Results 101 to 110 of about 3,424 (185)

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

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  

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   +7 more
core   +1 more source

Preparation and qualitative evaluation of pasta with various portion of quinoa flour

, 2014
Quinoa (Chenopodium quinoa) is a very nutritionally valuable crop with versatility. The aim of this work was a practical experiment to test the possibility of pasta production with different proportions of quinoa flour and evaluate their selected ...
BIGASOVÁ, Věra
core  

Improving the technology of gluten-free bread with quinoa flour

Eastern-European Journal of Enterprise Technologies
Об’єктом дослідження є технологія виробництва хліба на основі рідкої закваски та безглютенової борошняної суміші. Проблемою даної технології є те, що безглютенова сировина не містить білків клейковини, які забезпечують еластичність та пружність тіста та підвищують пористість хліба.
Maryna Samilyk, Yaroslav Nahornyi, Svetlana Tkachuk, Taisia Ryzhkova, Petro Gurskyi, Liubov Savchuk, Alla Petrenko, Dmytro Hrinchenko   +7 more
openaire   +3 more sources

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

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

Estimation of proximate composition of quinoa (Chenopodium quinoa Willd.) flour by near-infrared transmission spectroscopy

, 2017
The aim of this study was to develop chemometric models for protein, fat, ashes and carbohydrates contents of quinoa flour using Near-Infrared Transmission (NIT) spectroscopy. Spectra of quinoa flour obtained from grains of 70 different cultivars were
Gómez-Pando, Luz, Salvá-Ruíz, Bettit, Teixeira, José, Encina-Zelada, Christian, Ibañez, Martha, Pereda, Jorge, Cadavez, Vasco, Gonzales-Barron, Ursula   +7 more
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Textural and sensory characteristics of sugar-free biscuit formulated with quinoa flour, isomalt, and maltodextrin. [PDF]

Food Sci Nutr, 2021
Nadian N, Azizi MH, Abbastabar Ahangar H, Aarabi A.   +3 more
europepmc   +1 more source

Effect of Heat-Moisture Treatments on Digestibility and Physicochemical Property of Whole Quinoa Flour. [PDF]

Foods, 2021
Dong J, Huang L, Chen W, Zhu Y, Dun B, Shen R.   +5 more
europepmc   +1 more source