Results 41 to 50 of about 29,578 (264)
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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Worldwide Evaluations of Quinoa—Biodiversity and Food Security under Climate Change Pressures
, 2023 This volume collates the main recent developments from studies on quinoa (Chenopodium quinoa Willd.) worldwide. The most important studies focused on the study of the main agronomic practices, ecophysiological traits, genetics, and post-harvest aspects ...
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Effects of quinoa flour (Chenopodium Quinoa Willd) substitution on wheat flour characteristics
Current Research in Food Science, 2023 Quinoa is a pseudo-cereal with great nutritional and functional qualities, serving as an excellent substitution to develop quinoa-containing foods. This study aimed to explore the influence of quinoa flour substitution on quality characteristics of wheat
Jianlou Mu +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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Nutraceutical properties and secondary metabolites of quinoa (Chenopodium quinoa Willd.): a review
International Journal of Food Properties, 2023 Quinoa is a food grain crop that has gained popularity in recent years due to its high nutrient content, phytochemical qualities, and health advantages.
Shivani Ranjan +7 more
semanticscholar +1 more source
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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QUINOA (CHENOPODIUM QUINOA WILLD QUINOA (CHENOPODIUM QUINOA WILLD) AS FUNCTIONAL FOOD
Revista de Atenção à Saúde, 2010 Nas últimas décadas, muita atenção tem sido direcionada ao envolvimento dos alimentos funcionais na prevenção de diversas doenças não transmissíveis. O consumo de vegetais (frutas, hortaliças e grãos) tem sido apontado como parte indispensável para uma alimentação rica em compostos bioativos.
Emília Yasuko Ishimoto +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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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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