Log in

Relevant bibliographies by topics / Amarant Quinoa / Journal articles

To see the other types of publications on this topic, follow the link: Amarant Quinoa.

Journal articles on the topic 'Amarant Quinoa'

Author: Grafiati

Published: 4 June 2021

Last updated: 13 February 2022

Create a spot-on reference in APA, MLA, Chicago, Harvard, and other styles

Select a source type:

Consult the top 50 journal articles for your research on the topic 'Amarant Quinoa.'

Next to every source in the list of references, there is an 'Add to bibliography' button. Press on it, and we will generate automatically the bibliographic reference to the chosen work in the citation style you need: APA, MLA, Harvard, Chicago, Vancouver, etc.

You can also download the full text of the academic publication as pdf and read online its abstract whenever available in the metadata.

Browse journal articles on a wide variety of disciplines and organise your bibliography correctly.

1

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 (November 5, 2016): 182. http://dx.doi.org/10.18378/rvads.v11i3.4269.

Full text

Abstract:

<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, comparadas pelo teste de Tukey com 5% de probabilidade de erro. Foram realizados os testes de germinação, primeira contagem de germinação, emergência de plântulas em bandejas, massa de matéria seca e peso de mil sementes. A profundidade de semeadura para o melhor desenvolvimento inicial indicada para amaranto é de até 1,5 cm, e para quinoa até 2,5 cm.</p><p align="center"><strong><em>Seeding depth in the initial development of pseudocereals</em></strong></p><p class="Default"><strong>Abstract</strong><strong>: </strong>The objective of this study was to evaluate the influence of sowing depth on emergence of amaranth and quinoa seeds seedlings. The effects of the depths of 0; 0.5; 1.0; 1.5 and 2.5 cm and amaranth 0; 1.5; 2.5; 3.5; quinoa and 4.5 cm, obtained from PVC rings with a thickness equivalent to these values, which were immersed in the substrate to simulate the sowing depths. The experimental design was completely randomized, with four replications. The data were submitted to analysis of variance and the means were compared by Tukey test at 5% probability of error. The germination tests were carried out, first count, seedling emergence on trays, dry mass and weight of a thousand seeds. The seeding depth for the initial development best suited for Amaranthus is up to 1.5 cm, and quinoa to 2.5 cm. </p><p><strong> </strong></p>

APA, Harvard, Vancouver, ISO, and other styles

2

Rosa, Thaís D'Avila, Ivan Ricardo Carvalho, Vinícius Jardel Szareski, Natã Balsan Moura, ,. Francine Lautenchleger, Filipe Pedra Matos, Vanessa Maldaner, Gizele Ingrid Gadotti, and Francisco Amaral Villela. "PHYSICAL CHARACTERISTICS OF PSEUDOCEREALS SEEDS." Revista Científica Rural 22, no. 2 (November 22, 2020): 192–205. http://dx.doi.org/10.30945/rcr-v22i2.3223.

Full text

Abstract:

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 results for the water content of 13.1% and 12.5% of amaranth and quinoa, the porosity results were, respectively, 35.5 and 39.7% and the slope angle of 25° amaranth and 28,26° quinoa. The length, width and thickness were 0.825 mm, 1.287 mm and 1.389 mm for amaranth seeds and 2.025 mm, 2.04 mm, 1.06 mm for quinoa. Sphericity was 93% for amaranth seed and 52% for quinoa. When the electrical property was evaluated, the permissivity values were 3.26 in amaranth and 3.10 in quinoa. The specific mass and weight of one thousand amaranth seeds were 804.7 kg m-³ and 0.78 g and for quinoa seeds of 720.7 kg m-³ and 3.01 g.

APA, Harvard, Vancouver, ISO, and other styles

3

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 (March 25, 2011): 109–16. http://dx.doi.org/10.17221/45/2010-cjfs.

Full text

Abstract:

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 increase of water absorption capacity. A significant reduction of specific volume and an increase of resistance to deformation (firmness) of the crumb of breads prepared from flour mixtures containing high percentages of amaranth or quinoa flours was observed. The addition of protein isolates did not significantly influence the main rheological parameters of dough, and bread crumb.

APA, Harvard, Vancouver, ISO, and other styles

4

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 (October 16, 2019): 55. http://dx.doi.org/10.5539/jfr.v8n6p55.

