Relevant bibliographies by topics / Amarant Quinoa

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  1. Journal articles
  2. Dissertations / Theses
  3. Books
  4. Book chapters
  5. Conference papers

Academic literature on the topic 'Amarant Quinoa'

Author: Grafiati
Published: 4 June 2021
Last updated: 13 February 2022

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Journal articles on the topic "Amarant Quinoa"

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Rodrigues, Daniele Brandstetter, Thais D'Avila Rosa, Jonas Albandes Gularte, Diego Cardoso de Medeiros, and Lilian Vanusa Madruga de Tunes. "Profundidade de semeadura no desenvolvimento inicial de pseudocereais." Revista Verde de Agroecologia e Desenvolvimento Sustentável 11, no. 2 (2016): 182. http://dx.doi.org/10.18378/rvads.v11i3.4269.

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<p class="Default">O objetivo deste trabalho foi avaliar a influência da profundidade de semeadura na emergência de plântulas de sementes de amaranto e quinoa. Foram avaliados os efeitos das profundidades de 0; 0,5; 1,0; 1,5 e 2,5 cm para amaranto e de 0; 1,5; 2,5; 3,5; e 4,5 cm para quinoa, obtidas por meio de anéis de pvc, com espessura equivalente a estes valores, que foram imersos no substrato para simular as profundidades de semeadura. O delineamento experimental foi inteiramente casualizado, com quatro repetições. Os dados foram submetidos à análise de variância e as médias, compar
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Rosa, Thaís D'Avila, Ivan Ricardo Carvalho, Vinícius Jardel Szareski, et al. "PHYSICAL CHARACTERISTICS OF PSEUDOCEREALS SEEDS." Revista Científica Rural 22, no. 2 (2020): 192–205. http://dx.doi.org/10.30945/rcr-v22i2.3223.

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With the increase of the world population, we are looking for alternatives to supply the world's food demand. In view of this, and of the numerous benefits of the exploration of new crops as it happens with the pseudocereals, it becomes increasingly necessary studies on this subject, therefore, results that allow the implantation of these crops in the productive sector are of extreme relevance, with the purpose of facilitating its production, management and consequently its commercialization. The objective of this study was to evaluate the physical properties of amaranth and quinoa seeds. As r
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Tömösközi, S., L. Gyenge, A. Pelcéder, T. Abonyi, and R. Lásztity. "The effects of flour and protein preparations from amaranth and quinoa seeds on the rheological properties of wheat-flour dough and bread crumb." Czech Journal of Food Sciences 29, No. 2 (2011): 109–16. http://dx.doi.org/10.17221/45/2010-cjfs.

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The effects of amaranth and quinoa flours and protein isolates prepared from amaranth and quinoa seeds on the rheological properties of wheat flour dough and bread were studied using new recording instruments, the micro Z-arm mixer (for dough) and the SMS-Texture analyser (for bread crumb). The addition of 10% amaranth or quinoa flours did not cause significant changes in rheological properties. However, higher additions (20% and 30%) resulted in significant changes in stability, the degree of softening and elasticity. Substitution of wheat flour by amaranth or quinoa flours resulted in an inc
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Pathan, Safiullah, Frieda Eivazi, Babu Valliyodan, Kamalendu Paul, Grato Ndunguru, and Kerry Clark. "Nutritional Composition of the Green Leaves of Quinoa (Chenopodium quinoa Willd.)." Journal of Food Research 8, no. 6 (2019): 55. http://dx.doi.org/10.5539/jfr.v8n6p55.

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Quinoa (Chenopodium quinoa Willd.) grain is often eaten worldwide as a healthy food, but consuming nutrient-rich quinoa leaves as a leafy green vegetable is uncommon. This study evaluated the potentiality of leafy green quinoa as a major source of protein, amino acids, and minerals in the human diet. Also, the study compared the nutrient content of quinoa leaves with those of amaranth and spinach leaves. The proximate analysis of quinoa dry leaves showed a higher amount (g/100 g dry weight) of protein (37.05) than amaranth (27.45) and spinach (30.00 g). Furthermore, a lower amount of carbohydr
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Dumanoğlu, Zeynep, and Hakan Geren. "Glutensiz Bazı Bitkilere (Amarantus mantegazzianus, Chenopodium quinoa Willd., Eragrostis tef [Zucc]Trotter, Salvia hispanica L.) Ait Tohum Özelliklerinin Belirlenmesi Üzerine Bir Araştırma." Turkish Journal of Agriculture - Food Science and Technology 8, no. 8 (2020): 1650–55. http://dx.doi.org/10.24925/turjaf.v8i8.1650-1655.3394.

