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 +4 more
doaj +1 more source
Lactic fermentation as a strategy to improve the nutritional and functional values of pseudocereals [PDF]
, 2019 One of the greatest challenges is to reduce malnutrition worldwide while promoting sustainable agricultural and food systems. This is a daunting task due to the constant growth of the population and the increasing demands by consumers for functional ...
Gerez, Carla Luciana +2 more
core +1 more source
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 +2 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
Elaboration of a spontaneous gluten-free sourdough with a mixture of amaranth, buckwheat, and quinoa flours analyzing microbial load, acidity, and pH [PDF]
, 2019 Pseudocereals are gluten-free, nutrient-dense raw materials that are being considered for the production of gluten-free products, especially bread. This study proposes a gluten-free sourdough formula based on equal amounts of amaranth, buckwheat and ...
Carbó Moliner, Rosa +3 more
core +2 more sources
Silicon mitigates nutritional stress in quinoa (Chenopodium quinoa Willd.) [PDF]
Scientific Reports, 2021 AbstractNutritional deficiency is common in several regions of quinoa cultivation. Silicon (Si) can attenuate the stress caused by nutritional deficiency, but studies on the effects of Si supply on quinoa plants are still scarce. Given this scenario, our objective was to evaluate the symptoms in terms of tissue, physiological and nutritional effects of
Sales, Ana Carolina +7 more
openaire +5 more sources
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 +2 more
doaj +1 more source
Effect of temperature on the growth and development of quinoa plants (Chenopodium quinoa Willd.): A review on a global scale [PDF]
, 2020 The increase in temperature and constant changes in climate negatively affects the development of the plants, which has resulted in an alarming situation for many of the different crops of agricultural and food interest.
Bazile, Didier +5 more
core
Metabolome and transcriptome profiles in quinoa seedlings in response to potassium supply
BMC Plant Biology, 2022 Background Quinoa (Chenopodium quinoa Willd.) is a herb within the Quinoa subfamily of Amaranthaceae, with remarkable environmental adaptability. Its edible young leaves and grains are rich in protein, amino acids, microorganisms, and minerals.
Tingzhi Huang +8 more
doaj +1 more source
Unusual features of pomoviral RNA movement [PDF]
, 2013 This work is partially supported by the Scottish Government’s Rural and Environment Science and Analytical Services (RESAS) DivisionPotato mop-top pomovirus (PMTV) is one of a few viruses that can move systemically in plants in the absence of the capsid ...
Bragard, Claude +6 more
core +1 more source