Results 31 to 40 of about 49,952 (287)

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

Quinoa (Chenopodium Quinoa Willd), from Nutritional Value to Potential Health Benefits: An Integrative Review [PDF]

, 2017
Chenopodium quinoa Willd, known as quinoa, has been cultivated and consumed by humans for the last 5,000-7,000 years. Quinoa was important to pre-Columbian Andean civilizations, as the Incas considered it a gift from their gods.
Bastidas, E.G., Gomis, Ramon, 1946-, Massanés, T., Rizzolo, D.A.D., Roura, R.   +4 more
core   +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

Global calibration for non-targeted fraud detection in quinoa flour using portable hyperspectral imaging and chemometrics

Current Research in Food Science, 2023
Quinoa is one of the highest nutritious grains, and global consumption of quinoa flour has increased as people pay more attention to health. Due to its high value, quinoa flour is susceptible to adulteration.
Qianyi Wu, Magdi A.A. Mousa, Adel D. Al-Qurashi, Omer H.M. Ibrahim, Kamal A.M. Abo-Elyousr, Kent Rausch, Ahmed M.K. Abdel Aal, Mohammed Kamruzzaman   +7 more
doaj   +1 more source

Integration of functional and traditional food in emerging markets. Regulatory and substantive aspects of yerba mate and quinoa [PDF]

, 2016
Given the rising cost of healthcare, the increase in life expectancy and the wish for a better quality of life, the request for foods and beverages producing a beneficial effect on health has increased worldwide.
Gafare, Claudia Elena, Gregori, Dario, Lorenzoni, Giulia, Serafini, Mauro   +3 more
core   +1 more source

The Effect of Cold‐Temperature Storage on Lipid Stability, Physicochemical Characteristics and Texture Profiles of Plant‐Based Meat Analogues

Food Chemistry International, EarlyView.
PBMA products were studied for their lipid stability, texture profiles and physicochemical properties under recommended refrigerated storage conditions. Lipid tests showed no indicators of lipid oxidation in the PBMA products after refrigerated storage; however, significant changes were observed in their textural and physicochemical properties ...
Owen Miller, Christopher J. Scarlett, Taiwo O. Akanbi   +2 more
wiley   +1 more source

Protein Energy Malnutrition: Opportunities for Cold Plasma Technologies

Food Frontiers, EarlyView.
Protein energy malnutrition (PEM) is a major global health concern driven by biological, environmental, and nutritional factors, including gut microbiota imbalance and low protein intake. Cold atmospheric plasma technologies offer promising, sustainable solutions by improving food security, enhancing protein quality and absorption, and modulating gut ...
Karthika Prasad, Syamlal Sasi, Nina Recek, Janith Weerasinghe, Elena P. Ivanova, Igor Levchenko, Katia Alexander   +6 more
wiley   +1 more source

Comparison of the Nutritional Values of Quinoa in Four Different Colors

Liang you shipin ke-ji
To compare the nutritional values of different colored quinoa, four main varieties of white, black, red, and gray quinoa from China's major quinoa-producing provinces were selected.
LIU Jian-lei, ZHANG Dong, WANG Wen-juan, YANG Wei-qiao, SUN Hui, DUAN Xiao-liang   +5 more
doaj   +1 more source

Effects of Solid-state Fermentation on the Nutrients, Phenolics Content and Antioxidant Activity of Quinoa

Shipin gongye ke-ji, 2022
In order to screen suitable strains for solid-state fermentation that can improve the nutritional components, phenolic content and antioxidant activity of quinoa, and provide a theoretical basis for the development of quinoa products, quinoa was treated ...
Luyao WANG, Duqin ZHANG, Meng NIU, Bin TAN   +3 more
doaj   +1 more source

The Disease Progression and Molecular Defense Response in Chenopodium Quinoa Infected with Peronospora Variabilis, the Causal Agent of Quinoa Downy Mildew

Plants, 2022
Downy mildew disease, caused by the biotrophic oomycete Peronospora variabilis, is the largest threat to the cultivation of quinoa (Chenopodium quinoa Willd.) in the Andean highlands, and occurs worldwide.
Oscar M. Rollano-Peñaloza, Valeria Palma-Encinas, Susanne Widell, Patricia Mollinedo, Allan G. Rasmusson   +4 more
doaj   +1 more source