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To meet the nutritional requirements required for human and animal nutrition due to climatic changes, research on determination of rich in nutrients and quality, products with high resistance to adverse environmental conditions and their possibilities for growing and reproduction are carried out. This research was carried out between 2018-2019. As a material, seeds belonging to the amaranth (Amarantus mantegazzianus), chia (Salvia hispanica L.), quinoa (Chenopodium quinoa) and teff (Eragrostis tef [Zucc] Trotter) plants were studied. Some characteristics of these seeds were determined such as
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De Bock, Phara, Lori Daelemans, Lotte Selis, et al. "Comparison of the Chemical and Technological Characteristics of Wholemeal Flours Obtained from Amaranth (Amaranthus sp.), Quinoa (Chenopodium quinoa) and Buckwheat (Fagopyrum sp.) Seeds." Foods 10, no. 3 (2021): 651. http://dx.doi.org/10.3390/foods10030651.

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A sound fundamental knowledge of the seed and flour characteristics of pseudocereals is crucial to be able to promote their industrial use. As a first step towards a more efficient and successful application, this study focuses on the seed characteristics, chemical composition and technological properties of commercially available pseudocereals (amaranth, quinoa, buckwheat). The levels of starch, fat, dietary fiber and minerals were comparable for amaranth and quinoa seeds but the protein content is higher in amaranth. Due to the high amount of starch, buckwheat seeds are characterised by the
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Jancurová, M., L. Minarovičová, and A. Dandár. "Quinoa – a rewiev." Czech Journal of Food Sciences 27, No. 2 (2009): 71–79. http://dx.doi.org/10.17221/32/2008-cjfs.

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The healthy lifestyle and appropriate nutrition are stressed nowadays. New foodstuffs are still investigated with the aim to improve the diet and conduce to a better health state of the population. Pseudocereals (amaranth, buckwheat, and quinoa) are convenient for this purpose. Their high nutritious and dietary quality meets the demands of the food industry and consumers. Our collective dealt with quinoa, a commodity of Andean, because quinoa is a good source of essential amino acids such as lysine and methionine. Quinoa contains relatively high quantities of vitamins (thiamin, vitamin C) and
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Bratovcic, Amra, and Edita Saric. "Determination of essential nutrients and cadmium in the white quinoa and amaranth seeds." Croatian journal of food science and technology 11, no. 1 (2019): 135–39. http://dx.doi.org/10.17508/cjfst.2019.11.1.12.

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Micronutrients are trace elements required in very small amounts in the diet. Metals such as copper (Cu), iron (Fe), and zinc (Zn) are essential nutrients that are required for various biochemical and physiological functions. Cadmium, which is considered as systemic toxicant that is known to induce multiple organ damage, even at lower levels of exposure, has been also determined. Therefore, in this paper the concentrations of Cu, Fe, Zn and Cd have been determined in the white quinoa and amaranth by ICP-MS analysis. Concentrations of all examined metals were higher in the amaranth. This resear
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Rios, Francisco Teodoro, Argentina Angelica Amaya, Manuel Oscar Lobo, and Norma Cristina Samman. "Design and Acceptability of a Multi-Ingredients Snack Bar Employing Regional PRODUCTS with High Nutritional Value." Proceedings 53, no. 1 (2020): 14. http://dx.doi.org/10.3390/proceedings2020053014.

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The aim was to develop a snack bar using regional food products. The formulation included traditional cereals and amaranth, quinoa, sunflower, flax, chia, sesame and poppy seeds subjected to different treatments. Two sensory evaluations were carried out to evaluate acceptability. Snack bars containing toasted seeds presented high acceptability by the consumer. Amaranth, quinoa, chia and sunflower significantly increased the acceptability. The sensory methods applied allowed for the selection of ingredients and processing technologies that increase the preference of consumers.
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Inouchi, Naoyoshi, Keisuke Nishi, Shinji Tanaka, et al. "Characterization of Amaranth and Quinoa Starches." Journal of Applied Glycoscience 46, no. 3 (1999): 233–40. http://dx.doi.org/10.5458/jag.46.233.