Full text

Abstract:

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 carbohydrate (34.03) was found in quinoa leaves compared to amaranth (47.90) and spinach (43.78 g). A higher amount of essential amino acids was found in quinoa leaves relative to those of amaranth and spinach. The highest amounts (mg/100 g dry weight) of minerals in quinoa dry leaves were copper (1.12), manganese (26.49), and potassium (8769.00 mg), followed by moderate amounts of calcium (1535.00), phosphorus (405.62), sodium (15.12), and zinc (6.79 mg). Our findings suggest that quinoa leaves can be consumed as a green vegetable with an excellent source of nutrients. Therefore, we endorse the inclusion of quinoa in the leafy green vegetable group.

APA, Harvard, Vancouver, ISO, and other styles

5

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 (August 30, 2020): 1650–55. http://dx.doi.org/10.24925/turjaf.v8i8.1650-1655.3394.

Full text

Abstract:

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 shape, size, mean arithmetic and geometric diameter, sphericity and thousand grain weight. According to the data obtained; the highest average length (1.140 mm), width (1.080 mm) and surface area (0.930 mm2) of the seeds of the quinoa seeds compared to other seeds; the tambourine seeds had the lowest average length (0.540 mm), width (0.300 mm) and surface area (0.130 mm2) values. In terms of thousand grain weights, the seeds of the quinoa plant are the heaviest seeds with 3.3600 g; the lightest seeds were determined to belong to the tambourine seeds with 0.0028 g.

APA, Harvard, Vancouver, ISO, and other styles

6

De Bock, Phara, Lori Daelemans, Lotte Selis, Katleen Raes, Pieter Vermeir, Mia Eeckhout, and Filip Van Bockstaele. "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 (March 19, 2021): 651. http://dx.doi.org/10.3390/foods10030651.

Full text

Abstract:

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 lowest amounts of fat, dietary fibre and minerals. Its protein content ranged between that of amaranth and quinoa. Buckwheat seeds were larger but easily reduced in size. The lipid fraction of the pseudocereals mostly contained unsaturated fatty acids, with the highest prevalence of linoleic and oleic acid. Palmitic acid is the most abundant unsaturated fatty acid. Moreover, high levels of P, K and Mg were found in these pseudocereals. The highest phenolic content was found in buckwheat. Amaranth WMF (wholemeal flour) had a high swelling power but low shear stability. The pasting profile strongly varied among the different quinoa WMFs. Buckwheat WMFs showed high shear stability and rate of retrogradation.

APA, Harvard, Vancouver, ISO, and other styles

7

Jancurová, M., L. Minarovičová, and A. Dandár. "Quinoa – a rewiev." Czech Journal of Food Sciences 27, No. 2 (May 25, 2009): 71–79. http://dx.doi.org/10.17221/32/2008-cjfs.

Full text

Abstract:

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 minerals.

APA, Harvard, Vancouver, ISO, and other styles

8

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 (May 31, 2019): 135–39. http://dx.doi.org/10.17508/cjfst.2019.11.1.12.

Full text

Abstract:

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 research has shown that amaranth and white quinoa could be good sources of essential micronutrients. The concentration of cadmium in amaranth was very close to maximum permitted concentration in food.

APA, Harvard, Vancouver, ISO, and other styles

9

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 (August 26, 2020): 14. http://dx.doi.org/10.3390/proceedings2020053014.

Full text

Abstract:

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.

APA, Harvard, Vancouver, ISO, and other styles

10

Inouchi, Naoyoshi, Keisuke Nishi, Shinji Tanaka, Motoko Asai, Yasutaka Kawase, Yoshimi Hata, Yotaro Konishi, Shaoxian Yue, and Hidetsugu Fuwa. "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.

Full text

APA, Harvard, Vancouver, ISO, and other styles

11

Laparra, José Moisés, and Monika Haros. "Inclusion of ancient Latin-American crops in bread formulation improves intestinal iron absorption and modulates inflammatory markers." Food & Function 7, no. 2 (2016): 1096–102. http://dx.doi.org/10.1039/c5fo01197c.

Full text

Abstract:

This study compares iron (Fe) absorption in Fe-deficient animals from bread formulations prepared by substitution of white wheat flour (WB) by whole wheat flour (WWB), amaranth flour (Amaranthus hypochondriacus, 25%) (AB) and quinoa flour (Chenopodium quinoa, 25%) (QB), or chia flour (Salvia hispanica L, 5%) (ChB).

APA, Harvard, Vancouver, ISO, and other styles

12

Vollmannová, A., E. Margitanová, T. Tóth, M. Timoracká, D. Urminská, T. Bojňanská, and I. Čičová. "Cultivar influence on total polyphenol and rutin contents and total antioxidant capacity in buckwheat, amaranth, and quinoa seeds." Czech Journal of Food Sciences 31, No. 6 (November 18, 2013): 589–95. http://dx.doi.org/10.17221/452/2012-cjfs.

