Results 81 to 90 of about 118,009 (158)
AgriFood: Journal of Agricultural Products for Food, Volume 2, Issue 3, Page 247-261, September 2026.This review explores how processing and macromolecular interactions shape resistant starch dynamics in whole‐grain cereals. It highlights how these transformations influence nutritional quality, digestion kinetics, and product properties, offering insights for designing stable health‐oriented whole‐grain foods with optimized functional benefits ...
Yuewen Tan +4 more
wiley +1 more source
Technological Progress and Productivity in the Quinoa Sector [PDF]
The main objective of this case study is to analyze the effect that a significant technological innovation in quinoa processing has had on the productivity of companies devoted to this activity and the impact of such an innovation on the growth and ...
Juan Cristóbal Birbuet +1 more
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Preparation and qualitative evaluation of pasta with various portion of quinoa flour
, 2014 Quinoa (Chenopodium quinoa) is a very nutritionally valuable crop with versatility. The aim of this work was a practical experiment to test the possibility of pasta production with different proportions of quinoa flour and evaluate their selected ...
BIGASOVÁ, Věra
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, 2018 In this study, beef meatballs were produced by using different percentages of quinoa flour as functional ingredient. The effects of quinoa flour levels on physicochemical, textural, sensorial properties of meatballs were examined.
BAĞDATLI, AYTUNGA
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, 2018 In this study, beef meatballs were produced by using different percentages of quinoa flour as functional ingredient. The effects of quinoa flour levels on physicochemical, textural, sensorial properties of meatballs were examined.
BAĞDATLI, AYTUNGA
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Development and quality evaluation of quinoa-konjac dried noodles
Shipin yu jixieObjectiveTo develop nutrient-rich quinoa-konjac dried noodles with distinctive flavor characteristics for enhancing the quality of wheat-based dried noodles and investigate quality evaluation methodologies for quinoa-konjac dried noodles, aiming to ...
MA Chengcheng +3 more
doaj +1 more source
Chenopodium quinoa and Amaranthus spp. raw meals as meat extenders in Pelibuey mortadella [PDF]
Brazilian Journal of Food TechnologyThis study examined the impact of partially replacing wheat flour with raw flours from Andean pseudocereals (Chenopodium quinoa Willd. and Amaranthus spp.) in Bologna-style mortadella formulations made with pelibuey meat (Ovis aries).
Gabriela Revelo Salgado +3 more
doaj +1 more source
Development of Novel Food Products Based on Quinoa
Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca: HorticultureCeliac disease is a lifelong autoimmune condition characterized by an intolerance to specific prolamins in cereals, particularly those with a defined oligopeptide sequence, leading to adverse reactions to gluten. Quinoa is utilized as a gluten substitute
Eftychios APOSTOLIDIS +5 more
doaj +1 more source
In this study, different process treatments such as dry steaming, dry roasting, abrasion, washing with centrifugation, washing with steaming and germination were given to the quinoa seeds for the reduction of the bitter compounds.
Shamim, Hossain +2 more
core +1 more source
Desenvolvimento de produto alimentício sem glúten elaborado a partir da percepção de consumidores celíacos [PDF]
, 2014 Tese (doutorado) - Universidade Federal de Santa Catarina, Centro de Ciências Agrárias, Programa de Pós-Graduação em Ciência dos Alimentos, Florianópolis, 2014.O único tratamento para a doença celíaca (DC), uma desordem imunomediada sistêmica ...
Nascimento, Amanda Bagolin do
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