Results 101 to 110 of about 24,143 (204)
Quinoa (Chenopodium quinoa willd.) [PDF]
, 2012 In this thesis 1 describe the quinoa, its current uses and possible future uses for the modern ...
Lovato, Giulio
core
Comprehensive Reviews in Food Science and Food Safety, Volume 25, Issue 6, November 2026.ABSTRACT Food processing must transition toward resource‐efficient systems that operate within planetary boundaries. Cereals, as climate‐resilient staples, offer strong potential to valorize nutrient‐rich fractions. Zero‐waste biorefinery concepts and green fractionation technologies, integrated with structure–function principles, enable the conversion
Rahul Biswas +5 more
wiley +1 more source
BMC Plant BiologyBackground Quinoa (Chenopodium quinoa Willd.) exhibits a diverse and complex response to various organisms and environmental factors. The Spodoptera exigua elicits varying levels of damage in different crops.
Junna Liu +8 more
doaj +1 more source
Bakery product development with quinoa flour (Chenopodium quinoa Willd)
, 2011 Para este trabajo, se obtuvo harina de quinua de la variedad Nariño como materia prima en grano (Chenopodium quinoa Willd), para esto se adecuó la materia prima extrayendo las saponinas del grano y posterior secado con aire caliente.
García García, Diana Paola
core
Quinoa is a resilient, nutrient-rich crop with strong potential for cultivation in marginal environments, yet it remains underutilized and under-researched, particularly in the context of automated yield estimation.
Gerard, B. +4 more
core +1 more source
, 2023 La Quinoa (Chenopodium quinoa Willd.) è una pianta annuale della famiglia delle Amaranthaceae, originaria delle Ande. Il suo approdo negli ordinamenti colturali italiani non è solo ricerca di novità, ma vera e propria innovazione agro-alimentare ...
Andrea Fiorini, Tabaglio Vincenzo
core
Comprehensive Reviews in Food Science and Food Safety, Volume 25, Issue 6, November 2026.ABSTRACT The increasing demand for protein‐enriched foods has renewed interest in farinaceous products as widely consumed and technologically adaptable matrices for nutritional improvement. However, protein enrichment cannot be evaluated solely by increases in crude protein content, as nutritional value depends on essential amino acid (EAA) balance ...
P. Álvarez‐Arteaga +3 more
wiley +1 more source
Improving the Nutritional Properties and Reducing the Oil Absorption of Donut Using Saponinized Quinoa Flour [PDF]
مجله پژوهشهای علوم و صنایع غذایی ایرانIntroductionDonut is a type of sweet fried snack which is usually produced from leavened and deep fried dough. The deliciousness and high energy of donut has made it very popular among sweet products made from wheat flour.
Mahtab Moradnia +3 more
doaj +1 more source
Tracking Sodium Inside the Plant: Hydraulic Adjustments to Deal With Salinity
Journal of Agronomy and Crop Science, Volume 212, Issue 6, November 2026.ABSTRACT Sorghum is a crop that has become more relevant in recent years due to its uses and properties (biofuel, gluten‐free flour) as well as its versatility to grow in unfavourable environmental conditions. Salinity is one of the main abiotic stresses affecting crop production and yield worldwide.
Moira R. Sutka +4 more
wiley +1 more source
Current Research in Food ScienceQuinoa grain represents an excellent source of nutrition, including protein, lipids, and fiber. Quinoa processing and cooking alters its chemical composition and bioavailability of nutrients, and while extracts have been studied, little is known about ...
Devin Connolly +8 more
doaj +1 more source