Full text

Abstract:

Five cultivars from each of the three types of pseudocereals, i.e. buckwheat, amaranth, and quinoa, were studied for total polyphenol and rutin contents as well as total antioxidant capacity of seeds. A spectrophotometric method was used for the determination of total polyphenol content (using the Folin-Ciocalteau reagent) and total antioxidant capacity (using DPPH). Rutin content in pseudocereal seeds was determined by HPLC. The determined total polyphenol content in seeds of buckwheat, amaranth, and quinoa cultivars was in the intervals of 15 874–71 359 mg/kg DM, 1381–2870 mg/kg DM, and 459–1839 mg/kg DM, respectively. Rutin content in buckwheat, amaranth, and quinoa seeds was in the intervals of 8722–17 125 mg/kg DM, 310–508 mg/kg DM, and 170–368 mg/kg DM,respectively. The presented results confirmed a statistically significant influence of cultivar on total polyphenol and rutin contents as well as on total antioxidant capacity of pseudocereal seeds.

APA, Harvard, Vancouver, ISO, and other styles

13

Torres Vargas, Olga Lucía, Angela Janet García Salcedo, and Hernando Ariza Calderón. "Physical-chemical characterization of quinoa (Chenopodium quinoa Willd.), amaranth (Amaranthus caudatus L.), and chia (Salvia hispanica L.) flours and seeds." Acta Agronómica 67, no. 2 (April 1, 2018): 215–22. http://dx.doi.org/10.15446/acag.v67n2.63666.

Full text

Abstract:

Las harinas de quinua, amaranto y la chía tienen proporciones considerables de proteína, almidón, fibra dietética, lípidos, minerales, vitaminas y componentes bioactivos, lo que les confiere propiedades excepcionales para la nutrición humana. El objetivo de esta investigación fue la caracterización fisicoquímica de las harinas y semillas de quinua, amaranto y chía mediante la realización de un análisis proximal, óptico, funcional, térmico y estructural. A partir de los resultados obtenidos en el análisis proximal, se determinaron proporciones considerables de proteína y fibra para las tres harinas, siendo mayor en harina de chía con valores de 28,56% y 39,8%, respectivamente. Estos resultados fueron corroborados por el análisis de microscopía óptica realizada a cortes longitudinales en las tres semillas. Los parámetros térmicos, indicaron que las tres harinas presentaron un proceso de degradación térmica no reversible y un cambio de transición vítrea para la harina de amaranto y chía a temperaturas superiores a 100ºC. La caracterización estructural de las harinas por FTIR, permitió identificar diferencias en las bandas de absorción características de proteínas y lípidos. Patrones de difracción de almidón tipo A, para las harinas de quínoa y amaranto fueron identificados, mientras que la harina de chía presentó dos picos cristalinos correspondientes a calcio y magnesio. Las imágenes SEM permitieron observar agregados de almidones en la harina de quínoa, una estructura compleja compuesta por proteínas esféricas que rodea los almidones en harina de amaranto y estructuras fibrosas y proteínas esféricas en harina de chía.

APA, Harvard, Vancouver, ISO, and other styles

14

Gearhart, Caitlin, and Kurt A. Rosentrater. "Extrusion Processing of Amaranth and Quinoa into Gluten-Free Snack Foods for Celiac and Gluten-Free Diets." Journal of Food Research 6, no. 5 (August 29, 2017): 107. http://dx.doi.org/10.5539/jfr.v6n5p107.

Full text

Abstract:

Because of the growth of gluten intolerance and Celiac disease, there is growing interest in development of gluten-free foods. Beyond just being gluten-free, such foods can also have other positive nutritional benefits to human health. Extrusion processing is commonly used to produce a wide variety of human food products. Gluten-free grains can be a processing challenge, however, due to lack of proper binding, which can lead to poor quality food products. This research explores how extrusion parameters impacted the quality of amaranth- and quinoa-based extrudates. The specific objectives of this project included extruding each of the grains, then measuring extrudate properties, such as color, unit density, expansion ratio, and durability. Both the quinoa and amaranth were extruded as raw grain, as well as ground to 2mm and 1mm particle sizes. Other experimental conditions included moisture contents of 20% and 40% (d.b.), and extruder screw speeds of 50 rpm and 100 rpm. All treatments were successfully extruded, and all extrudates had high quality attributes, making this the first time either quinoa or amaranth was extruded without any binding ingredients. This study provides information useful for commercial scale-up.

