Results 161 to 170 of about 9,065 (215)

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

, 2017
The aim of this study was to develop chemometric models for protein, fat, moisture, ashes and carbohydrates contents of quinoa flour using Near-Infrared Transmission (NIT) spectroscopy. Spectra of quinoa flour originated from grains of 77 different cultivars were scanned while dietary constituents were determined in duplicate by reference AOAC methods.
Encina-Zelada, Christian, Cadavez, Vasco, Pereda, Jorge, Gómez-Pando, Luz, Salvá-Ruíz, Bettit, Teixeira, José, Ibañez, Martha, Liland, Kristian H., Gonzales-Barron, Ursula   +8 more
openaire   +1 more source

Corrigendum to "Global calibration for non-targeted fraud detection in quinoa flour using portable hyperspectral imaging and chemometrics" [Curr. Res. Food Sci. (2023), 100483]. [PDF]

Curr Res Food Sci
Wu Q, Mousa MAA, Al-Qurashi AD, Ibrahim OHM, Abo-Elyousr KAM, Rausch K, Abdel Aal AMK, Kamruzzaman M.   +7 more
europepmc   +1 more source

Investigation of the effects of using quinoa flour on gluten-free cake batters and cake properties. [PDF]

J Food Sci Technol, 2019
Bozdogan N, Kumcuoglu S, Tavman S.
europepmc   +1 more source

Use of Selected Lactic Acid Bacteria and Quinoa Flour for Manufacturing Novel Yogurt-Like Beverages. [PDF]

Foods, 2018
Lorusso A, Coda R, Montemurro M, Rizzello CG.   +3 more
europepmc   +1 more source

A Narrative Review on Pseudocereals and Cardiometabolic Health: Biological Mechanisms and Evidence from Human Studies. [PDF]

Nutrients
Oztekin Y, Buyuktuncer Z.
europepmc   +1 more source

Polysaccharide-modified quinoa-wheat composite flour: Optimization of functional properties and flavor profiles in steamed buns. [PDF]

Food Chem X
Fan H, Qiao W, Zhu D, Yang L, Jiang S, Liu H.   +5 more
europepmc   +1 more source

Enhanced bacterial cellulose production by Komagataeibacter xylinus using agro-derived flour nitrogen sources. [PDF]

Appl Microbiol Biotechnol
Absharina D, Veres C, Kedves A, Kónya Z, Szabó BP, Vágvölgyi C.   +5 more
europepmc   +1 more source

Impact of co-fermenting modified camel milk using yogurt starter culture and <i>Limosilactobacillus fermentum</i> on the quality of quinoa-supplemented fermented milk products. [PDF]

Front Nutr
Alsadun AFA, Sakr SS, Ali AA, Alsaleem KA, Aladhadh M, Aljutaily T, Almujaydil MS, Alayouni R, Hassan A, Barakat H, Hassan MFY.   +10 more
europepmc   +1 more source

The Role of Xanthan Gum and Hydroxypropyl Methylcellulose in Gluten-Free Bread: A Study of Physical Characteristics, Texture, and Nutrition. [PDF]

Food Sci Nutr
Fetriyuna F, Salma AN, Harlina PW, Yarlina VP, Purwestri RC.   +4 more
europepmc   +1 more source