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Dissertations / Theses on the topic "Amarant Quinoa"

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Thanapornpoonpong, Sa-nguansak. "Effect of nitrogen fertilizer on nitrogen assimilation and seed quality of amaranth (Amaranthus spp.) and quinoa (Chenopodium quinoa Willd)." Doctoral thesis, [S.l.] : [s.n.], 2004. http://hdl.handle.net/11858/00-1735-0000-0006-AB4D-1.

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Eriksson, Emily. "Alternativa fröer i bröd : En teknisk och sensorisk utvärdering av amarant, bovete, chia, hirs samt quinoa i bröd och bakning." Thesis, Linnéuniversitetet, Institutionen för naturvetenskap, NV, 2010. http://urn.kb.se/resolve?urn=urn:nbn:se:lnu:diva-8734.

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Influenser från hela världen påverkar livsmedelsindustrin och användandet av fröer har ökat kraftigt de senaste åren. Idag används endast ett begränsat antal fröer inom bageriindustrin men ett intresse finns av att finna alternativa fröer som kan bidra med sina egenskaper till bröd. Syftet med det här examensarbetet är att undersöka amarant, bovete, chia, hirs och quinoa, för att se vad de kan bidra med för näringsmässiga och sensoriska egenskaper till bröd. Examensarbetet utförs vid Pågen AB. Genom en mindre litteraturstudie och ett antal bakningsförsök med efterföljande analyser av volym, in
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Alencar, Natália Manzatti Machado 1988. "Direcionadores de preferência e perfil sensorial de pães isentos de glúten e sacarose." [s.n.], 2014. http://repositorio.unicamp.br/jspui/handle/REPOSIP/254258.

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Orientador: Helena Maria André Bolini<br>Dissertação (mestrado) - Universidade Estadual de Campinas, Faculdade de Engenharia de Alimentos<br>Made available in DSpace on 2018-08-24T18:50:07Z (GMT). No. of bitstreams: 1 Alencar_NataliaManzattiMachado_M.pdf: 2756494 bytes, checksum: 6889689f69e2c7b5b689ef411223c515 (MD5) Previous issue date: 2014<br>Resumo: Na atualidade a doença celíaca atinge aproximadamente 1% da população do mundo, e cerca de 3,1% dos pacientes com diabetes mellitus tipo I. A doença celíaca é caracterizada pela atrofia da mucosa intestinal na parte proximal e pela permanent
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Moscon, Eder Stolben. "Cinética de secagem e propriedades físicas de quinoa e amaranto e qualidade de sementes de quinoa." reponame:Repositório Institucional da UnB, 2015. http://dx.doi.org/10.26512/2015.02.D.18058.

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Dissertação (mestrado)—Universidade de Brasília, Faculdade de Agronomia e Medicina Veterinária, 2015.<br>Submitted by Albânia Cézar de Melo (albania@bce.unb.br) on 2015-04-29T15:55:45Z No. of bitstreams: 1 2015_EderStolbenMoscon.pdf: 3120421 bytes, checksum: 1a3f4a9d7dd5b69054393dda6f63081f (MD5)<br>Approved for entry into archive by Ruthléa Nascimento(ruthleanascimento@bce.unb.br) on 2015-04-30T17:07:42Z (GMT) No. of bitstreams: 1 2015_EderStolbenMoscon.pdf: 3120421 bytes, checksum: 1a3f4a9d7dd5b69054393dda6f63081f (MD5)<br>Made available in DSpace on 2015-04-30T17:07:42Z (GMT). No. of bit
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Delgadillo, Barriga Sandra Carola. "Elaboración de tres mezclas nutritivas en base a amaranto (Amaranthus caudatus) y otros cultivos andinos, para niños en edad escolar (Cochabamaba, Bolivia)." Diss., CLICK HERE for online access, 2002. http://contentdm.lib.byu.edu/u?/Benson,9355.

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Thesis (Lic. Biología)--Universidad Mayor de San Simón, Facultad de Ciencias y Tecnología, Carrera de Biología, 2002.<br>Reproduced from copy at BYU's Benson Institute. Includes bibliographical references (leaves 83-90).
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Melo, Luciana Sousa. ""In vitro" Bioaccessibility evaluation of macro and microminerals in Amaranth, Multimixture and Quinoa." Universidade Federal do CearÃ, 2015. http://www.teses.ufc.br/tde_busca/arquivo.php?codArquivo=16517.

