Results 71 to 80 of about 118,009 (158)

Tracking Sodium Inside the Plant: Hydraulic Adjustments to Deal With Salinity

Journal of Agronomy and Crop Science, Volume 212, Issue 6, November 2026.
ABSTRACT Sorghum is a crop that has become more relevant in recent years due to its uses and properties (biofuel, gluten‐free flour) as well as its versatility to grow in unfavourable environmental conditions. Salinity is one of the main abiotic stresses affecting crop production and yield worldwide.
Moira R. Sutka, Pablo D. Cáceres, Marina Recchi, Andrea S. Dengis, Milena E. Manzur   +4 more
wiley   +1 more source

Effect of Pre-Treatment on Selected Nutrient Profile and Functional Properties of Quinoa (Chenopodium quinoa) Flour and Development of Gluten Free Quinoa Cookies

, 2018
Recent awareness and interest in health and wellness has shifted focus on healthy eating and lifestyle changes among people. Baked products are consumed by all age group people and the consumer demand is increasing towards gluten free products mainly due
P. S. Sandhya, A. Haripriya
core   +1 more source

Gut Microbial Release of Ferulic Acid From Germinated Quinoa Alleviates Obesity‐Associated Cognitive Impairment by Activating Hippocampal Mitophagy Associated with PINK1/Parkin Pathway

Advanced Science, Volume 13, Issue 57, 14 October 2026.
Liberation of ferulic acid by gut microbial feruloyl esterase mediates cognitive enhancement of germinated quinoa (GQF) on obese mice. Ferulic acid enriched in GQF is released by gut microbes Roseburia hominis and R. intestinalis and subsequently mediates the neuroprotective effects of GQF on obesity‐induced cognitive decline by activating hippocampal ...
Yongli Lan, Wengang Zhang, Lei Wang, Shiyang Zhao, Yujie Song, Xinze Wang, Yutang Wang, Xijuan Yang, Shaobo Ma, Junlin Ge, Rui Guo, Xuebo Liu   +11 more
wiley   +1 more source

Image_1_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

The effects of flour and protein preparations from amaranth and quinoa seeds on the rheological properties of wheat-flour dough and bread crumb

Czech Journal of Food Sciences, 2011
The effects of amaranth and quinoa flours and protein isolates prepared from amaranth and quinoa seeds on the rheological properties of wheat flour dough and bread were studied using new recording instruments, the micro Z-arm mixer (for dough) and the ...
Sándor Tömösközi, Lilla Gyenge, Ágnes Pelcéder, Tibor Abonyi, Regine Schönlechner, Radomir Lásztity   +5 more
doaj   +1 more source

Bakery product development with quinoa flour (Chenopodium quinoa Willd)

, 2011
Para este trabajo, se obtuvo harina de quinua de la variedad Nariño como materia prima en grano (Chenopodium quinoa Willd), para esto se adecuó la materia prima extrayendo las saponinas del grano y posterior secado con aire caliente.
García García, Diana Paola
core  

Image_3_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

Plasma‐Activated Water Primes Black Rice Starch for Amplified Hydrothermal Modification: Structural Insights and Enhanced Digestibility

Journal of Food Science, Volume 91, Issue 10, October 2026.
ABSTRACT This study evaluated the ability of plasma‐activated water (PAW) to modulate black rice starch response to autoclaving. Six formulations were prepared: native starch (Native), starch treated with PAW for 30 or 60 min (P30, P60), starch autoclaved only (AC), and starch subjected to PAW for 30 or 60 min prior to autoclaving (P30AC, P60AC).
Raphael Lucas Jacinto Almeida, Newton Carlos Santos, João Vitor Fonseca Feitoza, Iêda Letícia de Souza Ferreira, Raphael da Silva Eduardo, André Miranda da Silva, Cecilia Elisa Sousa Muniz, Ellen Cristina Nabiça Rodrigues, Alison Bruno Borges de Sousa, Lícia Amazonas Calandrini Braga, Adriano Cesar Calandrini Braga, Victor Herbert de Alcântara Ribeiro, Ynis Thaciane Felix da Silva, Martha Maria Gomes Nóbrega, Ana Carla Oliveira de Brito, Virgínia Mirtes de Alcantara Silva   +15 more
wiley   +1 more source

Adding effect of quinoa flour (Chenopodium wild quinoa) on cookies preparation

, 2009
El presente proyecto se basó en la elaboración de galletas tipo base, en las que se reemplazó un porcentaje de harina de trigo por harina de quinua con el fin de conferirle al producto mayor aporte nutricional. Para esto se realizaron mezclas 15%-85%, 35%
Mosquera Mosquera, Héctor Fabio
core  

Wheat dough fermentation and bread trial results under the effect of quinoa and canahua wholemeal additions

Czech Journal of Food Sciences, 2020
To study the effect of quinoa and canahua wholemeals on wheat flour quality, addition dosages of 10 and 20% wt. were tested. Both non-traditional materials lowered protein baking quality (Zeleny sedimentation), and present dietary fibre increased the ...
Ivan Švec, Rasa Kapačinskaité, Marie Hrušková   +2 more
doaj   +1 more source