Results 41 to 50 of about 24,143 (204)

Impact of Sprouting and Brachystegia eurycoma Supplementation on the Functional, Proximate Composition, and Bioactive, Antioxidant, and Enzyme‐Inhibitory Properties of Sorghum Flour

Food Chemistry International, EarlyView.
Sprouting and Brachystegia eurycoma supplementation improved sorghum flour nutrition, antioxidant activity and enzyme inhibition for functional foods. ABSTRACT Sprouting and cereal–legume supplementation are effective strategies for improving the functional, nutritional, and nutraceutical qualities of cereal‐based flour and products.
Khadijat Oluwashola Abdulrazaaq, Emmanuel Anyachukwu Irondi, Emmanuel Oladipo Ajani   +2 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

Screening and identification of novel peptides stimulating GLP‐1 secretion from plant proteins after simulated gastrointestinal digestion

Food Biomacromolecules, EarlyView.
Effects of digestive products of quinoa, oat, barley, and mungbean proteins on GLP‐1 secretion are investigated using STC‐1 cell and animal experiments, and novel GLP‐1 secretion‐stimulating peptides are successfully identified by column chromatography and LC–MS/MS.
Hongdong Song, Shaoxia Ren, Qiuyun Fu, Lei Xue, Kai Huang, Hongwei Cao, Zetang Zhang, Junhu Li, Xiao Guan   +8 more
wiley   +1 more source

Quinoa (Chenopodium quinoa Willd.) crop under Mediterranean conditions: a review [PDF]

, 2019
Quinoa is a pseudocereal crop that is well adapted to a wide range of climatic conditions and has significant potential for increased production as a new crop in the Mediterranean region and in other parts of the world, including northern Europe, North ...
Bilalis, Dimitrios, Kakabouki, Ioanna, Folina, Antigolena, Roussis, Ioannis   +3 more
core   +2 more sources

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

Interactions of delivery systems modulating the digestibility of plant‐based proteins

Food Biomacromolecules, EarlyView.
Abstract Plant‐based proteins are gaining interest as sustainable alternatives to animal‐derived proteins, but their digestibility is often lower and strongly influenced by protein structure, processing history, and food‐matrix interactions. This review critically examines how emulsions, hydrogels, micro‐ and nanoparticles, micelles, liposomes ...
Samina Kauser, Sana Imtiaz, Emaan Shahid, Aneela Yar, Asma Ayub, Muhammad Umar   +5 more
wiley   +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

Quinoa (Chenopodium quinoa willd.) [PDF]

, 2022
In this thesis 1 describe the quinoa, its current uses and possible future uses for the modern diet.openDAF ...
Lovato, Giulio
core  

Structural, physicochemical, and techno‐functional properties of ultrasound‐treated chickpea starch

Food Biomacromolecules, EarlyView.
Abstract This study investigated the effects of ultrasonication duration (10, 20, 30, and 40 min) on the physicochemical, functional, structural, thermal, and rheological properties of chickpea starch. Ultrasonication significantly enhanced water absorption capacity (WAC) and oil absorption capacity (OAC), with maximum values observed for U40 (2.13 g/g
Sakshi Singh, Mehvish Habib, Shumaila Jan, Kulsum Jan, Suhaib Hasan, Khalid Bashir   +5 more
wiley   +1 more source