Results 61 to 70 of about 24,143 (204)
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 dynamics of the global expansion of quinoa growing in view of its high biodiversity [PDF]
, 2015 Quinoa (Chenopodium quinua Willd.) was first domesticated in Andean countries over 5 000 years ago. Following the Spanish conquest, quinoa was rejected and scorned as "Indian food".
Bazile, Didier, Baudron, Flora
core
Journal of the Science of Food and Agriculture, EarlyView.Abstract INTRODUCTION Bromelain, a complex mixture of proteolytic enzymes primarily extracted from plants of the Bromeliaceae family, has gained prominence because of its broad industrial applicability, particularly in the food, pharmaceutical and cosmetic sectors.
Genésio José da Silva Neto +6 more
wiley +1 more source
Legal Aspects of the Quinoa Imports Into the EU
EU agrarian Law, 2022 Quinoa is known in the EU as superfood due to the high level of protein, fibre, micronutrients, and amino acids. It is come from South America; however, quinoa is currently grown in various parts of the world.
Lazíková Jarmila +3 more
doaj +1 more source
Sourdough fermentation as a modulator of nutritional quality in cereal‐based baked products
Journal of the Science of Food and Agriculture, EarlyView.Abstract Sourdough fermentation, an ancient food bioprocessing technology, has attracted renewed attention for its positive impact on the nutritional profile and sensory attributes of leavened baked products. This process relies on the symbiotic activity between lactic acid bacteria and yeasts, which leads to acidification, proteolysis, enzyme ...
Reyna Stefanson +3 more
wiley +1 more source
Coltivazione della Quinoa (Chenopodium quinoa) nell’Orto botanico di Palermo. [PDF]
, 2013 Vengono illustrati i risultati delle prove di coltivazione della Quinoa (Chenopodium quinoa) condotte nel 2010 e 2011 nell'Orto botanico di ...
MAZZOLA, Pietro +2 more
core
Journal of the Science of Food and Agriculture, EarlyView.Abstract BACKGROUND Quinoa has gained global attention as a climate‐resilient crop with high nutritional value and strong potential to enhance food security. Quinoa seeds are characterized by high‐quality protein with a balanced essential amino acid profile and are rich in dietary fiber, vitamins, essential minerals, healthy lipids and bioactive ...
Rahma Goussi +4 more
wiley +1 more source
ANALYSIS OF PROTEIN ISOLATE FROM QUINOA (CHENOPODIUM QUINOA WILLD) [PDF]
, 2016 Objective: The aim of this study was to obtain protein isolate from quinoa using alkaline pH at different pHs of precipitation and to analyze proteinisolate with electrophoresis.Methods: Quinoa protein isolates were obtained using isoelectric ...
W, CARRILLO +3 more
core +1 more source
Effects of whole quinoa flour addition on biscuit quality and glycemic index
Shipin yu jixieObjectiveTo explore the effects of whole quinoa flour addition on the quality and in vitro digestion characteristics of biscuits.MethodsWhole quinoa flour, at varying proportions (0%, 10%, 20%, 30%, 40%, and 50%), is added to wheat flour to investigate ...
WANG Ying +5 more
doaj +1 more source
Phenotypic Differentiation Between Highland and Coastal Quinoa Under Cold Stress Conditions. [PDF]
Plant Cell EnvironABSTRACT Quinoa (Chenopodium quinoa Willd.) is a genetically diverse Andean crop valued for its nutrition and adaptability to varied agro‐climatic conditions with potential for cultivation in European and Mediterranean, particularly on marginal lands. Low temperatures during early sowing can impair germination, while delayed sowing increases the risk ...
Rakasi N +6 more
europepmc +2 more sources