Zobrazeno 1 - 10
of 712
pro vyhledávání: '"Pseudocereals"'
Autor:
Nikol Šimečková, Tomáš Gregor, Luděk Hřivna, Veronika Kouřilová, Renáta Dufková, Jana Simonová, Iva Burešová
Publikováno v:
Kvasný průmysl, Vol 70, Iss 5, Pp 953-960 (2024)
The effect on added pseudocereals (quinoa, amaranth, and buckwheat) on characteristics of beer was studied on beer samples prepared from barley malt, pseudocereals, water, hops, and brewer's yeast. Pseudocereals were used as a partial malt substitute
Externí odkaz:
https://doaj.org/article/3f23adfc9db04f1d8dbd08561fedf088
Autor:
Maria Lilibeth Manzanilla-Valdez, Christine Boesch, Caroline Orfila, Sarita Montaño, Alan-Javier Hernández-Álvarez
Publikováno v:
Food Chemistry: X, Vol 24, Iss , Pp 101814- (2024)
Quinoa (Chenopodium quinoa) is renowned for its high protein content and balanced amino acid profile. Despite promising protein characteristics, plant-based sources usually possess antinutritional factors (ANFs). This study aimed to analyze the nutri
Externí odkaz:
https://doaj.org/article/9e30eb7feafe4d7e8275fa1c597d93e4
Publikováno v:
Revista de la Facultad de Ciencias Agrarias, Vol 56, Iss 2 (2024)
Amaranth (Amaranthus), buckwheat (Fagopyrum esculentum), and quinoa (Chenopodium quinoa) crops have limited production and agro-industrial development both in Argentina and globally. As the demand for functional ingredients and foods grows, developin
Externí odkaz:
https://doaj.org/article/5dff7c0ca1664d2fab473adf3fa8633b
Autor:
Erdi Eren, Murat Reis Akkaya
Publikováno v:
Czech Journal of Food Sciences, Vol 42, Iss 3, Pp 216-223 (2024)
This study aimed to obtain buckwheat bread by adding whole buckwheat to the white bread formulation in groat and flour form. The addition was made in different proportions (0, 10, 20, and 30%) according to the principle of substitution. Buckwheat add
Externí odkaz:
https://doaj.org/article/086399f8f79b4fcf8d8139fb6c82ac95
Akademický článek
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Autor:
Manzanilla-Valdez, Maria Lilibeth a, Boesch, Christine a, Orfila, Caroline a, Montaño, Sarita b, Hernández-Álvarez, Alan-Javier a, ⁎
Publikováno v:
In Food Chemistry: X 30 December 2024 24
Autor:
Habib, Huraiya a, Kumar, Ashwani b, Amin, Tawheed c, Bhat, Tashooq Ahmad c, Aziz, Nargis d, Rasane, Prasad a, Ercisli, Sezai e, Singh, Jyoti a, ⁎
Publikováno v:
In Food Chemistry 1 November 2024 457
Autor:
Nandan, Alisha a, 1, Koirala, Pankaj b, 1, Dutt Tripathi, Abhishek a, ⁎, Vikranta, Urvashi a, Shah, Kartik c, Gupta, Abhishek J. d, Agarwal, Aparna e, ⁎, Nirmal, Nilesh b, ⁎
Publikováno v:
In Food Chemistry 1 August 2024 448
Autor:
Maribel Valenzuela González, José Luis Cárdenas López, Armando Burgos Hernández, Norma Julieta Salazar López, Manuel Viuda Martos, Alan Amado Ruiz Hernández, Rosario Maribel Robles Sánchez
Publikováno v:
CyTA - Journal of Food, Vol 21, Iss 1, Pp 751-759 (2023)
ABSTRACTHeating by microwave irradiation could be an alternative for cooking quinoa and improving its content of phenolic compounds, which have health-promoting properties. The goal of this study was to improve the bioaccessibility of phenolics conte
Externí odkaz:
https://doaj.org/article/d480a57c2f9e454d97fadc5c5f3d63ce