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CoordenaÃÃo de AperfeiÃoamento de Pessoal de NÃvel Superior<br>For the proper functioning of the human body are essential various nutrients, among these are the macro and micro. The minerals are important in the physiological and biochemical functions of the human body. Insufficient intake can cause deficiencies, on the other hand excessive intake may be toxic. For the recommended doses of each mineral we need to consume fruits, vegetables, grains and vegetables. The food supplement is useful when selecting foods in a diet has some nutrient deficiencies. However, not all nutrient contained in
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Melo, Luciana Sousa. "Avaliação da bioacessibilidade “ In Vitro” de macro e microminerais em Amaranto, Multimistura e Quinoa." reponame:Repositório Institucional da UFC, 2015. http://www.repositorio.ufc.br/handle/riufc/16962.

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MELO, Luciana Sousa. Avaliação da bioacessibilidade “ In Vitro” de macro e microminerais em Amaranto, Multimistura e Quinoa. 2015. 86 f. Dissertação (mestrado em química)- Universidade Federal do Ceará, Fortaleza-CE, 2015.<br>Submitted by Elineudson Ribeiro (elineudsonr@gmail.com) on 2016-04-05T18:34:04Z No. of bitstreams: 1 2016_dis_lsmelo.pdf: 1492346 bytes, checksum: 5af6196da0a229a248b591312c11c8fe (MD5)<br>Approved for entry into archive by José Jairo Viana de Sousa (jairo@ufc.br) on 2016-05-23T17:28:15Z (GMT) No. of bitstreams: 1 2016_dis_lsmelo.pdf: 1492346 bytes, checksum: 5af6196da
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Viñas, Ospino Adriana Margarita. "Polifenoles totales y flavonoides en diferentes extractos de harinas industriales, a granel y artesanales de quinua (Chenopodium quinoa), kiwicha (Amarantus caudatus) y kañiwa (Chenopodium pallidicaule)." Bachelor's thesis, Universidad Peruana de Ciencias Aplicadas (UPC), 2017. http://hdl.handle.net/10757/621859.

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Introducción: Los cereales andinos oriundos del Perú son alimentos ricos en diferentes componentes bioactivos como los polifenoles y flavonoides. Estos alimentos se expenden en diferentes formas de presentación: enteros, en harinas, entre otros. Los procesos de transformación para la obtención de harinas de cereales andinos pueden afectar el contenido de polifenoles y flavonoides. Objetivo: Comparar el contenido total de polifenoles y flavonoides de diferentes extractos (libre, ácido y alcalino) en harinas artesanales, a granel e industriales de quinua (Chenopodium quinoa), kiwicha (Amarantus
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Yamani, Beatriz Valcarcel. "Substituição parcial de farinha de trigo por farinha de amaranto (Amaranthus cruentus L.), quinoa (Chenopodium quinoa W.) e maca (Lepidium meyenii W.) na elaboração de panetone." Universidade de São Paulo, 2015. http://www.teses.usp.br/teses/disponiveis/9/9133/tde-14122015-170439/.

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O aumento da demanda por alimentos saudáveis está estimulando inovações e o desenvolvimento de novos produtos na indústria de alimentos. O amaranto (Amaranthus cruenthus L.) e a quinoa (Chenopodium quinoa W.) são pseudocereais que apresentam proteínas de elevado valor biológico e ácidos graxos insaturados além de outros compostos que atuam como antioxidantes. A maca (Lepidium meyenii W.), uma raiz anual ou bienal, é usada como ingrediente alimentar devido ao seu valor nutricional e conteúdo de fitoquímicos. Neste trabalho, objetivou-se avaliar o efeito da adição das farinhas destas cullturas e
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Smith, Scott Matthew. "Application of Genome Reduction, Next Generation Sequencing, and KASPar Genotyping in Development, Characterization, and Linkage Mapping of Single Nucleotide Polymorphisms in the Grain Amaranths and Quinoa." BYU ScholarsArchive, 2013. https://scholarsarchive.byu.edu/etd/3548.

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The grain amaranths (Amaranthus sp.) and quinoa (Chenopodium quinoa Willd.) are important seed crops in South America. These crops have gained international attention in recent years for their nutritional quality and tolerance to abiotic stress. We report the identification and development of functional single nucleotide polymorphism (SNP) assays for both amaranth and quinoa. SNPs were identified using a genome reduction protocol and next generation sequencing. SNP assays are based on KASPar genotyping chemistry and were detected using the Fluidigm dynamic array platform. A diversity screen co
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Books on the topic "Amarant Quinoa"

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Bumgarner, Marlene Anne. The new book of whole grains: More than 200 recipes featuring whole grains, including amaranth, quinoa, wheat, spelt, oats, rye, barley, and millet. St. Martin's Griffin, 1997.