APA, Harvard, Vancouver, ISO, and other styles

15

Gullón, Beatriz, Patricia Gullón, Freni K. Tavaria, and Remedios Yáñez. "Assessment of the prebiotic effect of quinoa and amaranth in the human intestinal ecosystem." Food & Function 7, no. 9 (2016): 3782–88. http://dx.doi.org/10.1039/c6fo00924g.

Full text

APA, Harvard, Vancouver, ISO, and other styles

16

Bogdan, Paulina, Edyta Kordialik-Bogacka, Agata Czyżowska, Joanna Oracz, and Dorota Żyżelewicz. "The Profiles of Low Molecular Nitrogen Compounds and Fatty Acids in Wort and Beer Obtained with the Addition of Quinoa (Chenopodium quinoa Willd.), Amaranth (Amaranthus cruentus L.) or Maltose Syrup." Foods 9, no. 11 (November 7, 2020): 1626. http://dx.doi.org/10.3390/foods9111626.

Full text

Abstract:

Replacement of a part of malt with unmalted materials is a common practice in beer production. These materials may differ in chemical composition than barley malt, which in turn can contribute to changes in the final composition of the wort. Consequently, it may affect yeast metabolism and final parameters of the obtained products. In this research, two unmalted pseudocereals were used: quinoa (Chenopodium quinoa Willd.) and amaranth (Amaranthus cruentus L.). Maltose syrup was tested as a reference material due to its commercial usage as a substitute of malt in production of worts. Replacement of a part of the malt with quinoa or amaranth favorably influenced the profiles of amino and fatty acids. Due to the fact that the type and concentration of individual amino acids and fatty acids in the fermented wort significantly affect the flavor compounds synthesized by yeast, differences in the profiles of esters and higher alcohol have been noted in beers produced with pseudocereals.

APA, Harvard, Vancouver, ISO, and other styles

17

Jayme-Oliveira, Adilson, Walter Quadros Ribeiro Júnior, Maria Lucrécia Gerosa Ramos, Adley Camargo Ziviani, and Adriano Jakelaitis. "Amaranth, quinoa, and millet growth and development under different water regimes in the Brazilian Cerrado." Pesquisa Agropecuária Brasileira 52, no. 8 (August 2017): 561–71. http://dx.doi.org/10.1590/s0100-204x2017000800001.

Full text

Abstract:

Abstract: The objective of this work was to evaluate the growth dynamics of the cover plants amaranth (Amaranthus cruentus), quinoa (Chenopodium quinoa), and millet (Pennisetum glaucum) in a Typic Acrustox, under different water regimes in the Brazilian Cerrado. The cultivation was carried out in the winter, with reduced rainfall, which facilitated the application of varying irrigation depths to the different crops. Water regimes denominated lower, lower middle, upper middle, and upper - corresponding to 217, 386, 563, and 647 mm water depths, respectively - were tested by means of an irrigation bar composed of sprinklers with different flow rates. Plant growth was quantified by weekly collections. Amaranth was the most responsive plant to water. Quinoa showed the best performance in the treatment with the upper-middle water level among the other evaluated species. Millet showed thermal sensitivity for cultivation in the winter, making grain production unfeasible; however, it showed exceptional ability to produce biomass even in the treatment with higher water deficit.

APA, Harvard, Vancouver, ISO, and other styles

18

Culetu, Alina, Iulia Elena Susman, Denisa Eglantina Duta, and Nastasia Belc. "Nutritional and Functional Properties of Gluten-Free Flours." Applied Sciences 11, no. 14 (July 7, 2021): 6283. http://dx.doi.org/10.3390/app11146283.

Full text

Abstract:

This study characterized and compared 13 gluten-free (GF) flours (rice, brown rice, maize, oat, millet, teff, amaranth, buckwheat, quinoa, chickpea, gram, tiger nut, and plantain) for their nutritional and functional properties. For all GF flours investigated, starch was the major component, except for gram, chickpea, and tiger nut flours with lower starch content (<45%), but higher fiber content (8.8–35.4%). The higher amount of calcium, magnesium, zinc, potassium, phosphorus, similar values for iron and lower content of sodium in gram, makes this flour a good alternative to chickpea or other GF flour to develop healthier food products. Amaranth flour had a high protein digestibility, while tiger nut and millet flours were less digestible. Gram, chickpea, quinoa, buckwheat, and oat flours fulfilled amino acids recommendation for daily adult intake showing no limiting amino acid. Total polyphenolic content and antioxidant capacity showed higher values for buckwheat, followed by quinoa and maize flours. Gram, chickpea, maize, and quinoa flours are good candidates to improve health conditions due to lower saturated fatty acid content. The findings of this study provide useful insights into GF flours and may contribute to the development of novel gluten-free products like bread, cookies, or pasta.

