Results 121 to 130 of about 18,949 (254)

Chemical Composition and Nutritional Profile of Quinoa Sourdough Enriched with Quinoa Malts

Molecules
This 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, Alan Gasiński, Witold Pietrzak, Ewa Pejcz, Marzena Styczyńska, Joanna Harasym   +5 more
doaj   +1 more source

Quinoa allergenicity – identification of sensitising and cross- reactive quinoa proteins

, 2021
Background: There is a need for alternative food proteins from more sustainable plant sources like quinoa to ensure future supply of high quality proteins for a growing world population. As quinoa is gluten- free, it has gained increasingly popularity in
Sancho Vega, Ana Isabel, Knudsen, N. H., Bøgh, Katrine Lindholm, Ballegaard, Anne-Sofie Ravn, Gupta, S., Pilegaard, Kirsten   +5 more
core  

Exploring New Product Development: Acceptance of Textured Vegetable Protein With Baru By‐Product in Plant‐Based Burgers

Food Science &Nutrition, Volume 14, Issue 6, June 2026.
Textured vegetable proteins were produced by thermoplastic extrusion using soy protein concentrate, vital wheat gluten, and defatted baru flour, a protein‐ and fiber‐rich by‐product from the Brazilian Cerrado. The resulting plant‐based burgers were evaluated for nutritional composition, technological properties, microbiological quality, and sensory ...
Ana Paula Rebellato, Bruna dos Reis Gasparetto Cruz, Victor Guilherme Sebastião, Mirian dos Santos, Joyce Grazielle Siqueira Stürmlinger, Marise Aparecida Rodrigues Pollonio, Caroline Joy Steel   +6 more
wiley   +1 more source

Optimizing Mask R-CNN for enhanced quinoa panicle detection and segmentation in precision agriculture

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., Mhada, M., El Akrouchi, M., Hawkesford, M. J., Gracia, D. R.   +4 more
core   +1 more source

Integrated Enzyme‐ and Ultrasound‐Assisted Extraction of Fennel Seed Proteins: Process Optimization, Structure, and Functionality

Food Science &Nutrition, Volume 14, Issue 6, June 2026.
This graphical abstract presents an integrated enzyme‐ (Viscozyme L) and ultrasound‐assisted extraction strategy that successfully boosts fennel seed protein yield from 61% to 93%. Following process optimization, the resulting protein isolate exhibits significantly enhanced solubility, emulsifying, foaming, and water/oil‐holding properties.
Izzet Turker, Hilal Isleroglu
wiley   +1 more source

Quinoa in Italy: Research and Perspectives.

, 2015
An increasing number of studies have been performed in recent years in Italy on quinoa (Chenopodium quinoa Willd.). Interest in this Andean seed crop is mainly due to its resistance to the abiotic stresses affecting Mediterranean agro-ecosystems, in ...
R. D’Andria, ORSINI, FRANCESCO, C. Pulvento, BIONDI, STEFANIA, M. Riccardi, S. E. Jacobsen, A. Lavini, R. Ragab   +7 more
core  

Effects of different mixtures of maize and quinoa intercropping on grain yield and fatty acid composition of oil under water reduction

Notulae Botanicae Horti Agrobotanici Cluj-Napoca
The objective of this study was to ascertain the impact of drought on quinoa (Chenopodium quinoa) and maize (Zea mays L.) grown in intercropping at varying mixing rates, which represents a model of sustainable agricultural food production under the ...
Yakup Onur KOCA, Yuksel AYDOGAN, Ilkay ALKAN, Talih GURBUZ   +3 more
doaj   +1 more source

Improving Meat Analogues With Pea Proteins: A Comprehensive Review of Applications, Allergenicity, and Safety

Legume Science, Volume 8, Issue 2, June 2026.
ABSTRACT With the growing global population and change in consumers' lifestyles, there is a pressing need for sustainable, safe, and nutritious sources of protein. Alternative proteins, like plant‐based meat supplemented with pea protein, offer a promising source; however, knowledge of their application, allergenicity, and safety is limited, and the ...
Ahmadullah Zahir, Muhammad Junaid Anwar, Muhammad Hammad Anwar, Huma Arif, Abuzar, Priya Pravin Bora, Ghazaleh Ahmadi Partovi   +6 more
wiley   +1 more source

Breeding quinoa (Chenopodium quinoa Willd.):potential and perspectives

, 2014
Quinoa (Chenopodium quinoa Willd.) originated in the Andean region of South America; this species is associated with exceptional grain nutritional quality and is highly valued for its ability to tolerate abiotic stresses.
Zurita-Silva, Andrés, Jacobsen, Sven-Erik, Fuentes, Francisco, Schwember, Andrés R., Zamora, Pablo   +4 more
core   +1 more source

Comparative Physicochemical and Techno‐Functional Characterisation of Legume Protein Concentrates for Gluten‐Free Bread Applications

Legume Science, Volume 8, Issue 2, June 2026.
ABSTRACT The increasing demand for plant‐based gluten‐free foods has driven exploration of alternative protein ingredients capable of delivering enhanced structural functionality. This study comparatively evaluated five protein concentrates from red kidney bean (RKB), peanut (PF), soybean (SF), black‐eyed bean (BEB) and melon seed (MSF) to elucidate ...
Mary Nkongho Tanyitiku, Srivathsa Kumbaji, Rakshya Pandit, Saritha Kagula   +3 more
wiley   +1 more source