Results 11 to 20 of about 42,237 (233)
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
doaj +1 more source
Investigation of the Influence of “Amaranth” Cryoadditive on Organoleptic and Microbiological Parameters of Processed Cheeses [PDF]
, 2018 There was grounded the expedience of using “Amaranth” cryoadditive in the technology of processed cheeses. “Amaranth” cryoadditive contains necessary vitamins and microelements of the natural origin.
Bilyk, O. (Oksana) +4 more
core +2 more sources
A holistic approach to enhance the use of neglected and underutilized species: the case of Andean grains in Bolivia and Peru [PDF]
, 2014 The IFAD-NUS project, implemented over the course of a decade in two phases, represents the first UN-supported global effort on neglected and underutilized species (NUS).
Amaya, K. +5 more
core +2 more sources
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
doaj +1 more source
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
doaj +1 more source
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
doaj +1 more source
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
doaj +1 more source
Elaboration of a spontaneous gluten-free sourdough with a mixture of amaranth, buckwheat, and quinoa flours analyzing microbial load, acidity, and pH [PDF]
, 2019 Pseudocereals are gluten-free, nutrient-dense raw materials that are being considered for the production of gluten-free products, especially bread. This study proposes a gluten-free sourdough formula based on equal amounts of amaranth, buckwheat and ...
Carbó Moliner, Rosa +3 more
core +2 more sources
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
doaj +1 more source
Betalains in some species of the amaranthaceae family: A review [PDF]
, 2018 Natural pigments are largely distributed in the plant kingdom. They belong to diverse groups, with distinct biochemical pathways. Betalains with colours that range from yellow to red-violet can de divided into two main subgroups: betaxanthins and ...
Ali +31 more
core +2 more sources