Results 151 to 160 of about 3,424 (185)

Physicochemical Properties, Phenolic Acids Profile, and Vitamin Content of Quinoa-Enriched Biscuits. [PDF]

Food Sci Nutr
Batool I, Gull T, Rahim MA, Mahmoud MH, Castro-Muñoz R, Zongo E.   +5 more
europepmc   +1 more source

Bioactive Peptides from Quinoa (<i>Chenopodium quinoa</i> Willd.) as Modulators of the Gut Microbiome: A Scoping Review of Preclinical Evidence. [PDF]

Nutrients
Caicedo N, Liscano Y, Oñate-Garzón J.
europepmc   +1 more source

Impact of Spirulina Extract-Loaded Quinoa Protein Isolate Nanoparticles on the Quality and Stability of Functional Set Yoghurt. [PDF]

Plant Foods Hum Nutr
Maged EMAE, Elhendy HA, Ahmed SM, Darwish AMG, El-Enshasy HA, Soliman TN.   +5 more
europepmc   +1 more source

Impact of tempering process on the yield and composition of quinoa flour

, 2021
De Bock, Phara, Van Bockstaele, Filip, Raes, Katleen, Vermeir, Pieter, Eeckhout, Mia   +4 more
openaire   +1 more source

Potential of Andean Grains as Substitutes for Animal Proteins in Vegetarian and Vegan Diets: A Nutritional and Functional Analysis. [PDF]

Foods
Quevedo-Olaya JL, Schmiele M, Correa MJ.
europepmc   +1 more source

Impact of tempering process on yield and composition of quinoa flour [PDF]

LWT - Food Science and Technology, 2021
Abstract Quinoa kernels are generally whole-milled due to their small kernel size. However, roller milling allows the separation of the starchy perisperm from the protein- and fat-rich bran fraction. Both fractions can be used for specific food applications.
Phara de Bock, Filip Van Bockstaele, Katleen Raes   +2 more
exaly   +3 more sources

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Physicochemical characterization of quinoa (Chenopodium quinoa) flour and isolated starch

Food Chemistry, 2019
This work studies the physicochemical properties of quinoa flour and isolated starch. Starch in the seed forms clusters rich in amylopectin that are immersed in a matrix with spherical and polygonal shapes in the submicron scale. The isolated quinoa starch is rich in Sulphur and Magnesium. The quinoa flour has a higher content of protein, carbohydrates
Brenda Contreras-Jiménez, Mario E Rodríguez-García   +1 more
exaly   +3 more sources

Physicochemical properties of quinoa flour as affected by starch interactions

Food Chemistry, 2017
There has been growing interest in whole grain quinoa flour for new product development due to the unique nutritional benefits. The quality of quinoa flour is much determined by the properties of its major component starch as well as non-starch components.
Guantian Li, Fan Zhu
exaly   +3 more sources

Quinoa flour in baked products

Plant Foods for Human Nutrition, 1991
The performance of quinoa-wheat flour blends (5/95, 10/90, 20/80, 30/70) were evaluated in breads, cakes and cookies. Breads baked with 5% and 10% quinoa flour were of good quality. Loaf volume decreased, crumb grain became more open and the texture slightly harsh at higher usage levels of quinoa flour.
K, Lorenz, L, Coulter
openaire   +2 more sources

Effect of pearling on the physicochemical properties and antioxidant capacity of quinoa (Chenopodium quinoa Willd.) flour

Journal of Cereal Science, 2021
Abstract This work aimed to evaluate the effect of pearling on the physicochemical properties, bioactive compound contents, and antioxidant capacity of quinoa flour. Three different varieties of whole quinoa flour and corresponding pearled flour were tested. Compared with pearled flour, whole flour had a higher water solubility index, swelling power,
Chunwei Du, Xiuzhu Yu, Shuang-Kui Du
exaly   +2 more sources