Zobrazeno 1 - 10
of 586
pro vyhledávání: '"pseudocereal"'
Autor:
Sabina I. Lara‐Cabrera, Yocupitzia Ramírez‐Amezcua, Nadia Castro Cárdenas, Amanda E. Fisher, José Luis Fernández Alonso
Publikováno v:
Plants, People, Planet, Vol 6, Iss 6, Pp 1284-1292 (2024)
Societal Impact Statement Alternative crops are a promising approach to address the global food shortage that is exacerbated by climate change and wealth disparities. Some of these alternative crops are traditional food plants that have been widely t
Externí odkaz:
https://doaj.org/article/c65ed4a8b44849bda1962329a66c85fe
Autor:
Assel Dautova, Kumarbek Amirkhanov, Sholpan Baytukenova, Gulnur Nurymkhan, Zhanna Assirzhanova, Zhibek Atambayeva, Saule Baytukenova, Rysgul Ashakayeva, Aray Kambarova
Publikováno v:
Cogent Food & Agriculture, Vol 10, Iss 1 (2024)
This study investigates the use of quinoa flour (QF), in both dry (WQF) and hydrated (HWQF) forms, as an innovative ingredient in emulsified sausage formulations. The focus is on its influence on physicochemical aspects, oxidative stability, sensory
Externí odkaz:
https://doaj.org/article/07ef3663bb8c40a2b22e13b792bdc143
Publikováno v:
Agronomy, Vol 14, Iss 10, p 2323 (2024)
Amaranthus cruentus L. (varieties: Juana, Aurelia, Elena) and Amaranthus viridis L. (variety: Callaloo) have long been utilized in food products for human consumption in Central and South America. However, there is limited information on the chemical
Externí odkaz:
https://doaj.org/article/1343285ee2514093bb96b4a37acb29e8
Publikováno v:
Antioxidants, Vol 13, Iss 7, p 829 (2024)
Quinoa, a globally cultivated “golden grain” belonging to Chenopodium in the Amaranthaceae family, is recognized for being gluten-free, with a balanced amino acid profile and multiple bioactive components, including peptides, polysaccharides, pol
Externí odkaz:
https://doaj.org/article/0ff0832675c44f6e862532e84f665568
Autor:
Ebrar Altıkardeş, Nihal Güzel
Publikováno v:
Food Chemistry: X, Vol 21, Iss , Pp 101182- (2024)
This study evaluated the effects of pre-germination treatments on the nutritional and anti-nutritional values of buckwheat and quinoa during germination. Pre-germination method was effective on the chemical composition and phenolic profile of buckwhe
Externí odkaz:
https://doaj.org/article/b1d6a23c91664467b2b7157fb60e7e71
Autor:
Harsh Kumar, Shivani Guleria, Neetika Kimta, Rajni Dhalaria, Eugenie Nepovimova, Daljeet Singh Dhanjal, Suliman Y. Alomar, Kamil Kuca
Publikováno v:
Current Research in Food Science, Vol 9, Iss , Pp 100836- (2024)
The resurgence of interest in amaranth and buckwheat as nutrient-rich and versatile grains has incited extensive research aimed at exploring their potential benefits for sustainable agriculture and human nutrition. Amaranth is renowned for its gluten
Externí odkaz:
https://doaj.org/article/8a8ecc9961c644e18ccee6dafeb7ef1e
Autor:
Cristhian Camilo Castaño-Ángel, Jesús Alexander Tarapues-Cuasapud, Diego Fernando Roa-Acosta, Jesús Eduardo Bravo-Gómez, Jose Fernando Solanilla-Duque
Publikováno v:
F1000Research, Vol 12 (2023)
Background: The growing popularity of nutrient-rich foods, among which is quinoa, is due to the increasing demand for healthier choices. Oils and hydrolyzed proteins from these foods may help prevent various health issues. The objective of this work
Externí odkaz:
https://doaj.org/article/570642e3241c49f48bd1ea4a448f0653
Autor:
Jorge Eduardo Angulo López, Adriana Carolina Flores Gallegos, Rosa María Rodríguez Jasso, Cristóbal Noe Aguilar González, Liliana Serna Cock
Publikováno v:
Archivos Latinoamericanos de Nutrición, Vol 73, Iss 1, Pp 19-31 (2023)
Las barras de cereal (BC), se comercializan como un snack saludable, no obstante, su calidad nutricional es baja. Una alternativa para mejorar esto, es la incorporación de ingredientes como pseudocereales, germinados y subproductos de fruta. Objetiv
Externí odkaz:
https://doaj.org/article/1db40e2ffd0b4e168c5db5cf8f7e4034
Autor:
Jenny Mérida-López, Sander Jonathan Pérez, Björn Bergenståhl, Jeanette Purhagen, Cinthia Carola Rojas
Publikováno v:
Crops, Vol 3, Iss 1, Pp 78-87 (2023)
Amaranthus caudatus is a nutrient-rich Andean pseudocereal with wide genetic variability. Six productive varieties (Oscar Blanco, Pucara, Tomina, Cotahuasi, Barbechos, and Guindo Criollo) were compared by proximate, mineral, and fatty acid compositio
Externí odkaz:
https://doaj.org/article/ba6d434579334cb3a97caf2a9520be0c
Publikováno v:
Frontiers in Sustainable Food Systems, Vol 7 (2023)
This study aimed to select higher-yielding and drought-tolerant quinoa (Chenopodium quinoa Willd.) lines suitable for cultivation in the U.S. Midwest, where water scarcity poses a common challenge for crop production. Quinoa, known as a superfood and
Externí odkaz:
https://doaj.org/article/5e547ef162394247b9bbd39abae43f3b