure. The present study aimed to identify the major
Yèyinou Ginette Azandémè-Hounmalon +6 more
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BAKING PROPERTIES OF DIFFERENT AMARANTH FLOURS AS WHEAT BREAD INGREDIENTS
Harčova Nauka ì Tehnologìâ, 2020 The technological properties of full-fat amaranth flour depend on the varietal characteristics of the Ukrainian amaranth grain and differ significantly from amaranth flour from flakes and amaranth flour from groats. In comparison with patent wheat flour,
S. Mykolenko, D. Zhygunov, T. Rudenko
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The Plant Genome, 2022 Amaranth species (Amaranthus spp.) serve as pseudo cereals and also as traditional leafy vegetables worldwide. In addition to high vigor and richness in nutrients, drought and salinity tolerance makes amaranth a promising vegetable to acclimatize to the ...
Ya‐Ping Lin +4 more
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International Journal of Agricultural Sustainability, 2017 Aquatic agricultural systems (AAS) in coastal Southwest Bangladesh have evolved in response to a number of stimuli and constraints including improving market access, technological change, and salinization. Farming systems in the region are highly dynamic,
Golam Faruque +6 more
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Photonic Sensors, 2023 Amaranth imprinted nanoparticles were prepared by two-phase mini emulsion polymerization of hydroxyethyl methacrylate and ethylene glycol dimethacrylate using acrylamide and methacrylic acid as functional monomers. The amaranth non-imprinted nanoparticle
Fatma Ozge Ozgur +3 more
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PENETAPAN KADAR BESI (Fe) PADA BAYAM HIJAU, BAYAM RAJA DAN BAYAM DURI DI PASAR MOJOSONGO
Caraka Tani: Journal of Sustainable Agriculture, 2008 Vegetables are essential for the body and easy to be found everywhere. Amaranth is highly nutritious vegetale and most people enjoy it. Amaranth is the source of vitamin A, C and aslo Fe, Ca and K as much as 40%. The Fe content in amaranth is high enough,
Widiastuti Widiastuti, Fitria Aini
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Physical and chemical analysis and biochemical composition of amaranth introduced in Dagestan
RUDN Journal of Agronomy and Animal Industries, 2019 Amaranth leaves are of high nutritional value, containing various metabolites, monoand disaccharides, photosynthetic pigments, unsaturated acids, phenolcarboxylic acids with high antioxidant activity.
Ramida Gusenovna Magomedmirzoeva +2 more
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Теория и практика переработки мяса, 2023 This study aimed to investigate the effect of adding amaranth flour to meat patties on their chemical composition. Four different variations of meat patties were prepared, with amaranth flour added at concentrations of 5%, 10%, and 15% in place of beef ...
A. K. Suychinov +6 more
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Czech Journal of Food Sciences, 2016 Puffed grains of the varieties of proso millet (Penicum miliaceum L.) and amaranth (Amaranthus cruentus L.) were evaluated as a source of nutritional compounds.
Beata Piłat +2 more
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