Results 11 to 20 of about 5,804 (211)
STUDY OF SORPTION PROPERTIES OF QUINOA SEEDS
Grain Products and Mixed Fodder’s, 2022 The paper provides an analysis of the current state of the quinoa seed market in the world and the prospects for its production in Ukraine. The main producers of quinoa are Peru, Bolivia and Ecuador. Due to its rich chemical composition, quinoa seeds are rapidly gaining popularity.
L. Valevskaya, O. Sokolovskaya
core +4 more sources
Food Chemistry: X, 2023 Quinoa (Chenopodium quinoa Willd.) is an ancient crop with perfect nutritional composition and antioxidants substances. However, the current research on the nutritional quality of quinoa is limited to a small number of varieties or a single origin. In this study, we aimed at providing a detailed evaluation of abundant nutrients of quinoa seeds from ...
Xuan Chen +5 more
core +5 more sources
Shotgun proteomics of quinoa seeds reveals chitinases enrichment under rainfed conditions. [PDF]
Sci Rep, 2023 Quinoa is an Andean crop whose cultivation has been extended to many different parts of the world in the last decade. It shows a great capacity for adaptation to diverse climate conditions, including environmental stressors, and, moreover, the seeds are ...
Poza-Viejo L +8 more
europepmc +3 more sources
Permittivity measurements for raw and boiled quinoa seeds versus temperature, bulk density, and moisture content. [PDF]
Curr Res Food Sci, 2023 Quinoa is a nutrient-rich pseudocereal that is gaining popularity in European countries since it is gluten-free and an interesting source of fat, proteins, minerals, and amino acids.
Pérez-Campos R +2 more
europepmc +5 more sources
Germination of White and Red Quinoa Seeds: Improvement of Nutritional and Functional Quality of Flours. [PDF]
Foods, 2022 Quinoa is an Andean grain, classified as pseudocereal and the exploitation of its nutritional profile is of great interest for the cereal-based industry. The germination of quinoa seeds (white and red royal) was tested at 20 °C for different times (0,
Guardianelli LM +3 more
europepmc +4 more sources
Microbial and Qualitative Traits of Quinoa and Amaranth Seeds from Experimental Fields in Southern Italy [PDF]
Foods, 2023 Quinoa and amaranth are of special interest since they are increasingly used for the development of new bakery products with enhanced nutritional value. The aim of the study was to evaluate the agronomic, microbiological, and nutritional characteristics ...
Stefania Nazzaro +11 more
core +3 more sources
Foods, 2021 The effects of starch (corn and quinoa) and quinoa seeds on chicken meatballs’ physicochemical, textural, and sensory properties were investigated during frozen storage.
Jin-Hwa Park +4 more
core +2 more sources
The Efficacy of Processing Strategies on the Gastroprotective Potentiality of Chenopodium quinoa Seeds. [PDF]
ScientificWorldJournal, 2020 The current study has been conducted to evaluate the effect of different processing techniques on the 2,2-diphenyl-1-picrylhydrazyl (DPPH) scavenging capacity and the gastroprotective potential of Chenopodium quinoa red seeds in acute gastric injury ...
Mariod AA, Salama SM.
europepmc +3 more sources
Genotype-Dependent Variation of Nutritional Quality-Related Traits in Quinoa Seeds. [PDF]
Plants (Basel), 2021 Exploiting the relationship between the nutritional properties of seeds and the genetic background constitutes an essential analysis, which contributes to broadening our knowledge regarding the control of the nutritional quality of seeds or any other ...
Granado-Rodríguez S +8 more
europepmc +4 more sources
MOISTURE SORPTION ISOTHERMS OF QUINOA SEEDS: THERMODYNAMIC ANALYSIS [PDF]
Engenharia Agrícola, 2018 The present research aimed to study the water sorption behavior of quinoa seeds analyzing the hysteresis phenomenon and determining thermodynamic properties. Static gravimetric technique was used to obtain the equilibrium moisture content of quinoa seeds
Bustos-Vanegas,Jaime D. +14 more
core +4 more sources