Results 61 to 70 of about 9,065 (215)
Biotecnología en el Sector Agropecuario y Agroindustrial, 2016 Quinoa (Chenopodium quinoa WILLD) is a pseudocereal produced for many years in Andean regions and allows different transformations taking advantage of their nutritional qualities becoming it a food agribusiness alternative. Objective of this study was to
CLAUDIA LORENA CERÓN FERNANDEZ +4 more
doaj +1 more source
Research on the Processing Technology and Nutritional Evaluation of Quinoa Compound Powder
Shipin gongye ke-ji, 2023 Using quinoa and oat bran as the primary raw materials, this study applied extrusion technology to create a quinoa compound powder, and the nutritional evaluation of the powder was carried out.
Qianfang ZHANG +3 more
doaj +1 more source
Chemical composition and physical properties of sorghum flour prepared from different sorghum hybrids grown in Argentina [PDF]
, 2016 This work analyzed the physical, chemical, and thermal properties of sorghum flour and the relationships among these, in order to evaluate its suitability for the development of food products. Sorghum flour was obtained through roller dry milling from 20
Calderón-Domínguez, Georgina +3 more
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Sustainable Food Proteins, Volume 4, Issue 2, June 2026.The review provides a comprehensive comparison in terms comparison of commercially established and emerging plant protein sources, focusing on their structural, rheological, and sensory attributes for developing sustainable plant‐based meat analogues (PBMAs).
Mian N. Riaz +3 more
wiley +1 more source
QUINOA FLOUR AS HYPOLIPIDEMIC AGENT IN MALE ALBINO RATS
, 2022 ABSTRACT Quinoa (Chenopodium quinoa) seeds have gained a great interest in the last years, mainly due to its nutritional properties and its high content of good quality protein, oil and minerals. The result indicated in protein content was 12.9% on dry weight basis, while oil and ash content were 8.62% and 1.8%, respectively. The quinoa flour was rich
EL SHARKAWY MONA. A +4 more
openaire +1 more source
Sustainable Food Proteins, Volume 4, Issue 2, June 2026.Quinoa protein hydrolysate (QpH) serves as both a nitrogen source and a functional ingredient for L. plantarum. Bacteria grown in QpH achieved high biomass production and demonstrated significantly enhanced cell membrane integrity, positioning QpH as a key component for robust, plant‐based probiotics.
Nelson Romano +4 more
wiley +1 more source
Thinking Outside of the Cereal Box: Breeding Underutilized (Pseudo)Cereals for Improved Human Nutrition. [PDF]
, 2019 Cereal grains have historically played a critical role in sustaining the caloric needs of the human population. The major cereal crops, wheat, rice, and maize, are widely cultivated and have been subjected to biofortification to enhance the vitamin and ...
Bekkering, Cody S, Tian, Li
core
Folates in quinoa (Chenopodium quinoa), amaranth (Amaranthus sp.) and buckwheat (Fagopyrum esculentum): Influence of cooking and malting [PDF]
, 2017 Effects of processing on the contents of five folate vitamers in quinoa, amaranth and buckwheat were analysed using a trienzymatic extraction method followed by LC–MS/MS.
Arcot, Jayashree +8 more
core +1 more source
Assessment of quinoa flours effect on wheat flour doughs rheology and bread quality
The Annals of the University Dunarea de Jos of Galati Fascicle VI – Food Technology, 2019 The aim of the research was to evaluate the effect of addition of white and red quinoa whole flours (15% and 30%) on the physical-chemical and rheological parameters of white and dark wheat flours, in order to optimize the mixtures for bakery products.
Radiana-Maria Tamba-Berehoiu +2 more
openaire +2 more sources
Sustainable Food Proteins, Volume 4, Issue 2, June 2026.Graphical abstract illustrating the development of quinoa protein (QP) nanocarriers for the encapsulation of resveratrol (RSV) and tocopherol (TOC). ABSTRACT The objective of this work was to generate and characterize complexes of quinoa proteins (QP) with either resveratrol (RSV) or tocopherol (TOC) whose dimensions fell into the nanoscale.
Alejandra J. Rubinstein +3 more
wiley +1 more source