Results 101 to 110 of about 118,009 (158)

Evaluación de la estabilidad físico-química y microbiológica de mortadelas enriquecidas con harina de quinua durante el almacenamiento

Revista Investigaciones y Estudios de la UNA
The reformulation of meat products allows for the incorporation of functional ingredients with nutritional and technological value. In this context, quinoa flour represents an alternative for improving the stability of meat emulsions due to its ...
Vinocunga-Pillajo, Reni Danilo , Sánchez-Vallejo, Carlos Alfonso, Romero-Vistín, Aida Salomé   +2 more
doaj   +1 more source

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

Changes in the Polyphenolic Profile and Antioxidant Activity of Wheat Bread after Incorporating Quinoa Flour. [PDF]

Antioxidants (Basel), 2021
Gil JV, Esteban-Muñoz A, Fernández-Espinar MT.   +2 more
europepmc   +1 more source

Effect of quinoa flour on gluten-free bread batter rheology and bread quality

, 2016
A new gluten-free bread formulations composed of quinoa, buckwheat, rice flour and potato starch were developed in the present study. Rheological characteristics of the bread batter with increasing amount of quinoa were determined; storage (G') and loss ...
Turkut, Gulsum Merve, Kumcuoglu, Seher, Turkut, Gulsum M., Cakmak, Hulya, Tavman, Sebnem   +4 more
core   +1 more source

Effects of Quinoa Powder Addition on the Quality and in Vitro Digestive Characteristics of Alkaline Noodles

Shipin gongye ke-ji
To improve the nutritional value of alkali noodles, different proportions (0%, 4%, 8%, 12% and 16%) of quinoa powder were added to wheat flour to investigate the effects of quinoa powder addition on color, textural properties, cooking characteristics ...
Mengyue MA, Ziwei XU, Bo YU, Lihua YANG, Jinju WU   +4 more
doaj   +1 more source

Quinoa flour as a skim milk powder replacer in concentrated yogurts: Effect on their physicochemical, technological, and sensory properties. [PDF]

Food Sci Nutr, 2022
Alkobeisi F, Varidi MJ, Varidi M, Nooshkam M.   +3 more
europepmc   +1 more source

Multiresponse optimization of physical, chemical, and sensory properties of the gluten-free cake made with whole white quinoa flour. [PDF]

J Food Sci Technol, 2022
Nakilcioğlu E, Ötleş S.
europepmc   +1 more source

Defining Amaranth, Buckwheat and Quinoa Flour Levels in Gluten-Free Bread: A Simultaneous Improvement on Physical Properties, Acceptability and Nutrient Composition through Mixture Design. [PDF]

Foods, 2022
Aguiar EV, Santos FG, Centeno ACLS, Capriles VD.   +3 more
europepmc   +1 more source

Nutritional and Therapeutic Properties of Fermented Camel Milk Fortified with Red Chenopodium quinoa Flour on Hypercholesterolemia Rats. [PDF]

Molecules, 2022
Al-Anazi MS, El-Zahar KM, Rabie NA.
europepmc   +1 more source