Results 81 to 90 of about 3,424 (185)

PRODUCTION OF A PROTEIN ISOLATE FROM BOYACENSE QUINOA FLOUR (Chenopodium quinoa) BY COMBINED METHODS

Ciencia en Desarrollo
La quinua es un pseudocereal que es conocido por su alto contenido de proteína vegetal. El presente estudio se enfocó en obtener un aislado proteico, utilizando diferentes metodologías de extracción. La caracterización inicial de la harina de quinua en base seca (QF) mostró un contenido de proteína del 16 % y de almidón del 53 %.
niño bernal, ivan, Caicedo Pineda, Gerardo Andrés   +1 more
openaire   +2 more sources

Evaluation of Quinoa (Chenopodium quinoa Willd) Protein Isolate and Hydrolysate as Alternative Nitrogen Source for Growth of Lactiplantibacillus plantarum WCFS1

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, Leonardo Sciammaro, Alejandra Quiroga, María Cecilia Puppo, Andrea Gómez‐Zavaglia   +4 more
wiley   +1 more source

Quality assessments of untreated and washed quinoa (Chenopodium quinoa) seeds based on histlogical and foaming capacity investigations

, 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., Pinckaers, V.G.Z., Ossenkoppele, J.S., Lotgering, M., Raamsdonk, L.W.D., van, Groot, M.J.   +5 more
core  

Optimization of bread quality with quinoa flour of different particle size and degree of wheat flour replacement

, 2019
The study aimed to assess the influence of quinoa flour of different particle size and degree of wheat flour replacement on dough and bread characteristics. Dynamic rheology and farinographs were used to describe the dough parameters.
Natalia SOKOLOVA (7855898), Marcin Andrzej KUREK (5790587)   +1 more
core   +1 more source

Formulation and Quality Evaluation of Breakfast Flakes Produced from Blends of Maize (Zea mays) and Quinoa (Chenopodium quinoa Willd) Flour

, 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, Ujiroghene, Obaroakpo Joy   +1 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

Quinoa Protein Concentrate as a Platform for the Protection and Controlled Delivery of Resveratrol and Tocopherol

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, Guadalupe Garcia Liñares, Valeria Boeris, Oscar E. Pérez   +3 more
wiley   +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  

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

Predicting Microbial Growth Dynamics in Commercial Cocoa‐Flavored Plant‐Based Milk Alternatives

Journal of Food Science, Volume 91, Issue 6, June 2026.
ABSTRACT This study evaluated the growth of Bacillus cereus, Escherichia coli, and Salmonella Typhimurium in commercially available cocoa‐flavored plant‐based milk alternatives (PBMAs) under different temperatures and examined the influence of product composition on bacterial development.
Clara Mariana Gonçalves Lima, Jaqueline Sousa Correia, Dionísio Pedro Amorim‐Neto, Jolanta Wawrzyniak, Anderson S. Sant'Ana   +4 more
wiley   +1 more source