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Modifying quinoa protein for enhanced functional properties and digestibility: A review
Current Research in Food Science, 2023 Quinoa (Chenopodium quinoa Willd.) is a pseudocereal plant that originally came from South America. The trend of consuming quinoa is propelled by its well‒balanced amino acid profile compared to that of other plants.
Hao Cui +4 more
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Silicon mitigates nutritional stress in quinoa (Chenopodium quinoa Willd.) [PDF]
Scientific Reports, 2021 AbstractNutritional deficiency is common in several regions of quinoa cultivation. Silicon (Si) can attenuate the stress caused by nutritional deficiency, but studies on the effects of Si supply on quinoa plants are still scarce. Given this scenario, our objective was to evaluate the symptoms in terms of tissue, physiological and nutritional effects of
Sales, Ana Carolina +7 more
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Phylogenetic Determination of Chenopodium quinoaBased on the Chloroplast Genes rbcL and matK
International Journal of Agronomy, 2023 Chenopodium quinoa is an Andean species of great interest because of its excellent nutritional quality and great adaptability to different environmental conditions.
Elsa Helena Manjarres-Hernández +1 more
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Composition and nutritinal value of quinoa (Chenopodium quinoa) – a review [PDF]
Czech Journal of Food Sciences, 2000 Literature data on proteins, lipids, starch, minerals, vitamins and saponins contents and composition and their distribution within whole quinoa seeds, hulls, bran and flour are reviewed. An information on effects of quinoa processing on nutritional value and food applications is also given.
P. Kalač, J. Moudrý
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QUINOA AS A NEW LEAFY VEGETABLE CROP IN EGYPT [PDF]
Arab Universities Journal of Agricultural Sciences, 2018 The present work was aimed to evaluate Chenopodium quinoa cultivar CICA (Chenopodium quinoa Willd. cv. CICA), in field experiments, as a new and non-traditional leafy crop in Egypt under saline (ECe 17.9 dSm-1) and non-saline (ECe 1.9 dSm-1) soil ...
A. El-Naggar +3 more
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Progress in the Investigation on Nutrition and Starch Properties of Quinoa
Liang you shipin ke-ji, 2021 Quinoa (Chenopodium quinoa Willd.) has gaining wider attention for its well-balanced nutrition in recent years.As the main ingredient of quinoa grain,starch accounts for more than 50% of the dry weight,which plays an important role in defining the ...
WANG Xiao-xuan +7 more
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Pesquisa Agropecuária Tropical, 2011 Quinoa (Chenopodium quinoa Willd.), native to the South American Andes, has been adapted for cultivation in Brazil, via progeny selection. Originating from the Q4 population, from Ecuadorian valleys, Q4.5 has shown outstanding performance.
Roberto Lorena de Barros Santos +2 more
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Characterization of the complete chloroplast genome of Chenopodium quinoa Willd
Mitochondrial DNA. Part B. Resources, 2017 Chenopodium quinoa Willd is the main traditional food of Inca aboriginal, which was a native grain in South American andes mountains. It has more than five thousand years of edible and cultivation history.
Kangyu Wang +6 more
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Mitochondrial DNA. Part B. Resources, 2021 The grain Chenopodium quinoa Willd. is the main traditional food of Inca aboriginal, which was a native grain in South American Andes Mountains, the edible and cultivation history of which has been more than five thousand years.
Ming-Ze Gao +4 more
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Food Chemistry: X, 2023 Quinoa (Chenopodium quinoa Willd.) is an ancient crop with perfect nutritional composition and antioxidants substances. However, the current research on the nutritional quality of quinoa is limited to a small number of varieties or a single origin.
Xuan Chen +5 more
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