Zobrazeno 1 - 10
of 138
pro vyhledávání: '"Kiwicha"'
Autor:
Fernando García-Ramón, Alejandrina Sotelo-Méndez, Hermelinda Alvarez-Chancasanampa, Edgar Norabuena, Liliana Sumarriva, Karina Yachi, Teresa Gonzales Huamán, Marlitt Naupay Vega, Heber P. Cornelio-Santiago
Publikováno v:
Frontiers in Sustainable Food Systems, Vol 7 (2023)
The enrichment of sliced bread with Peruvian Andean grains can affect water absorption, formation time and stability of the dough, as well as the texture, color, specific volume and acceptability of the final product. However, the nutritional and fun
Externí odkaz:
https://doaj.org/article/d0691ae03ea2414f885f3e201b8cba7f
Autor:
Nicodemo C. Jamanca-Gonzales, Robert W. Ocrospoma-Dueñas, Yolanda M. Eguilas-Caushi, Rossy A. Padilla-Fabian, Reynaldo J. Silva-Paz
Publikováno v:
Molecules, Vol 29, Iss 6, p 1374 (2024)
Wheat flour is a common raw material in the food industry; however, Andean grains, such as quinoa and kiwicha, are gaining popularity due to their quality proteins, fiber, and bioactive compounds. A trend has been observed toward the enrichment of pr
Externí odkaz:
https://doaj.org/article/2bd3187ef0244a918b2396f88323210f
Publikováno v:
Benchmarking: An International Journal, 2021, Vol. 29, Issue 5, pp. 1484-1512.
Externí odkaz:
http://www.emeraldinsight.com/doi/10.1108/BIJ-10-2020-0544
Akademický článek
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Autor:
Luz Quispe-Sanchez, Marilu Mestanza, Malluri Goñas, Elizabeth Renee Ambler Gill, Manuel Oliva-Cruz, Segundo G. Chavez
Publikováno v:
Frontiers in Nutrition, Vol 9 (2022)
Due to the growing demand for healthy food products, the industry is seeking to incorporate inputs with high nutritional potential to traditional products. The objective of this research was to evaluate the effect of incorporating Lepidium meyenii, C
Externí odkaz:
https://doaj.org/article/84b4473dec0744e8b41495f03d4c0dba
Akademický článek
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Autor:
Alicia Martinez-Lopez, Maria C. Millan-Linares, Noelia M. Rodriguez-Martin, Francisco Millan, Sergio Montserrat-de la Paz
Publikováno v:
Journal of Functional Foods, Vol 65, Iss , Pp 103735- (2020)
Amaranthus caudatus L. (Amaranthaceae), commonly known as kiwicha, is considered as one of the few multipurpose pseudocereal crops which supply higher nutritional seeds in huge quantities. A. caudatus is rich source of proteins, β-carotene, vitamins
Externí odkaz:
https://doaj.org/article/7ed87149850a47a9bf3cc74cc9f8cc41
Autor:
Sergio Montserrat-de la Paz, Alicia Martinez-Lopez, Alvaro Villanueva-Lazo, Justo Pedroche, Francisco Millan, Maria C. Millan-Linares
Publikováno v:
Antioxidants, Vol 10, Iss 5, p 645 (2021)
Kiwicha (Amaranthus caudatus) is considered one of the few multipurpose pseudocereals for its potential use not only as a source of nutrients and fiber but also for its bioactive compounds. In recent years, antioxidant peptides are commonly used as f
Externí odkaz:
https://doaj.org/article/2bf5871895104610b12a13aa77a38d60
Publikováno v:
Proceedings, Vol 53, Iss 1, p 15 (2020)
The aim of this study was to develop gluten-free breads using the flours of Andean native grains. The following native grains were used: quinoa (Chenopodium quinoa) Pasankalla variety, kiwicha (Amaranthus caudatus) Centenario variety, kañiwa (Cheopo
Externí odkaz:
https://doaj.org/article/da08991344dc4178a08b4b46f9a099c6
Autor:
Ritva Repo-Carrasco-Valencia
Publikováno v:
Proceedings, Vol 53, Iss 1, p 1 (2020)
Quinoa (Cheopodium quinoa), kañiwa (Cheopodium pallidicaule), kiwicha (Amaranthus caudatus) and tarwi (Lupinus mutabilis) are ancient crops from the Andean region of South America. Recently, interest in these crops has grown, and worldwide demand fo
Externí odkaz:
https://doaj.org/article/3f159a5c4f644bfba85a5b930d75c547