Effect of added enzymes and quinoa flour on dough characteristics and sensory quality of a gluten free bakery product [PDF]
, 2018 The study is aimed at developing a new cereal-based product, with increased nutritional quality, by using quinoa flour. The effect of the use of transglutaminase (TGase) and proteolytic enzymes on the microstructure, properties and in vitro digestion of ...
Aiello, Alessandra +5 more
core +1 more source
The possibilities of using quinoa flour in the production of chicken meat patties
Journal of the Hellenic Veterinary Medical Society, 2023 In this study, the mixtures obtained by mixing quinoa flour with wheat flour in different proportions were added to chicken meat patties and their effects on some quality characteristics were investigated. The yields of the meatballs prepared with the mixes containing 50% and 100% quinoa flour were higher than those of other meatballs (69.59% and 69.71%
Meral, R +3 more
openaire +2 more sources
Biotecnología en el Sector Agropecuario y Agroindustrial, 2017 Quinoa (Chenopodium quinua Willd) germinated seeds shows nutritional value and body assimilation differences respect to normal seeds, therefore, sought to identify the extrusion process effect over flour from normal and germinated quinoa.
CRISTHIAN EMILIO TOVAR HERNÁNDEZ +4 more
doaj +1 more source
Wheat germ thermal treatment in fluidised bed. Experimental study and mathematical modelling of the heat and mass transfer [PDF]
, 2018 Wheat germ is an abundant by-product of the milling industry, it has excellent nutritional qualities and high tocopherols content. The aim of this work was to study the kinetics of wheat germ drying in fluidised thin-layers by applying analytical ...
Gili, Renato Daniel +4 more
core +1 more source
Sprouting of oats: a new approach to quantify compositional changes [PDF]
, 2019 Background and objectives: The aim of this research was to gain a deeper insight into the effect caused by the addition of sprouted oat to food products.
Brühan, Juliane +4 more
core +1 more source
Foods, 2021 In this study, the quality of meat patty samples containing different black quinoa fractions (seed, flour and wet-milling coproducts) was evaluated during freezing preservation.
Estrella Sayas-Barberá +6 more
doaj +1 more source
Evaluation of the nutritional quality of wheat bread prepared with quinoa, buckwheat and pumpkin seed blends [PDF]
, 2014 The purpose of this research was to blend quinoa (Chenopodium quinoa Willd.), buckwheat (Fagopyrum esculentum Möench) and pumpkin (Cucurbita pepo L.) seed kernels at 40% level with wheat flour and to examine the effect of this blend on ...
Demin Mirjana A. +4 more
core +1 more source
Improvement of Tagliatelle Quality by Addition of Red Quinoa Flour
Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca: Food Science and Technology, 2014 In order to diversification of tagliatelle pasta and increasing segment of consumers it was intended to improvement of tagliatelle pasta quality by addition of red quinoa flour.
Anamaria Pop +3 more
doaj +1 more source
Pseudocereals and teff in complex breadmaking matrices: Impact on lipid dynamics [PDF]
, 2014 The use of pseudocereals and ancient grains for breadmaking applications is receiving particular attention since they involve nutrient dense grains with proven health-promoting attributes.
Angioloni, Alessandro, Collar, Concha
core +1 more source
Essential amino acids: master regulators of nutrition and environmental footprint? [PDF]
, 2016 The environmental footprint of animal food production is considered several-fold greater than that of crops cultivation. Therefore, the choice between animal and vegetarian diets may have a relevant environmental impact.
Lante, Anna +2 more
core +1 more source