APA, Harvard, Vancouver, ISO, and other styles

19

Nurse, Robert E., Kristen Obeid, and Eric R. Page. "Optimal planting date, row width, and critical weed-free period for grain amaranth and quinoa grown in Ontario, Canada." Canadian Journal of Plant Science 96, no. 3 (June 1, 2016): 360–66. http://dx.doi.org/10.1139/cjps-2015-0160.

Full text

Abstract:

The popularity of grain amaranth and quinoa is growing in Ontario, increasing the interest in their cultivation. Two experiments were conducted in southern Ontario in 2013 and 2014 to evaluate optimal planting date (every two weeks from early May to late July), row width (38 or 75 cm), and critical weed-free period (the component of the critical period of weed control that defines the number of days that the crop must remain weed-free to prevent yield loss) in each crop. Grain amaranth and quinoa both reached physiological maturity and produced yields when planting dates ranged from mid-May to late-June. When either crop was seeded in July, yields decreased by more than 50% and the crop did not always reach maturity before the first frost. While row width did not have an impact on yield, it is advisable to grow the crops in wider rows (75 cm) to facilitate weed control early in the growing season (up to 30 d after emergence (DAE)). The critical weed-free period was 24 and 16 DAE for grain amaranth and quinoa, respectively, after which yields were maintained at 95% of the weed-free control. Based on these data, both crops could easily be integrated into the normal cropping rotations found in southern Ontario.

APA, Harvard, Vancouver, ISO, and other styles

20

Mundigler, Norbert. "Isolation and Determination of Starch from Amaranth (Amaranthus cruentus) and Quinoa (Chenopodium quinoa)." Starch - Stärke 50, no. 2-3 (March 1998): 67–69. http://dx.doi.org/10.1002/(sici)1521-379x(199803)50:2/3<67::aid-star67>3.0.co;2-r.

Full text

APA, Harvard, Vancouver, ISO, and other styles

21

ASAO, Masayo, and Katsumi WATANABE. "Functional and Bioactive Properties of Quinoa and Amaranth." Food Science and Technology Research 16, no. 2 (2010): 163–68. http://dx.doi.org/10.3136/fstr.16.163.

Full text

APA, Harvard, Vancouver, ISO, and other styles

22

Chandra, S., P. Dwivedi, MMV Baig, and LP Shinde. "Importance of quinoa and amaranth in food security." Journal of Agriculture and Ecology 05, no. 01 (2018): 26–37. http://dx.doi.org/10.53911/jae.2018.5102.

Full text

APA, Harvard, Vancouver, ISO, and other styles

23

Škrovánková, Soňa, Dagmar Válková, and Jiří Mlček. "Polyphenols and antioxidant activity in pseudocereals and their products." Potravinarstvo Slovak Journal of Food Sciences 14 (June 28, 2020): 365–70. http://dx.doi.org/10.5219/1341.

Full text

Abstract:

Pseudocereals are important as gluten-free crops that could be utilized as functional foods. They contain proteins with high biological value and also bioactive compounds such as phenolic compounds, flavonoids, vitamins, and minerals that can possess positive health effects on the body. Three types of pseudocereals (amaranth, buckwheat, and quinoa) were evaluated for polyphenols and antioxidant activity. Spectrophotometric methods were used for the determination of free phenols amount with Folin-Ciocalteu reagent, and total antioxidant capacity (TAC) with DPPH and ABTS reagents. Free phenols, the predominant part of polyphenols, were in pseudocereals in the range from 12.4 to 678.1 mg GAE.100g-1. The highest content of FP was found in buckwheat products (146.8 ”“ 678.1 mg GAE.100g-1); quinoa and amaranth products reached much lower values (up to 226.1 mg GAE.100g-1). Antioxidant activity was in an agreement with the FP amounts order, the highest TAC values were again for buckwheat products (167.3 ”“ 473.9 and 876.9 ”“ 3524.8 mg TE.100g-1), followed by quinoa (78.2 ”“ 100.6 and 738.9 ”“ 984.5 mg TE.100g-1) and amaranth ones (25.0 ”“ 69.7 and 118.2 ”“ 431.4 mg TE.100g-1). A high positive correlation between FP amount and TAC values was evaluated for analyzed pseudocereals. The highest content of free phenols and the best antioxidant potential showed buckwheat wholemeal flour, so buckwheat could be characterized as a great source of free phenols with high antioxidant activity.

