Effect of pressure cooking on phenolic compounds of quinoa
Grain & Oil Science and Technology, 2023 Due to good nutritional properties and potential health benefits, quinoa has gained an increasing attention. The study aimed to analyze the effect of pressure cooking on the composition, antioxidant activity, antibacterial activity and bioavailability of
Qianwei Ma +4 more
doaj +1 more source
Canned Foods: Evolution, Benefits, and Health Implications of Modern Packaging
Food Safety and Health, EarlyView.This graphical abstract presents a concise visual overview of canned food technology, highlighting its historical evolution, key benefits, and associated health risks. It integrates timelines, icons, and summary points to clearly communicate advancements in preservation, consumer advantages, and potential safety concerns in a single schematic ...
Shaswati Rout +3 more
wiley +1 more source
Quinoa crop biodiversity in Chile: an ancient plant cultivated with sustainable agricultural practices and producing grains of outstanding and diverse nutritional values [PDF]
, 2011 Quinoa crop (Chenopodium quinoa) has been cultivated since the last seven thousand years in Latin America. However the nutritional and functional properties have been diffused only since the last decade.
Bazile, Didier +7 more
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Quinoa (Chenopodium quinoa Willd.) Seeds Increase Intestinal Protein Uptake
Molecular Nutrition & Food Research, 2021 ScopeWithin the last decade, quinoa seeds have gained much popularity as a new food and have recently been proposed as an appropriate food for early introduction in infants. Quinoa contains high levels of saponins, which are known for their adjuvant activity and effect on the intestinal barrier function.
Anne‐Sofie Ravn Ballegaard +5 more
openaire +3 more sources
Salt‐induced nutritional and metabolic shifts in halophytes: implications for food security
Journal of the Science of Food and Agriculture, EarlyView.Abstract Plant species vary in their response to salinity: some crops show a degree of salt tolerance, while halophytes – whether wild or cultivated – are characterized by a high capacity to thrive under saline conditions. Halophytes are considered a source of valuable secondary metabolites with potential economic value, yet they might also produce ...
Giulia Atzori +9 more
wiley +1 more source
Optimization of selenium-enriched germination process of quinoa and its antioxidant activity
Shipin yu jixie[Objective] This study aimed to improve the organic selenium content of quinoa seeds and develop high-quality Se-rich quinoa food raw materials. [Methods] Using Qingbaili No. 1 quinoa as raw material and sodium selenite as a selenium source, the selenium-
ZHANG Ling +3 more
doaj +1 more source
The role of the Cucumber mosaic virus 2b protein in viral movement and symptom induction [PDF]
, 2009 The Cucumber mosaic virus (CMV) 2b protein is a counter-defense factor and symptom determinant. Conserved domains in the 2b protein sequence were mutated in the 2b gene of strain Fny-CMV.
Chen H.-Y. +15 more
core +2 more sources
A framework linking silicon fertilisation, plant silicification and soil carbon cycling
PLANTS, PEOPLE, PLANET, EarlyView.Soil organic carbon (SOC) is vital for soil health, food security, and climate change mitigation. We reviewed how silicon (Si) fertilisers, commonly used to improve plant health, may also influence SOC dynamics. We developed a framework linking Si and SOC and discussed the possibility of Si‐mediated plant changes contributing to SOC sequestration.
Xuqing Li +2 more
wiley +1 more source
Food Frontiers, 2021 The seed of quinoa (Chenopodium quinoa) is a pseudocereal well known for its high nutritive value. The purpose of this review is to evaluate the potential for it to be used as a functional food.
Chong Yi Ng, Mingfu Wang
doaj +1 more source
Development and sensory evaluation of gluten free bakery products using quinoa (Chenopodium Quinoa) flour [PDF]
, 2017 Quinoa based gluten free bakery products were prepared by supplementing roasted quinoa flour in oats and rice flour at different substitution levels and were organoleptically evaluated using eight point hedonic rating scale for sensory attributes by a ...
Kaur, Navjot, Kaur, Sukhmandeep
core +2 more sources