Is quinoa‐farming sustainable in marginal environments? Social, economical and environmental aspects
Journal of the Science of Food and Agriculture, EarlyView.Abstract Quinoa (Chenopodium quinoa Willd.) is an Andean grain crop introduced as a novel crop to many parts of the world in recent years. Recognized for nutritious seeds and high abiotic stress tolerance, it has been promoted as an element of climate‐resilient agriculture, particularly in marginal environments.
Anna Tabea Mengen +5 more
wiley +1 more source
From raw material to functional food: Effect of dry-heat treatment on whole quinoa flour structure and dough rheology, with in vivo hypoglycemic validation at the optimal temperature. [PDF]
Food Chem XZhou YL, Li XL, You XY, Wang XY.
europepmc +1 more source
Effect of the addition of yacon flour (Smallanthus sonchifolius) and freezing on baking performance
Journal of the Science of Food and Agriculture, EarlyView.Abstract BACKGROUND Yacon (Smallanthus sonchifolius), a tuber rich in fructans, presents potential for application in breadmaking due to its nutritional properties and cryoprotectant activity. The aim of this study was to evaluate the incorporation of yacon flour in bread formulations (50 g/kg and 100 g/kg on flour mixture basis) and its impact on ...
Gabriel A. Atanazio‐Silva +4 more
wiley +1 more source
Innovative Emerging Technologies for Pulse Flour Functionalization: A Comparison With Conventional Thermal and Biological Techniques. [PDF]
Compr Rev Food Sci Food SafDrudi F, Tappi S, Tylewicz U.
europepmc +1 more source
Journal of the Science of Food and Agriculture, EarlyView.Abstract BACKGROUND The South Korean wine market has rapidly expanded in recent years; however, the sensory characteristics of domestically produced red wines remain largely unexplored. This study aims to profile the sensory attributes of South Korean red wines and compare the performance of two rapid profiling methods – check‐all‐that‐apply (CATA) and
Yeonjoo Yeo +5 more
wiley +1 more source
Functional Wet Noodles Based on Modified Cassava Flour and Pumpkin Flour: Physicochemical, Bioactive, Structural, and Starch Digestibility Characteristics. [PDF]
Int J Food SciSlamet A, Dinarto W, Sundari S.
europepmc +1 more source
Journal of the Science of Food and Agriculture, EarlyView.Abstract BACKGROUND Mallow (Malva sylvestris L.) petals are traditionally consumed as herbal tea across the Mediterranean for their soothing and anti‐inflammatory properties; however, scientific characterization of this consumption‐relevant matrix under realistic brewing conditions remains scarce.
Armin Amanpour +2 more
wiley +1 more source
Development of a Dairy Product Enriched With Oleaster Flour: A Novel Gluten-Free Functional Pudding. [PDF]
Food Sci NutrUzunsoy İ, Erem F, Anli EA.
europepmc +1 more source
Journal of the Science of Food and Agriculture, EarlyView.Abstract BACKGROUND Rice milling characteristics and storage stability are critical traits influencing industrial applications. Floury endosperm rice carrying the flo4‐4 allele is valuable for dry milling but exhibits reduced storage stability associated with altered starch structural characteristics.
Su‐Kyung Ha +11 more
wiley +1 more source
Safety and quality evaluation of commercial wheat flour in Saudi Arabia through microbiological, chemical, and molecular analyses: a preliminary baseline assessment. [PDF]
Front MicrobiolKhan Ghyathuddin AA +9 more
europepmc +1 more source