Results 51 to 60 of about 9,065 (215)
Betalains in some species of the amaranthaceae family: A review [PDF]
, 2018 Natural pigments are largely distributed in the plant kingdom. They belong to diverse groups, with distinct biochemical pathways. Betalains with colours that range from yellow to red-violet can de divided into two main subgroups: betaxanthins and ...
Ali +31 more
core +2 more sources
Buck Wheat: Nutritional, Bioactive Characteristics, Health Benefits, and Side Effects
Future Postharvest and Food, EarlyView.ABSTRACT Micronutrient deficits have resulted from an over‐reliance on a small number of cereal crops for food security. The agricultural sector faces severe sustainability issues due to the rapid growth of the world's population and sudden climatic changes.
Momina Farooq +2 more
wiley +1 more source
Revista de Ciencias Agrícolas, 2020 Andean grains, widely distributed in the high areas of the Andean Highlands, can help to reduce malnutrition owing to their high content of protein and balance of essential amino acids.
Frank F. Velásquez-Barreto +3 more
doaj +1 more source
Food Safety and Health, EarlyView.Sensory‐driven optimization of multi‐millet cookie formulation using RSM. ABSTRACT The effect of the composition of multi‐millet flour on the sensory acceptability of gluten‐free cookies containing xanthan gum as a binding agent was investigated and optimized.
Akash Kumar +4 more
wiley +1 more source
Journal of Food Quality, 2022 The objective of the current study was to develop innovative quinoa-coated chicken nuggets by using quinoa flour instead of wheat flour and evaluate the impact of this substitution on the shelf life of the product and its nutritional and sensorial ...
Sobhy A. El-Sohaimy +3 more
doaj +1 more source
Effect of quinoa and potato flours on the thermomechanical and breadmaking properties ofwheat flour [PDF]
Brazilian Journal of Chemical Engineering, 2012 The thermomechanical properties of dough and the physical characteristics of bread from quinoa-wheat and potato-wheat composite flours at 10 and 20% substitution level were evaluated. The functional properties of flours were measured by the water absorption index (WAI), water solubility index (WSI) and swelling power (SP).
Rodriguez-Sandoval, E. +2 more
openaire +3 more sources
Is quinoa‐farming sustainable in marginal environments? Social, economical and environmental aspects
Journal of the Science of Food and Agriculture, EarlyView.Abstract Quinoa (Chenopodium quinoa Willd.) is an Andean grain crop introduced as a novel crop to many parts of the world in recent years. Recognized for nutritious seeds and high abiotic stress tolerance, it has been promoted as an element of climate‐resilient agriculture, particularly in marginal environments.
Anna Tabea Mengen +5 more
wiley +1 more source
Brazilian Journal of Food Technology, 2017 In Colombia, the production of red tilapia (Oreochromis sp) has shown important development in recent years. It is a hydro-biological resource that generates fish fillet waste that can be used in the manufacture of fish products. The aim of this research
José Igor Hleap Zapata +1 more
doaj +1 more source
Milling characteristics and distribution of phytic acid and zind in long-, medium- and short-grain rice [PDF]
, 2008 Milling and polishing are important operations during the production of white rice. The degree of milling and polishing has a significant effect on the nutritional aspects of white rice, especially on minerals, due to a non-uniform distribution of ...
Hamer, R.J. +4 more
core +2 more sources
eFood, Volume 7, Issue 3, June 2026.This review highlights the formation of foodborne carcinogens during processing and evaluates different mitigation strategies, including natural antioxidants and modern cooking techniques, to reduce associated cancer risks and enhance food safety. ABSTRACT Food processing methods, though vital for improving food safety, taste, and shelf life, can ...
Naglaa S. Ashmawy +4 more
wiley +1 more source