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The functional ingredients of quinoa (Chenopodium quinoa) and physiological effects of consuming quinoa: A review [PDF]
Food Frontiers, 2021 The seed of quinoa (Chenopodium quinoa) is a pseudocereal well known for its high nutritive value. The purpose of this review is to evaluate the potential for it to be used as a functional food.
Mingfu Wang
exaly +3 more sources
FoodsIn order to explore the effect of the content of nutritional components of quinoa on its sensory quality, 22 quinoa varieties were collected from 11 major quinoa-producing areas at home and abroad as experimental materials.
Shengyuan Guo +7 more
doaj +3 more sources
Овощи России, 2023 Quinoa (Chenopodium quinoa Willd.) is a cultivated plant of the Amaranthaceae family of Peruvian origin with high nutritional value. The Krasnodar region of Russia is a region with favorable climatic conditions for growing quinoa.
V. Mendoza, R. Mendoza, D. V. Dmitriev
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Research on Vitro Antioxidant Properties of Quinoa Solid-State Fermentation and its Products
Liang you shipin ke-ji, 2021 In order to filter quinoa varieties with higher nutritional value and reveal the differences in antioxidant properties between quinoa varieties,this paper used red quinoa,white quinoa and black quinoa as raw materials,and conducted solid-state ...
LI Meng-yao,SHI +6 more
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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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Analysis of Flavoring Substances in Defatted Quinoa Noodles
Liang you shipin ke-ji, 2021 In order to improve the quality of quinoa noodles and inhibit the negative effect of rancid taste caused by oil oxidation on noodles in processing quinoa powder,the defatting treatment of quinoa powder was introduced,and the volatile substances in common
HUANG Rui-han +6 more
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Current Research in Food Science, 2023 Quinoa bran is a by-product during quinoa processing, which is not well used due to its high content of antinutritional factors. The nutritional, antinutritional, antioxidative and mineral content were analyzed in quinoa bran from five producing areas ...
Xueyong Zhou +5 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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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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Frontiers in Plant Science, 2021 Quinoa (Chenopodium quinoa), native to the Andean region of South America, has been recognized as a potentially important crop in terms of global food and nutrition security since it can thrive in harsh environments and has an excellent nutritional ...
Takuya Ogata +12 more
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