Results 111 to 120 of about 49,952 (287)
ANTIHYPERTENSIVE ACTIVITY OF QUINOA (Chenopodium quinoa Willd.) PROTEIN HYDROLYSATES
African Journal of Traditional, Complementary and Alternative Medicines, 2018 Background: Nowadays, there has been an increase in the number of studies focused on the search for bioactive compounds produced by hydrolytic reactions from natural sources, such as the Quinoa grain, which represents an interesting agro-alimentary source that can have a beneficial influence on health, specifically antihypertensive ...
Moreno-Limón, Sergio +1 more
openaire +2 more sources
Sustainable Food Proteins, Volume 4, Issue 1, March 2026.The lacking essential amino acids, low digestibility, bioavailability, bitterness, and presence of anti‐nutritional factors that limit the consumption of plant proteins and their use in food formulations are discussed comprehensively. The findings of recent studies on novel technologies and computer‐based applications used to cope with these challenges
Humeyra Cavdar Dincturk +3 more
wiley +1 more source
Journal of the American Oil Chemists' Society, Volume 103, Issue 2, Page 99-121, February 2026.ABSTRACT The impressive growth in the global market for plant‐based foods has a direct impact on the food industry, requiring greater efforts in product reformulation for the replacement of animal‐based ingredients, including proteins. The replacement of animal‐derived proteins frequently applied as emulsifiers in food formulations, for example ...
Thais C. Brito‐Oliveira +2 more
wiley +1 more source
Food Science &Nutrition, Volume 14, Issue 2, February 2026.This retrospective study evaluates whether greater adherence to an anti‐inflammatory diet is associated with biomarkers and gut microbiota profiles linked to reduced colorectal cancer risk. The study seeks to clarify how dietary patterns influence inflammation and gut microbiota, providing insights to guide effective prevention strategies for ...
Hantao Wang, Yunjie Shi, Wei Wang, Xu Li
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
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
Agronomic characterization and interaction of genotype by environment of quinoa under conditions of Brazil and Colombia [PDF]
, 2023 A Wilson +2 more
openalex +1 more source
Plant-Environment Interactions, Volume 7, Issue 1, February 2026.ABSTRACT Dry regions are primarily inhabited by smallholder farmers who have limited capacity to enhance agricultural productivity, particularly in crop production. These areas are characterized by low and erratic rainfall that does not support crops to maturity.
Andrew Tapiwa Kugedera +1 more
wiley +1 more source
Journal of Food Process Engineering, Volume 49, Issue 2, February 2026.This scoping review (2020–2025) compiles validated evidence on the antioxidant potential of unconventional edible plants (PANCs). Thirty species showed high phenolic content and strong radical‐scavenging activity, reinforcing their role as natural antioxidants and sustainable alternatives to synthetic additives within biodiversity‐based food systems ...
Nathália Letícia Hernandez Brito +8 more
wiley +1 more source