APA, Harvard, Vancouver, ISO, and other styles

24

Škrobot, Dubravka, Ivan Milovanović, Pavle Jovanov, Mladenka Pestorić, Jelena Tomić, and Anamarija Mandić. "Buckwheat, quinoa and amaranth: Good alternatives to nutritious food." Journal on Processing and Energy in Agriculture 23, no. 3 (2019): 113–16. http://dx.doi.org/10.5937/jpea1903113q.

Full text

APA, Harvard, Vancouver, ISO, and other styles

25

Petr, J., I. Michalík, H. Tlaskalová, I. Capouchová, O. Faměra, D. Urminská, L. Tučková, and H. Knoblochová. "Extention of the spectra of plant products for the diet in coeliac disease." Czech Journal of Food Sciences 21, No. 2 (November 18, 2011): 59–70. http://dx.doi.org/10.17221/3478-cjfs.

Full text

Abstract:

The authors studied an extension of the sources of plant products for the diet in coeliac disease. This disease is induced by the components of glutenin proteins. In a collection of crops, they examined the contents of the total and protein nitrogen, the composition of protein fractions, the electrophoretic composition of reserve gluten and prolamine proteins, and the immunological determination of the gliadin amount using ELISA test. By immunological tests, gliadin content below 10 mg per 100 g of sample was found in the following species: amaranth (Amaranthus hypochondriacus and A. cruentus) followed by quinoa (Chenopodium quinoa), sorghum species – grain sorghum and sweet sorghum (Sorghum bicolor and S. saccharatum), millet (Panicum miliaceum), foxtail millet (Setaria italica ssp. maxima), broadrood (Digitaria sanguinalis) and buckwheat (Fagopyrum esculentum). These species can be considered as suitable for the diet in coeliac disease. Below-limit values were found in triticale (Triticosecale) and some oats varieties; this, however, will need some other tests. The analysed samples differred by the contents of crude protein and fraction structures of the protein complex. In pseudocereals amaranth, quinoa and buckwheat, the proportion of the soluble fractions of albumin and globulin was 50–65%. In grain sorghum, their proportion was 20.5%, in sweet sorghum 7.8%. In millet, foxtail millet, and broadrood, their proportion amounted to 12–13%. The proportion of prolamines was higher in sweet sorghum than in grain sorghum. Pseudocereals and millet contained 3–6% of prolamines, Italian millet 38.7%, and broadrood 23.1%, respectively. The two latter species had, however, lower contents of glutenins. In the other species studied, the contents of glutenins ranged from 12 to 22%. Electrophoretic analysis PAGE of prolamine proteins or SDS-PAGE ISTA, developed for gluten proteins, confirmed the results of immunological tests on the suitability of quinoa, grain sorghum, sweet sorghum, buckwheat, amaranth, broadrood, millet and foxtail millet for the diet in coeliac disease. These species did not contain prolamins or the content of -prolamins was negligible in the given samples. The tested species of wheat, triticale, and oats species were manifested as substandard or unhealthy for the diet.  

APA, Harvard, Vancouver, ISO, and other styles

26

Palombini, Sylvio Vicentin, Thiago Claus, Swami Arêa Maruyama, Aline Kirie Gohara, Aloisio Henrique Pereira Souza, Nilson Evelázio de Souza, Jesuí Vergílio Visentainer, Sandra Terezinha Marques Gomes, and Makoto Matsushita. "Evaluation of nutritional compounds in new amaranth and quinoa cultivars." Food Science and Technology 33, no. 2 (June 7, 2013): 339–44. http://dx.doi.org/10.1590/s0101-20612013005000051.

Full text

APA, Harvard, Vancouver, ISO, and other styles

27

IULIANO, Loredana, Gloria GONZÁLEZ, Nidia CASAS, Diana MONCAYO, and Sandra COTE. "Development of an organic quinoa bar with amaranth and chia." Food Science and Technology 39, suppl 1 (June 2019): 218–24. http://dx.doi.org/10.1590/fst.25517.

Full text

APA, Harvard, Vancouver, ISO, and other styles

28

López, Débora N., Micaela Galante, María Robson, Valeria Boeris, and Darío Spelzini. "Amaranth, quinoa and chia protein isolates: Physicochemical and structural properties." International Journal of Biological Macromolecules 109 (April 2018): 152–59. http://dx.doi.org/10.1016/j.ijbiomac.2017.12.080.

