Results 61 to 70 of about 118,009 (158)

Impact of tempering process on yield and composition of quinoa flour

, 2021
Quinoa kernels are generally whole-milled due to their small kernel size. However, roller milling allows the separation of the starchy perisperm from the protein- and fat-rich bran fraction.
Van der Meeren, Paul, Vermeir, Pieter, Eeckhout, Mia, Van Bockstaele, Filip, De Bock, Phara, Raes, Katleen, Paul Van der Meeren, Mia Eeckhout, Filip Van Bockstaele, Katleen Raes, Phara De Bock, Pieter Vermeir   +11 more
core   +1 more source

Stress‐specific metabolic and physiological responses to drought and waterlogging in Allium cepa L. and Allium × cornutum Clementi ex Vis.

Plant Biology, EarlyView.
Drought and waterlogging induce distinct species‐specific metabolic, physiological and transcriptional responses in Allium cepa and Allium × cornutum. Abstract Increasing variability in water availability, caused by changing climatic conditions, is a major constraint for onion production.
Ž. Fredotović, B. Soldo, B. Urlić, K. Radovani, E. Vuko, J. Puizina   +5 more
wiley   +1 more source

Physicochemical properties and acceptability of three formulations containing fava bean, quinoa and corn flour extrudates

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 , Edson E. Ramirez-Tixe, Mariana D. Salazar-Irrazabal, Elias Salazar-Silvestre   +3 more
doaj   +1 more source

Pea Protein Extraction Techniques: A Comparative Study With Commercial Pea and Soy Proteins

Legume Science, Volume 8, Issue 4, December 2026.
ABSTRACT Two common methods used to separate plant‐based proteins are wet extraction and dry fractionation. To identify the most suitable industrial applications, this study investigated the effects of wet extraction and dry fractionation on the physicochemical and functional properties of the Australian yellow field pea proteins, comparing them ...
Anahita Sharifi, Pankaj Maharjan, Farhad Ahmadi, Ken Ng, Hafiz Suleria, Cassandra Walker   +5 more
wiley   +1 more source

Plant‐Derived Probiotics From Fermented Foods: Current Evidence on Antiviral Mechanisms and Gut–Lung Axis Modulation

Food Frontiers, Volume 7, Issue 6, November 2026.
Plant‐derived probiotics from fermented foods exert anti‐respiratory virus effects via immune regulation, antiviral metabolites, and gut–lung axis, highlighting their advantages, key technologies, and application prospects. ABSTRACT Respiratory viral infections represent a major global public health threat, causing widespread morbidity, mortality, and ...
Yinghao Xing, Yaoyuan Hu, Yingying Ma, Peng Yao, Jingjing Jiang, Jiao Guo, Shuangmei Liu   +6 more
wiley   +1 more source

Is quinoa‐farming sustainable in marginal environments? Social, economical and environmental aspects

Journal of the Science of Food and Agriculture, Volume 106, Issue 14, Page 8315-8328, November 2026.
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, Damir Esenaliev, Jakhongir Babadjanov, Lukas John, Sandra M. Schmöckel, Botir Khaitov   +5 more
wiley   +1 more source

EFECTO DE LA EXTRUSIÓN SOBRE LAS CARACTERÍSTICAS FÍSICO-QUÍMICAS DE HARINA DE QUINUA (Chenopodium quinoa Willd)

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, LINA VANESSA GUERRA MORCILLO, JORGE ANÍBAL LEGARDA QUINTERO, MARIO GERMAN ENRÍQUEZ COLLAZOS, , YAMID PISMAG PORTILLA   +4 more
doaj   +1 more source

Cereal Biomass Valorization for Functional Food Ingredients: Fractionation and Circular Biorefinery Strategies

Comprehensive Reviews in Food Science and Food Safety, Volume 25, Issue 6, November 2026.
ABSTRACT Food processing must transition toward resource‐efficient systems that operate within planetary boundaries. Cereals, as climate‐resilient staples, offer strong potential to valorize nutrient‐rich fractions. Zero‐waste biorefinery concepts and green fractionation technologies, integrated with structure–function principles, enable the conversion
Rahul Biswas, Marjo Pöysä, Samson Adeoye Oyeyinka, Abayneh Getachew Demesa, Savindi Wanninayake, Samuel Perez‐Vega   +5 more
wiley   +1 more source

Image_2_Effects of Quinoa Flour on Wheat Dough Quality, Baking Quality, and in vitro Starch Digestibility of the Crispy Biscuits.JPEG

, 2022
Quinoa is a pseudo-cereal which has excellent nutritional and functional properties due to its high content of nutrients, such as polyphenols and flavonoids, and therefore quinoa serves as an excellent supplement to make healthy and functional foods. The
Kunlun Wu (5985356), Zhonghua Wang (197514), Daying Wu (12409603), Lei Guo (36221), Youhua Yao (5985359), Xiaohua Yao (5985353), Xin Gao (14001), Xinyou Cao (845959), Yanrong Ma (383346)   +8 more
core   +1 more source

Conventional and Emerging Protein Ingredients in Farinaceous Products: Amino Acid Quality, Digestibility, Biological Value, and Functional Performance

Comprehensive Reviews in Food Science and Food Safety, Volume 25, Issue 6, November 2026.
ABSTRACT The increasing demand for protein‐enriched foods has renewed interest in farinaceous products as widely consumed and technologically adaptable matrices for nutritional improvement. However, protein enrichment cannot be evaluated solely by increases in crude protein content, as nutritional value depends on essential amino acid (EAA) balance ...
P. Álvarez‐Arteaga, M. A. Lazo‐Vélez, L. Mateo Cordero‐Clavijo, S. Paterson   +3 more
wiley   +1 more source