Results 111 to 120 of about 43,315 (253)
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
Thinking Outside of the Cereal Box: Breeding Underutilized (Pseudo)Cereals for Improved Human Nutrition. [PDF]
, 2019 Cereal grains have historically played a critical role in sustaining the caloric needs of the human population. The major cereal crops, wheat, rice, and maize, are widely cultivated and have been subjected to biofortification to enhance the vitamin and ...
Bekkering, Cody S, Tian, Li
core
Sustainable Food Proteins, Volume 4, Issue 2, June 2026.Characterization of Lupinus angustifolius cultivated in Uruguay. The figure summarizes the experimental workflow applied to six Lupinus angustifolius samples cultivated in Uruguay. After sample preparation, different analytical approaches were performed: Proximate composition determination of moisture, ash, crude protein, and crude fat by standard AOAC
Matías Rodríguez‐Elhordoy +9 more
wiley +1 more source
Quinoa: Nutritional and phytochemical value, beneficial effects, and future applications
Applied Food ResearchCoarse grains are globally prevalent and have attracted the attention of many consumers and researchers. Quinoa (Chenopodium quinoa Willd.) is a pseudocereal native to the Andean region.
Ziyuan Guo +7 more
doaj +1 more source
Sustainable Food Proteins, Volume 4, Issue 2, June 2026.Quinoa protein hydrolysate (QpH) serves as both a nitrogen source and a functional ingredient for L. plantarum. Bacteria grown in QpH achieved high biomass production and demonstrated significantly enhanced cell membrane integrity, positioning QpH as a key component for robust, plant‐based probiotics.
Nelson Romano +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
Effect of added enzymes and quinoa flour on dough characteristics and sensory quality of a gluten free bakery product [PDF]
, 2018 The study is aimed at developing a new cereal-based product, with increased nutritional quality, by using quinoa flour. The effect of the use of transglutaminase (TGase) and proteolytic enzymes on the microstructure, properties and in vitro digestion of ...
Aiello, Alessandra +5 more
core +1 more source
Sustainable Food Proteins, Volume 4, Issue 2, June 2026.Graphical abstract illustrating the development of quinoa protein (QP) nanocarriers for the encapsulation of resveratrol (RSV) and tocopherol (TOC). ABSTRACT The objective of this work was to generate and characterize complexes of quinoa proteins (QP) with either resveratrol (RSV) or tocopherol (TOC) whose dimensions fell into the nanoscale.
Alejandra J. Rubinstein +3 more
wiley +1 more source
Chemical Composition and Nutritional Profile of Quinoa Sourdough Enriched with Quinoa Malts
MoleculesThis study investigated the combined effects of quinoa malt addition (0%, 5%, 10%) and grain variety (white, red, black) on the nutritional and sensory properties of quinoa sourdoughs.
Agata Wojciechowicz-Budzisz +5 more
doaj +1 more source
Quality assessments of untreated and washed quinoa (Chenopodium quinoa) seeds based on histlogical and foaming capacity investigations [PDF]
Quinoa seed has a high nutritional value, but has a coating of bitter-tasting saponins, making it unpalatable. Therefore the seeds are usually processed in order to remove the naturally occurring saponins from the seeds.
Groot, M.J. +5 more
core +1 more source