Results 41 to 50 of about 18,949 (254)

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

Advances in protein–polyphenol complexation: Unraveling mechanisms, modulation, and functional outcomes

Food Biomacromolecules, EarlyView.
Abstract Polyphenolic compounds have attracted increasing market demand and extensive attention due to their potential health benefits and bioactivities. Meanwhile, proteins are widely used in the food industry for their nutritional and functional properties. However, the application of proteins in the food industry is often limited by challenges, such
Fang Li, Ziming Xu, Tian Zhao, Gongshuai Song, Danli Wang, Tinglan Yuan, Ling Li, Jinyan Gong   +7 more
wiley   +1 more source

quinoacomputing/quinoa: Quinoa v0.2

, 2017
<p>Quinoa is a set of computational tools that enables research and numerical analysis in fluid dynamics. At this time it remains a test-bed to experiment with various algorithms using fully asynchronous runtime systems.
Jozsef Bakosi, Aditya Pakki, Christoph Junghans, The Gitter Badger, Robert Pavel, Francisco Gonzalez, brog2610   +6 more
core   +1 more source

Proso Millet (Panicum miliaceum): Nutritional Composition, Functional Attributes, and Health Implications

Future Postharvest and Food, EarlyView.
A nutrient‐dense grain, proso millet is well‐known for its high protein content and vital amino acids. It is high in fiber, vitamins, and minerals and has many health advantages, including promoting heart health, enhancing digestion, and helping with weight management.
Sangeeta Yadav, Pratiksha Singh, Mazia Ahmed, Pinki Saini   +3 more
wiley   +1 more source

Cultivation methods, nutritional properties and the Italian supply chain of quinoa (Chenopodium quinoa Willd.)

, 2023
reservedIl seguente elaborato intende riportare una panoramica sugli aspetti botanici, agronomici e applicativi del quinoa (Chenopodium quinoa Willd.).
MARCON, ELISA
core  

Physical-chemical characterization of quinoa (Chenopodium quinoa Willd.), amaranth (Amaranthus caudatus L.), and chia (Salvia hispanica L.) flours and seeds [PDF]

, 2018
Quinoa, amaranth, and chia flours have considerable amounts of protein, starch, dietary fiber, lipids, minerals, vitamins, and bioactive components, which provide in them exceptional properties for human nutrition.
Hernando Ariza Calderón, Torres Vargas, Olga Lucía, Olga Lucía Torres Vargas, García Salcedo, Angela Janet, Ariza Calderón, Hernando, Angela Janet García Salcedo   +5 more
core   +1 more source

Study on nutritional value and microbial community changes of quinoa silage made with different additives

Siliao yanjiu, 2023
The study was to explore the effect of different additives on nutritional value and microbial community of whole plant quinoa silage. Four varieties (lines) of quinoa were selected in experiment, including purplish red, SC-1, ZK-1 and ZK-5.
GAO Yu-jun, LIU Rui-xiang, GUO Zhan-bin, WANG Shu-yan, LIU Jia-le   +4 more
doaj  

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

Optimization of Multi‐Millet Cookie Formulation Using Mixture Design and Their Physicochemical Characterization

Food Safety and Health, EarlyView.
Sensory‐driven optimization of multi‐millet cookie formulation using RSM. ABSTRACT The effect of the composition of multi‐millet flour on the sensory acceptability of gluten‐free cookies containing xanthan gum as a binding agent was investigated and optimized.
Akash Kumar, Shashi Shekhar Mishra, Rekha Kaushik, Rahul Mehra, Shiv Kumar   +4 more
wiley   +1 more source

Analysis of grain phenotype, filling characteristics, and starch synthase activity in Chenopodium quinoa with different grain sizes

Xibei zhiwu xuebao
[Objective] Grain size significantly influences the yield, marketability, and processing characteristics of quinoa (Chenopodium quinoa). Understanding the grain phenotypes, filling characteristics, and starch synthase activity of large- and small ...
TAO Xiaosuo , YAO Xiaohua, YAO Youhua
doaj   +1 more source