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Livingston, A. D. The whole grain cookbook: Delicious recipes for wheat, barley, oats, rye, amaranth, spelt, corn, millet, quinoa, and more, with instructions for milling your own. Lyons Press, 2000.

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Super seeds: Cooking with power-packed chia, quinoa, flax, hemp & amaranth. 2014.

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Cooking with ancient grains: 75 delicious recipes for quinoa, amaranth, chia, and kaniwa. Adams Media, 2014.

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Livingston, A. D. Whole Grain Cookbook: Wheat, Barley, Oats, Rye, Amaranth, Spelt, Corn, Millet, Quinoa, and More. Globe Pequot Press, The, 2013.

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Complete Gluten-Free Whole Grains Cookbook: 125 Delicious Recipes from Amaranth to Quinoa to Wild Rice. Rose Incorporated, Robert, 2013.

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Supergrains: Quinoa – Wheat – Farro- Spelt – Amaranth – Buckwheat – Barley – Corn – Wild Rice – Millet – Teff – Sorghum – Chia – Oats – Rice – Kamut – Rye – Triticale. Hamlyn, 2014.

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Book chapters on the topic "Amarant Quinoa"

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Segura-Nieto, Magdalena, Peter R. Shewry, and Octavio Paredes-López. "Globulins of the Pseudocereals: Amaranth, Quinoa, and Buckwheat." In Seed Proteins. Springer Netherlands, 1999. http://dx.doi.org/10.1007/978-94-011-4431-5_19.

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Newby, P. K. "Whole Grains, Refined Grains, and Gluten." In Food and Nutrition. Oxford University Press, 2018. http://dx.doi.org/10.1093/wentk/9780190846640.003.0014.

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What are cereal grains and “pseudograins”? Grains like wheat, corn, oats, and rice are cereal grasses, the fruit or seed of the grass family; many grains are thus referred to as “cereals.” Some plants from the broadleaf family, like amaranth, buckwheat, and quinoa, are...
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Schoenlechner, R., K. Jurackova, and E. Berghofer. "PASTA PRODUCTION FROM THE PSEUDOCEREALS AMARANTH, QUINOA AND BUCKWHEAT." In Using Cereal Science and Technology for the Benefit of Consumers. Elsevier, 2005. http://dx.doi.org/10.1533/9781845690632.3.74.

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VÁZQUEZ-LUNA, Alma. "Obtención y caracterización de hidrolizados proteicos de quinoa y amaranto por digestión in vitro." In Mujeres en la Ciencia Ciencias ambientales, uso de recursos. ECORFAN, 2020. http://dx.doi.org/10.35429/h.2020.8.48.58.

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Monteiro, Natasha Ohanny da Costa, Fabiana Carmanini Ribeiro, Gervásio Fernando Alves Rios, João Batista Soares, and Samuel Martin. "DETERMINAÇÃO DE ALGUMAS PROPRIEDADES FÍSICAS DE GRÃOS DE QUINOA E AMARANTO EM FUNÇÃO DO TEOR DE ÁGUA." In A produção do Conhecimento nas Ciências Agrárias e Ambientais 2. Atena Editora, 2019. http://dx.doi.org/10.22533/at.ed.85219260425.

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Conference papers on the topic "Amarant Quinoa"

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"Extrusion processing of amaranth and quinoa." In 2014 ASABE Annual International Meeting. American Society of Agricultural and Biological Engineers, 2014. http://dx.doi.org/10.13031/aim.20141912019.

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RUZAIĶE, Aija, Sandra MUIŽNIECE-BRASAVA, Zanda KRŪMA, and Kaspars KOVAĻENKO. "NUTRITIONAL VALUE DETERMINATION OF THERMALLY PROCESSED POTATO MAIN COURSE IN RETORT PACKAGING." In RURAL DEVELOPMENT. Aleksandras Stulginskis University, 2018. http://dx.doi.org/10.15544/rd.2017.078.

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Consumers are increasingly demanding choices of ready-made foods with excellent organoleptic and health-related properties. There are two main trends in Europe; firstly, consumers are increasingly choosing foods that are comfortable for use, secondly, the number of people who are overweight is increasing, with more consumers paying close attention to the ingredients and nutritional value of products in order to balance the amount of the food they consume per day. The aim of the research was to develop new potato main courses and to determine their nutritional value. The research was carried ou
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