Full text

APA, Harvard, Vancouver, ISO, and other styles

29

Motta, Carla, Inês Delgado, Ana Sofia Matos, Gerard Bryan Gonzales, Duarte Torres, Mariana Santos, Maria V. Chandra-Hioe, Jayashree Arcot, and Isabel Castanheira. "Folates in quinoa ( Chenopodium quinoa ), amaranth ( Amaranthus sp.) and buckwheat ( Fagopyrum esculentum ): Influence of cooking and malting." Journal of Food Composition and Analysis 64 (December 2017): 181–87. http://dx.doi.org/10.1016/j.jfca.2017.09.003.

Full text

APA, Harvard, Vancouver, ISO, and other styles

30

Orlova, Tatiana, and Mohammed Aider. "Starch Grain Quinoa (Chenopodium quinoa Willd.): Composition, Morphology and Physico-Chemical Properties." Food Processing: Techniques and Technology 51, no. 1 (March 25, 2021): 98–112. http://dx.doi.org/10.21603/2074-9414-2021-1-98-112.

Full text

Abstract:

Introduction. The main component of quinoa grain is starch, the properties of which affect the quality of quinoa-based food products. There is no information about quinoa starch in the Russian scientific literature. Therefore, the review summarizes and presents foreign knowledge about the isolation, chemical composition, structure, and physicochemical properties of quinoa starch Study objects and methods. The research featured scientific articles and chapters of scientific books on the structure and chemical composition of quinoa published over the past 10 years. The work used empirical and theoretical methods of scientific research. Results and its discussion. Currently, starch from quinoa grain is produced only under laboratory conditions by various methods of grinding and soaking. Most studies point to up to 10% of amylose in quinoa starch. Amylopectin in quinoa starch has a high number of short single chains and a very low number of long single chains, and their ratio is higher than that in other starches. The granule size of quinoa starch is 0.4–2.0 microns, which is significantly smaller than that of most starches. Quinoa starch belongs to polymorphic type A. The gelatinization temperature and enthalpy of quinoa starch are lower than those of amaranth, corn, sorghum, millet, and wheat starch, which is probably due to the fine structure of amylopectin. With an increase in temperature for every 10°C, the swelling force and solubility of quinoa starch increase on average by 21.5–27%. As the temperature rises from 55 to 65°C, the solubility index of quinoa starch increases sharply by 5–10 times. The viscosity of quinoa starch is significantly higher than that of most known starches. It also is more sensitive to enzymes. Conclusion. The work presents the results of scientific research on various matters: methods of starch isolation from quinoa, its chemical composition, and methods of amylose determination; structure of starch grains, their shape, type, and degree of crystallization; physicochemical properties of starch, including gelatinization, swelling, solubility, rheological properties, retrogradation, changes in the transparency of starch gel, and susceptibility to enzymes. The latter determines the choice of technological parameters in the development of formulations and food technologies, including functional foods for people with gluten intolerance (celiac disease). Further studies of the chemical composition of quinoa can help to meet the growing demand for these products and expand the range of the domestic market for gluten-free foods.

APA, Harvard, Vancouver, ISO, and other styles

31

Miranda-Ramos, Karla Carmen, and Claudia Monika Haros. "Combined Effect of Chia, Quinoa and Amaranth Incorporation on the Physico-Chemical, Nutritional and Functional Quality of Fresh Bread." Foods 9, no. 12 (December 12, 2020): 1859. http://dx.doi.org/10.3390/foods9121859.

Full text

Abstract:

With regard to constant technological innovations in the bakery sector in order to increase bread nutritional value without affecting its technological and sensory characteristics, we applied pseudocereals/oilseeds to obtain an optimal formulation. A factorial design 33 was used and the independent factors were chia flour (levels: 0, 10, 20% flour basis), quinoa flour (levels: 0, 20, 40% flour basis), and amaranth flour (levels: 0, 20, 40% flour basis). Their effects and interactions were studied through the response surface methodology to optimise the bread formulation from a holistic viewpoint, which included the nutritional, technological and sensory characteristics. The optimum formulation with the highest quality was the blend made with 10, 4, and 20% of chia, quinoa, and amaranth, respectively. The results showed a significant increase in protein amount, ash, lipids, and crumb firmness compared to wheat bread. The calorie value of the control sample and the optimised formula were significantly similar, bearing in mind the high lipid amounts present in raw materials. Loaf-specific volume slightly decreased in comparison to control bread, as expected in formulations with gluten-free raw materials and a large amount of fibre. The optimised formula presented nutritionally/functionally higher indexes and similar overall acceptability to the control bread (p < 0.05).

