Results 31 to 40 of about 16,099 (203)

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, Murat Sabirovich Gins, Mirali Nuralievich Dadashev   +2 more
doaj   +1 more source

Unraveling the Strategies Used by the Underexploited Amaranth Species to Confront Salt Stress: Similarities and Differences With Quinoa Species

Frontiers in Plant Science, 2021
Yield losses due to cultivation in saline soils is a common problem all over the world as most crop plants are glycophytes and, hence, susceptible to salt stress.
Yanira Estrada, Amanda Fernández-Ojeda, Belén Morales, José M. Egea-Fernández, Francisco B. Flores, María C. Bolarín, Isabel Egea   +6 more
doaj   +1 more source

AMARANTH GRAIN PROCESSING PRODUCTS AS SOURCES OF PLANT PROTEIN, STARCH, FAT, AND ANTIOXIDANT

Siberian Journal of Life Sciences and Agriculture
Background. One of the principal ways to enhance the food products quality and improve the nutritional structure of the population is the introduction of non-traditional types of plant raw materials containing a balanced complex of proteins, lipids ...
Roman Kh. Kandrokov, Kerim S. Bekshokov, Patimat A. Bekshokova   +2 more
doaj   +1 more source

Rheological properties of dough made from grain amaranth-cereal composite flours based on wheat and spelt

Czech Journal of Food Sciences, 2009
The purpose of this study was to investigate the effect of the addition of amaranth wholegrain flour on the rheological characteristics of wheat and spelt flour dough.
Silva Grobelnik Mlakar, Martina Bavec, Matjaž Turinek, Franc Bavec   +3 more
doaj   +1 more source

Investigation of the chemical composition, physicochemical properties, and microstructure of meat patties with amaranth flour

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, G. T. Zhumanova, I. V. Mironova, E. T. Akhmadullina, N. N. Kadirov, Z. A. Galiyeva, O. V. Neverova   +6 more
doaj   +1 more source

Effect of gibberellic acid and potassium nitrate seed treatments on the emergence and seedling vigor of Amaranth and Cleome gynandra

Agrosystems, Geosciences & Environment, 2023
Seed dormancy is the major challenge in the cultivation of Amaranth and Cleome gynandra. Amaranth and C. gynandra are affected by chemical, physical, and physiological dormancy.
Linda Tapfumaneyi, Praxedis Dube, Sydney Mavengahama, Wonder Ngezimana   +3 more
doaj   +1 more source

The Apparent metabolizable energy and apparent metabolizable energy corrected for nitrogen balance of amaranth grains for Japanese quails (Coturnix coturnix japonica)

Indian Journal of Animal Sciences, 2023
The objective was to determine the values of apparent metabolizable energy (AME) and apparent metabolizable energy corrected for nitrogen balance (AMEn) of roasted and in natura amaranth grains.
CAIO SILVA QUIRINO, HEDER JOSÉ D’AVILA LIMA, MARCOS VINÍCIUS MARTINS MORAIS, ELIEVERSON FIRMIANI DE FREITAS AMARAL, TATIANA MARQUES BITTENCOURT, JULIANA FREITAS MARTINEZ, ISABELLI DIAS BRITO PEREIRA   +6 more
doaj   +1 more source

“Effects of High‐Intensity Ultrasound on the Structural, Technofunctional, and Allergenic Properties of Groundnut (Arachis hypogaea L.) Protein Isolates: A Review”

Food Chemistry International, EarlyView.
ABSTRACT The growing global demand for sustainable, nutritionally balanced protein sources has intensified interest in plant‐derived proteins, particularly those derived from oilseeds such as groundnut (Arachis hypogaea L.). However, although groundnut protein isolates (GPIs) have high nutritional quality, they exhibit limitations in technofunctional ...
Ángel Efraín Rodríguez Rivera, Kevin Ulises López Martír, Judith Esmeralda Urías Silvas, Juan Alberto Resendiz Vazquez, Raúl Delgado Delgado, María Soledad Córdova Aguilar, Antonio Hidalgo Millan   +6 more
wiley   +1 more source

Biological effects on Palmer amaranth surviving glufosinate

Agrosystems, Geosciences & Environment, 2022
Palmer amaranth (Amaranthus palmeri S. Watson) is a difficult weed to manage due to competitive growth, fecundity, and evolved herbicide resistance. Limited information exist on the fecundity of vegetative stage Palmer amaranth surviving glufosinate ...
Eric Jones, Ramon. G. Leon, Wesley Jay Everman   +2 more
doaj   +1 more source

Studies on the Nutritional, Functional, Textural, and Sensory Characteristics of Finger and Barnyard Millet‐Incorporated Nuggets

Food Chemistry International, EarlyView.
The graphic illustrates the development of nuggets traditionally known as “wari” prepared with whole green grams and composite flour barnyard millet var. (PRJ‐1) and finger millet var. (VL‐M‐380) in a 1:1 ratio. The addition of millet significantly improved the nutritional value of nuggets, providing higher levels of protein, carbohydrates, fiber ...
Payal Chauhan, Mahesh Gupta
wiley   +1 more source