Results 91 to 100 of about 118,009 (158)

The comparison of the effect of added amaranth, buckwheat, chickpea, corn, millet and quinoa flour on rice dough rheological characteristics, textural and sensory quality of bread

, 2017
Gluten free (GF) flour (amaranth, buckwheat, chickpea, corn, millet and quinoa) was blended with rice flour to compare their impact on dough rheological characteristics and bread quality.
Tokár, Marian, Faměra, Oldrich, Burešová, Iva, Mareček, Jan, Hřivna, Ludek, Šottníková, Viera   +5 more
core   +2 more sources

When Fair Trade increases unfairness: The case of quinoa from Bolivia [PDF]

Fair Trade movement tackles the question of global justice. It is experiencing growing success. Fair Trade therefore sorts the beneficiaries, usually by means of certification. Numerous impact studies have assessed the beneficial effects of Fair Trade on
Aurélie Carimentrand, Jérôme Ballet
core  

Comparison and acceptabilty of gluten-free yeast breads made with quinoa flour [PDF]

, 2014
2014 Fall.Includes bibliographical references.Quinoa (Chenopodium quinoa Willd) is a plant that is native to South America and is grown in the Andean mountains. The quinoa plant is resistant to harsh weather conditions and drought.
Timpson, William, committee member, Stone, Martha, advisor, Chase, Caraline Bianchetto, author, Bunning, Marisa, committee member   +3 more
core  

Sugar reduction and replacement of wheat flour with quinoa flour in shortcrust cookies: effects on nutritional, physical, and sensory properties

Food Production, Processing and Nutrition
Malnutrition and obesity are global concerns. To overcome these issues, food reformulation was recommended as a cost-effective strategy. In this context, the objective of this study was to evaluate the impact of replacing wheat flour with quinoa flour ...
Jennifer Alvarez, Karina Eduardo, Milagros Maribel Coaguila Gonza, Chimenes Darlan Leal de Araújo, Carmen J. Contreras-Castillo, Erick Saldaña   +5 more
doaj   +1 more source

Effect of quinoa flour on fermentation, physicochemical and sensory properties of goat milk yogurt

Frontiers in Sustainable Food Systems
IntroductionGoat milk (GM) is highly valued for its rich nutritional content, easy digestibilityand low allergenic potential, making it an excellent alternative in the dairy industry.Quinoa, an Andean pseudo cereal, offers significant nutritional ...
Nouhaila Ajbli, Yassine Zine-eddine, Salah Laaraj, Omar Ait El Alia, Kaoutar Elfazazi, Mohamed Bouhrim, Rashed N. Herqash, Abdelaaty A. Shahat, Mohamed Benbati, Fouzia Kzaiber, Khalid Boutoial   +10 more
doaj   +1 more source

Use of sourdough made with quinoa (Chenopodium quinoa) flour and autochthonous selected lactic acid bacteria for enhancing the nutritional, textural and sensory features of white bread

, 2016
Lactic acid bacteria were isolated and identified from quinoa flour, spontaneously fermented quinoa dough, and type I quinoa sourdough. Strains were further selected based on acidification and proteolytic activities.
GOBBETTI, Marco, RIZZELLO, CARLO GIUSEPPE, Marco Gobbetti, Marco Montemurro, Anna Lorusso, LORUSSO, ANNA, Montemurro, Marco, Carlo Giuseppe Rizzello, Gobbetti M., Montemurro M., Rizzello C. G., Lorusso A.   +11 more
core   +1 more source

Bread with whole quinoa flour and bifidobacterial phytases increases dietary mineral intake and bioavailability [PDF]

, 2016
The purpose of the present work was to provide further information on how replacing wheat flour by whole quinoa flour (at 25 and 50g/100g of flour) affects bread performance and to assess its potential as a nutritious ingredient.
Haros, Monika, Monedero, Vicente, Iglesias Puig, Esther   +2 more
core   +1 more source

Evaluation of Lipidomics Profile of Quinoa Flour and Changes during Storage Based on Ultra Performance Liquid Chromatography Coupled with Quadrupole Exactive Orbitrap Mass Spectrometry. [PDF]

Foods, 2023
Ba YB, Li R, Zhang JY, Zou L, Wu DT, Hu YC.   +5 more
europepmc   +1 more source

Effects of Chenopodium quinoa Willd and Tuber melanosporum on Wheat Noodle Quality and in Vitro Digestive Characteristics

Shipin gongye ke-ji
In order to investigate the effects of Chenopodium quinoa Willd and Tuber melanosporum on the quality of wheat noodles as well as their in vitro digestive properties, Chenopodium quinoa Willd (10%, 15% and 20%) flour and Tuber melanosporum (4% and 8 ...
Man LUO, Zhouhao YANG, Haiyan CHEN, Shanshan XIAO, Cetrim NGAWANG, Yuyue QIN   +5 more
doaj   +1 more source

Nutritionally Improved Wheat Bread Supplemented with Quinoa Flour of Large, Medium and Small Particle Sizes at Typical Doses. [PDF]

Plants (Basel), 2023
Coţovanu I, Mironeasa C, Mironeasa S.
europepmc   +1 more source