Results 21 to 30 of about 18,949 (254)

Sensory evaluation of gluten-free quinoa whole grain snacks

Heliyon, 2016
Sensory evaluation of quinoa gluten-free whole grain low fat and salt snacks was conducted. The snacks were Quinoa, Quinoa-Cayenne Pepper, Quinoa-Ginger and Quinoa-Turmeric.
Talwinder S. Kahlon, Roberto J. Avena-Bustillos, Mei-Chen M. Chiu   +2 more
doaj   +1 more source

Worldwide development of agronomic management practices for quinoa cultivation: a systematic review

Frontiers in Agronomy, 2023
Quinoa (Chenopodium quinoa Wild.) is a drought and salinity-tolerant crop that originated in the Andes over 7000 years ago. It is adapted to different agroecological areas and can be grown from sea level to an altitude of 4000 m.
Nawal Taaime, Sifeddine Rafik, Khalil El Mejahed, Abdallah Oukarroum, Redouane Choukr-Allah, Rachid Bouabid, Mohamed El Gharous   +6 more
doaj   +1 more source

QUINOA (CHENOPODIUM QUINOA WILLD QUINOA (CHENOPODIUM QUINOA WILLD) AS FUNCTIONAL FOOD

Revista de Atenção à Saúde, 2010
Nas últimas décadas, muita atenção tem sido direcionada ao envolvimento dos alimentos funcionais na prevenção de diversas doenças não transmissíveis. O consumo de vegetais (frutas, hortaliças e grãos) tem sido apontado como parte indispensável para uma alimentação rica em compostos bioativos.
Emília Yasuko Ishimoto, Marcela Piedade Monteiro   +1 more
openaire   +1 more source

INFLUENCE OF AGRONOMIC MANAGEMENTS ON GROWTH AND YIELD OF QUINOA (Chenopodium quinoa Willd.) [PDF]

, 2021
A Thesis Submitted to The Department of Agronomy, Faculty of Agriculture, Sher-e-Bangla Agricultural University, Dhaka, in partial fulfilment of the requirements for the degree of MASTERS OF SCIENCE (MS) IN AGRONOMYA field experiment was
HOMA, AFROJA AKTER
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Quinoa phenotyping methodologies: An international consensus [PDF]

, 2021
Quinoa is a crop originating in the Andes but grown more widely and with the genetic potential for significant further expansion. Due to the phenotypic plasticity of quinoa, varieties need to be assessed across years and multiple locations.
Rey, Elodie, Johansen, Kasper, Gabriele Fiene, Bertero, Daniel, Irfan Afzal, Patiranage, Dilan S.R., Colque‐Little, Carla, Stanschewski, Clara S., Bazile, Didier, Colque-Little, Carla, Melino, Vanessa J., Streich, Jared, David Wu, Vanessa J. Melino, Schmöckel, Sandra M., Evan B. Craine, Emrani, Nazgol, Helena Oakey, Sebastian Raubach, Rajapaksha Patiranage, Dilan Sarange, Magdi A. A. Mousa, Daniel Bertero, Nathan Miller, Patiranage, Dilan, on behalf of the Quinoa Phenotyping Consortium, Stanschewski, Clara S, Miller, Nathan, Andreasen, Christian, Sandra M. Schmöckel, Dilan S. R. Patiranage, Christian Jung, Didier Bazile, Carla Colque-Little, Jung, Christian, Mousa, Magdi, Craine, Evan B, on behalf of the Quinoa Phenotyping Consortium on behalf of the Quinoa Phenotyping Consortium, Jared Streich, Daniel Buchvaldt Amby, Murphy, Kevin, Gordon Wellman, Colque Little, Carla, Tester, Mark A., Christian Andreasen, Stanschewski, Clara, Jacobson, Daniel, Amby, Daniel Buchvaldt, Schmöckel, Sandra, Melino, Vanessa, Amby, Daniel, Mousa, Magdi A. A., Buchvaldt Amby, Daniel, Elodie Rey, Tester, Mark, Patiranage, Dilan S. R., Moussa, Magdi A.A., Craine, Evan B., Melino, Vanessa J, Wellman, Gordon, Kasper Johansen, Wu, David, Mousa, Magdi A A, Mark Tester, Fiene, Gabriele, Oakey, Helena, Schmöckel, Sandra M, Craine, Evan, Bertero, Hector Daniel, Raubach, Sebastian, Clara S. Stanschewski, Kevin Murphy, Warmington, Mark, Afzal, Irfan, Daniel Jacobson, Mark Warmington, Nazgol Emrani   +75 more
core   +1 more source

Effect of Salt and Sodium Caseinate on Quality of Quinoa Dough and Noodle

Shipin gongye ke-ji, 2022
In this paper, quinoa dough was used as raw material to investigate the effects of different salt (NaCl, KCl, sodium caseinate) on the texture and rheological properties of quinoa dough and noodles such as hardness, chewiness, viscosity and structural ...
Qi SHANG, Baotang ZHAO, Xianxian DING, Wenwei ZHANG, Fumin YANG   +4 more
doaj   +1 more source

Research Progress on Extraction, Functional Properties and Modification Approach of Quinoa Protein

Shipin gongye ke-ji, 2023
Quinoa is considered as a pseudo-cereal and recommended by FAO as the most suitable "whole food" for human consumption. With the rapid development of the health industry, the demand for quinoa products is increasing.
Lixiao FU, Xiao FENG, Xiaozhi TANG
doaj   +1 more source

Advances of Biotechnology in Quinoa Production: A Global Perspective

, 2021
In the last 30 years, quinoa started to be tested and produced in more than 100 countries outside the Andes, its region of origin. Nowadays, quinoa is found in more than 120 countries around the globe.
López-Marqés, Rosa Laura, Palmgren, Michael, Condori Ali, Bruno, Alandia, Gabriela, Rodríguez, Juan Pablo   +4 more
core   +1 more source

Quinoa Flour, the Germinated Grain Flour, and Sourdough as Alternative Sources for Gluten-Free Bread Formulation: Impact on Chemical, Textural and Sensorial Characteristics

Fermentation, 2021
The demand for gluten-free breads has increased in the last years, but important quality and nutritional challenges remain unsolved. This research evaluated the addition of quinoa in whole quinoa grain flour, germinated quinoa flour, and quinoa sourdough,
Wendy Franco, Katherine Evert, Carina Van Nieuwenhove   +2 more
doaj   +1 more source

GROWTH AND YIELD OF QUINOA (Chenopodium quinoa Willd.) AS AFFECTED BY SPLIT APPLICATION OF NITROGEN [PDF]

, 2021
A Thesis Submitted to The Department of Agronomy, Faculty of Agriculture, Sher-e-Bangla Agricultural University, Dhaka, in partial fulfilment of the requirements for the degree of MASTERS OF SCIENCE (MS) IN AGRONOMYAn experiment was ...
MST. NAZMUNNAHER
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