Results 91 to 100 of about 5,804 (211)

Study of basic characteristics of quinoa seeds

Bulletin of Sumy National Agrarian University. The series: Agronomy and Biology, 2020
Quinoa crop is considered as a source of healthy nutrition due to its energy and nutritional value. The nutritional parameters of quinoa seeds exceed the characteristics of traditional cereals. The high protein content distinguishes quinoa seeds from other plant food.
openaire   +1 more source

Chemical and nutritional characterization of Chenopodium pallidicaule (cañ ihua) and Chenopodium quinoa (quinoa) seeds

Emirates Journal of Food and Agriculture, 2014
Quinoa (Chenopodium quinoa Willd.) and can ihua (Chenopodium pallidicaule Allen) are native Andean food plants of high nutritional value used as food by the Incas and previous cultures. An extensive analytical study was done on three samples for each species for all amino acids, sterols, fatty acids and mineral determination.
Villa, Diana Yamile Gallego, Russo, Luigi, Kerbab, Khawla, LANDI, MADDALENA, RASTRELLI, Luca   +4 more
openaire   +3 more sources

Molecular Chaperone Networks in Plants: Maintaining Proteostasis and Enhancing Stress Resilience for Crop Improvement

Plant, Cell &Environment, EarlyView.
ABSTRACT Molecular chaperones play a central role in the plant proteostasis machinery by aiding the folding of nascent proteins, preventing aggregation, and repairing or degrading damaged proteins. These functions are especially essential during abiotic and biotic stress, which can destabilise cellular proteins and disrupt metabolic homoeostasis.
Mingfang Yang, Anqin Gao, Tsz‐Yan Chan, Hafiz Mamoon Rehman, Sehar Nawaz, Sehrish Bashir, Noman Mahmood, Muhammad Wajid Ullah, Chunlin Long, Hon‐Ming Lam, Muhammad Arif   +10 more
wiley   +1 more source

In silico prediction and structural characterization of multifunctional bioactive peptides released from olive proteins

Journal of the Science of Food and Agriculture, Volume 106, Issue 9, Page 5463-5482, July 2026.
Abstract BACKGROUND Olive (Olea europaea L.) byproducts, such as seeds and leaves, are abundant agro‐industrial residues and represent underexplored protein sources with potential health relevance. However, the repertoire of bioactive peptides that may be released from olive proteins during gastrointestinal digestion remains poorly characterized.
Teresa Gonzalez‐de la Rosa, Luna Barrera‐Chamorro, Africa Fernandez‐Prior, Elvira Marquez‐Paradas, Maria Torrecillas‐Lopez, Fernando Rivero‐Pino, Sergio Montserrat‐de la Paz   +6 more
wiley   +1 more source

Production and evaluation of vegetarian milk from quinoa seeds (Chenopodium quinoa Willd.).

Egyptian Journal of Nutrition, 2019
 Innovative beverages that serve well to the dietary requirement for children and adults as vegetarian quinoa milk were prepared in this study. These beverages recorded overall-acceptability score of 7.3 and 8.0 on the hedonic scale, which is means ...
doaj   +1 more source

Texture Engineering of Nondairy Yogurt Alternatives: Ingredient Selection, Processing Strategies, and the Role of In Situ Dextrans

Comprehensive Reviews in Food Science and Food Safety, Volume 25, Issue 4, July 2026.
ABSTRACT A global shift from diets rich in animal‐based products toward plant‐based diets has been widely promoted as a key strategy for creating more sustainable food systems. However, the adoption of plant‐based alternatives depends on multiple factors, including consumer preferences, sensory quality, product affordability, and availability, in ...
Yan Xu, Ndegwa Henry Maina, Yaqin Wang
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  

The importance of heat against antinutritional factors from Chenopodium quinoa seeds [PDF]

, 2015
Chenopodium quinoa seeds have high protein content. The nutritional value of quinoa is superior compared with traditional cereals. Its essential amino acid composition is considered next to the ideal, and its quality matches that of milk proteins.
Marangoni, Sérgio, Pompeu,Dávia Guimarães, Costa,Olavo Flores da, Spehar, Carlos Roberto, Granjeiro, Paulo Afonso, Silva, José Antonio da, Gonçalves,Daniel Bonoto, Spehar,Carlos Roberto, Granjeiro,Paulo Afonso, Costa, Olavo Flores da, Gonçalves, Daniel Bonoto, Pompeu, Dávia Guimarães, Silva,José Antonio da, Marangoni,Sérgio   +13 more
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Effects of Black Quinoa Wet-Milling Coproducts on the Quality Properties of Bologna-Type Sausages During Cold Storage

Foods, 2020
The incorporation of a new ingredient into foods could not only affect the intrinsic properties of the product but also its shelf life. The aim of this study was to investigate the effect of the black quinoa (both as whole seeds and as the fibre-rich ...
Juana Fernández-López, Raquel Lucas-González, Alba Roldán-Verdú, Manuel Viuda-Martos, Estrella Sayas-Barberá, Jaime Ballester-Sánchez, Claudia Monika Haros, José Angel Pérez-Álvarez   +7 more
doaj   +1 more source

Characterization of Bioactive Phenolic Compounds in Seeds of Chilean Quinoa (Chenopodium quinoa Willd.) Germplasm

, 2023
In recent years, quinoa (Chenopodium quinoa Willd.), an ancient Andean region crop, has received increased research attention because it is an excellent source of nutrients and also of bioactive phenolic compounds, which are potentially beneficial for ...
Fabio Fiorani, Stephan Köppchen, Archis Pandya, Björn Thiele, Andres Zurita-Silva, Björn Usadel   +5 more
core   +1 more source