Results 31 to 40 of about 50,639 (312)

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

Betalains in some species of the amaranthaceae family: A review [PDF]

, 2018
Natural pigments are largely distributed in the plant kingdom. They belong to diverse groups, with distinct biochemical pathways. Betalains with colours that range from yellow to red-violet can de divided into two main subgroups: betaxanthins and ...
Ali, Barua, Bhujbal, Bucur, Bussmann, Böhm, Clemente, Corio-Costet, Dinda, Guo, Križnic, Kumar, Liu, Malomo, Mujica, Mulinacci, Narayanan, Nidavani, Pavoković, Pietrzkowski, Popa, Ramachandran, Rehman, Rub, Salvador, Saqib, Saritha, Shao, Surse, Telagari, Vendruscolo, Yaacob   +31 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, Campos, Cid Naudi Silva, de Souza Junior, Jonas Pereira, da Silva, Dalila Lopes, Oliveira, Kamilla Silva, de Mello Prado, Renato, Teodoro, Larissa Pereira Ribeiro, Teodoro, Paulo Eduardo   +7 more
openaire   +5 more sources

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

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

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

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, García-Molano, F., García-Parra, M.A., Plazas-Leguizamón, N., Roa-Acosta, D.F., Stechauner-Rohringer, R.   +5 more
core  

Conservation and use of genetic resources of underutilized crops in the Americas - A continental analysis [PDF]

, 2014
Latin America is home to dramatically diverse agroecological regions which harbor a high concentration of underutilized plant species, whose genetic resources hold the potential to address challenges such as sustainable agricultural development, food ...
Galluzzi, Gea, López Noriega, Isabel
core   +3 more sources

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, Xuesong Zhang, Qianchao Wang, Yirui Guo, Heng Xie, Li Li, Ping Zhang, Junna Liu, Peng Qin   +8 more
doaj   +1 more source

Characteristics of soil aggregate distribution and organic carbon mineralization in quinoa fields with different soil textures in the northern of the Yinshan Mountains in inner Mongolia

Frontiers in Environmental Science
The sub-mountain plains area at the northern foothills of the Yinshan Mountains in Inner Mongolia is an important grain producing area in the cold and arid regions of China, but due to climatic and environmental factors, it has resulted in a fragile ...
Shuning Lv, Ruixiang Liu, Ruixiang Liu, Zhanbin Guo, Zhanbin Guo, Shuyan Wang   +5 more
doaj   +1 more source