Results 41 to 50 of about 118,009 (158)
Development of Functional Beef Burgers with Pseudocereals and Study of their Physicochemical and Textural Properties [PDF]
Pizhūhish va Nuāvarī dar ̒Ulūm va Sanāyi̒-i Ghaz̠āyī, 2022 The objective of this paper is to appraise the quinoa and buckwheat seeds as pseudocereals to develop new beef burgers. In this study, three different formulations were prepared: one control sample with 15% mixture of bread crumb with soy protein, and ...
Fereshte Bahmanyar +3 more
doaj +1 more source
Influence of substituting wheat flour with quinoa flour on quality characteristics and in vitro starch and protein digestibility of fried-free instant noodles [PDF]
, 2022 Wheat flour (WF) was substituted with different level of quinoa core flour (QCF), quinoa whole flour obtained by grinding mill (GQWF) and flour mill (RQWF) equipment separately, to develop QCF, GQWF and RQWF-formulated fried-free instant noodles. Tensile
Kexin Gong (18415400) +9 more
core +2 more sources
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
The possibilities of using quinoa flour in the production of chicken meat patties
, 2022 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.
Kilincceker, O. +4 more
core +1 more source
Food Biomacromolecules, EarlyView.Effects of digestive products of quinoa, oat, barley, and mungbean proteins on GLP‐1 secretion are investigated using STC‐1 cell and animal experiments, and novel GLP‐1 secretion‐stimulating peptides are successfully identified by column chromatography and LC–MS/MS.
Hongdong Song +8 more
wiley +1 more source
Quality assessments of untreated and washed quinoa (Chenopodium quinoa) seeds based on histlogical and foaming capacity investigations [PDF]
, 2010 Quinoa seed has a high nutritional value, but has a coating of bitter-tasting saponins, making it unpalatable. Therefore the seeds are usually processed in order to remove the naturally occurring saponins from the seeds.
Houben, R. +5 more
core
, 2022 The study aimed at the production and evaluation of breakfast cereals (flakes) formulated from composite blends of corn (Zea mays) flour and quinoa seed flour (Chenopodium quinoa); a pseudo cereal that has recently gained the interest of researchers due ...
Abogunrin, Saheed Olamide +3 more
core +1 more source
Interactions of delivery systems modulating the digestibility of plant‐based proteins
Food Biomacromolecules, EarlyView.Abstract Plant‐based proteins are gaining interest as sustainable alternatives to animal‐derived proteins, but their digestibility is often lower and strongly influenced by protein structure, processing history, and food‐matrix interactions. This review critically examines how emulsions, hydrogels, micro‐ and nanoparticles, micelles, liposomes ...
Samina Kauser +5 more
wiley +1 more source
Structural, physicochemical, and techno‐functional properties of ultrasound‐treated chickpea starch
Food Biomacromolecules, EarlyView.Abstract This study investigated the effects of ultrasonication duration (10, 20, 30, and 40 min) on the physicochemical, functional, structural, thermal, and rheological properties of chickpea starch. Ultrasonication significantly enhanced water absorption capacity (WAC) and oil absorption capacity (OAC), with maximum values observed for U40 (2.13 g/g
Sakshi Singh +5 more
wiley +1 more source
Technology of apple desserts for functional purpose [PDF]
E3S Web of ConferencesThe article deals with the relevance and development of technologies of dessert dishes of functional purpose - apple mousse with fructose and quinoa flour.
Feshchenko Valentina +4 more
doaj +1 more source