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 +5 more
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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.
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NEO-LIBERALISM IN CHILE AND ITS IMPACTS ON AGRICULTURE AND BIODIVERSITY CONSERVATION OF QUINOA: A LESSON FOR STRENGTHENING AND DEVELOPING NEW PARTNERSHIPS [PDF]
, 2010 N° ISBN - 978-2-7380-1284-5International audienceSince 1973 Chile started a hard neo-liberal economy. This model affected education, health care and all economic activities, including agriculture.
Bazile, Didier +7 more
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Phase transition characterization in sprouted quinoa flour (Chenopodium quinoa Willd.) variety Pasankalla [PDF]
International Journal of Applied Research, 2021 openaire +1 more source
Resíduo do processamento da palmenira-real (Archontophoenix alexandrae) orgânica: caracterização físico-química, aplicação em biscoitos fibrosos sem glúten e avaliação sensorial pelo consumidor celíaco [PDF]
, 2008 Dissertação (mestrado)- Universidade Federal de Santa Catarina, Centro de Ciencias Agrarias. Programa de Pós-Graduação em Ciência dos AlimentosA industrialização do palmito para produção de conservas contribui para a geração de grande quantidade de ...
Simas, Karina Nunes de
core
Textural and sensory characteristics of sugar-free biscuit formulated with quinoa flour, isomalt, and maltodextrin. [PDF]
Food Sci Nutr, 2021 Nadian N +3 more
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Use of Quinoa Flour in The Production of Gluten-Free Tarhana
Food Science and Technology Research, 2014 Celiac disease is an immune-mediated enteropathy triggered by the ingestion of gluten in genetically susceptible individuals. Gluten is a complex mixture of storage proteins of wheat, rye and barley. However, pseudocereals do not contain gluten. Quinoa -one of three pseudocereals- has high level of protein, fat, fiber, vitamin, mineral and micro ...
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Effect of Heat-Moisture Treatments on Digestibility and Physicochemical Property of Whole Quinoa Flour. [PDF]
Foods, 2021 Dong J +5 more
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Changes in the Polyphenolic Profile and Antioxidant Activity of Wheat Bread after Incorporating Quinoa Flour. [PDF]
Antioxidants (Basel), 2021 Gil JV +2 more
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Comparison of the Nutritional Values of Quinoa in Four Different Colors
Liang you shipin ke-jiTo compare the nutritional values of different colored quinoa, four main varieties of white, black, red, and gray quinoa from China's major quinoa-producing provinces were selected.
LIU Jian-lei +5 more
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