Results 51 to 60 of about 43,315 (253)

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, ZHENG Wancai, LAN Yongli, ZHANG Wengang   +3 more
doaj   +1 more source

Climate Change in the High Andes:implications and adaptation strategies for small-scale farmers [PDF]

, 2010
: Global climate change represents a major threat to sustainable farming in the Andes. Farmers have used local ecological knowledge and intricate production systems to cope, adapt and reorganize to meet climate uncertainty and risk, which have always ...
Dangles, O., Forbes, G.A., Garrett, K.A., Halloy, S., Nicklin, C., Perez, C., Sherwood, S.G., Vanek, S.   +7 more
core   +2 more sources

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, Jeppe Madura Larsen, Peter Have Rasmussen, Eva Untersmayr, Kirsten Pilegaard, Katrine Lindholm Bøgh   +5 more
openaire   +3 more sources

In silico prediction and structural characterization of multifunctional bioactive peptides released from olive proteins

Journal of the Science of Food and Agriculture, EarlyView.
Abstract BACKGROUND Olive (Olea europaea L.) byproducts, such as seeds and leaves, are abundant agro‐industrial residues and represent underexplored protein sources with potential health relevance. However, the repertoire of bioactive peptides that may be released from olive proteins during gastrointestinal digestion remains poorly characterized.
Teresa Gonzalez‐de la Rosa, Luna Barrera‐Chamorro, Africa Fernandez‐Prior, Elvira Marquez‐Paradas, Maria Torrecillas‐Lopez, Fernando Rivero‐Pino, Sergio Montserrat‐de la Paz   +6 more
wiley   +1 more source

The functional ingredients of quinoa (Chenopodium quinoa) and physiological effects of consuming quinoa: A review

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

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

Is quinoa‐farming sustainable in marginal environments? Social, economical and environmental aspects

Journal of the Science of Food and Agriculture, EarlyView.
Abstract Quinoa (Chenopodium quinoa Willd.) is an Andean grain crop introduced as a novel crop to many parts of the world in recent years. Recognized for nutritious seeds and high abiotic stress tolerance, it has been promoted as an element of climate‐resilient agriculture, particularly in marginal environments.
Anna Tabea Mengen, Damir Esenaliev, Jakhongir Babadjanov, Lukas John, Sandra M. Schmöckel, Botir Khaitov   +5 more
wiley   +1 more source

Progress in the Investigation on Nutrition and Starch Properties of Quinoa

Liang you shipin ke-ji, 2021
Quinoa (Chenopodium quinoa Willd.) has gaining wider attention for its well-balanced nutrition in recent years.As the main ingredient of quinoa grain,starch accounts for more than 50% of the dry weight,which plays an important role in defining the ...
WANG Xiao-xuan, ZHANG Yu, QIAN Cheng, YI Xue-er, MA Zhi-min, LI Fan, LI Cheng, GUAN Xiao✉   +7 more
doaj   +1 more source

Quinoa's experimentation and production in the Mediterranean Region [PDF]

, 2019
The climate of Mediterranean region will become drier and hotter in the next decades. Agriculture would have to adapt to effects of climate change for maintaining food production able to feed an increasing population.
Bazile, Didier
core  

High‐pressure homogenization and pH‐shifting modification of hazelnut protein isolates: Functional enhancement, allergenicity reduction, and probiotic microencapsulation performance

Journal of the Science of Food and Agriculture, EarlyView.
Abstract BACKGROUND Plant‐based proteins, such as hazelnut protein isolates (HPIs), often exhibit limited solubility and functionality, as well as allergenic potential, thereby limiting their applicability in food products. This investigation sought to improve the techno‐functional characteristics of HPI and mitigate its allergenicity via high‐pressure
Ilyas Atalar, Hatice Elen, Osman Gul, Abdullah Kurt, M.Irfan Aksu, Nevzat Konar   +5 more
wiley   +1 more source