APA, Harvard, Vancouver, ISO, and other styles

32

Hugo Dante Genta, César Augusto Albarracin, Marcela Adriana D’Urso Villar, Cecilia Huerta Macchiarola, Claudia Mónica Brito, Amira Edith Ahumada, and Martha Sofía Santillán. "Healthy foods for human consumption produced with amaranth, chia and quinoa seeds and precooked soybean." Magna Scientia Advanced Research and Reviews 2, no. 1 (June 30, 2021): 067–73. http://dx.doi.org/10.30574/msarr.2021.2.1.0048.

Full text

Abstract:

The purpose of this report is to improve and make higher benefits on human diet through the consumption of seeds having high nutritional values. Different combinations of amaranth, chia and quinoa seeds and precooked soybean were used to elaborate a new sweet food. Mixed seeds (flour) and soybean whit peanut, sugar or stevia, glucose, hydrogenated oil and natural essence were prepared and tasted by people of both sex and age range from 1 to 78 years old. Previously nutritional composition was analyzed in the different samples. Sweet foods samples were given to persons to evaluate the acceptance and preference of them compared with two market candies of similar composition. The association analysis was performed using t-test and Analysis of Variance (ANOVA) with Bonferroni´s multiple comparisons for quantitative variables and chi square test for qualitative variables. From all the samples having a standard protein content (more than 10% each), have a higher acceptance those composed by amaranth, chia and quinoa, including more acceptance by women. The same result was obtained respect the preference. The production for human consumption of this new sweet food would imply a better use of vegetable proteins as a complement of the diet animal proteins and improve the health preventive advantages.

APA, Harvard, Vancouver, ISO, and other styles

33

Bogdan, Paulina, and Edyta Kordialik-Bogacka. "Antioxidant activity of beer produced with unmalted quinoa and amaranth additives." Zywnosc Nauka Technologia Jakosc/Food Science Technology Quality 106, no. 3 (2016): 118–26. http://dx.doi.org/10.15193/zntj/2016/106/130.

Full text

APA, Harvard, Vancouver, ISO, and other styles

34

Ramos Diaz, Jose Martin, Satu Kirjoranta, Seppo Tenitz, Paavo A. Penttilä, Ritva Serimaa, Anna-Maija Lampi, and Kirsi Jouppila. "Use of amaranth, quinoa and kañiwa in extruded corn-based snacks." Journal of Cereal Science 58, no. 1 (July 2013): 59–67. http://dx.doi.org/10.1016/j.jcs.2013.04.003.

Full text

APA, Harvard, Vancouver, ISO, and other styles

35

Lamothe, Lisa M., Sathaporn Srichuwong, Bradley L. Reuhs, and Bruce R. Hamaker. "Quinoa (Chenopodium quinoa W.) and amaranth (Amaranthus caudatus L.) provide dietary fibres high in pectic substances and xyloglucans." Food Chemistry 167 (January 2015): 490–96. http://dx.doi.org/10.1016/j.foodchem.2014.07.022.

Full text

APA, Harvard, Vancouver, ISO, and other styles

36

Nilsen, B., N. P. Johnston, N. Stevens, and T. F. Robinson. "Degradation parameters of amaranth, barley and quinoa in alpacas fed grass hay." Journal of Animal Physiology and Animal Nutrition 99, no. 5 (February 11, 2015): 873–79. http://dx.doi.org/10.1111/jpn.12291.

Full text

APA, Harvard, Vancouver, ISO, and other styles

37

Sivertsvik, Morten. "Narrow Scope? How Camel, Ostrich, Oat, Amaranth, and Quinoa Is within Scope." Journal of Aquatic Food Product Technology 29, no. 9 (October 17, 2020): 837. http://dx.doi.org/10.1080/10498850.2020.1831307.

Full text

APA, Harvard, Vancouver, ISO, and other styles

38

Schoenlechner, Regine, Julian Drausinger, Veronika Ottenschlaeger, Katerina Jurackova, and Emmerich Berghofer. "Functional Properties of Gluten-Free Pasta Produced from Amaranth, Quinoa and Buckwheat." Plant Foods for Human Nutrition 65, no. 4 (October 23, 2010): 339–49. http://dx.doi.org/10.1007/s11130-010-0194-0.

Full text

APA, Harvard, Vancouver, ISO, and other styles

39

Makdoud, Sarah, and Kurt A. Rosentrater. "Development and Testing of Gluten-Free Pasta Based on Rice, Quinoa and Amaranth Flours." Journal of Food Research 6, no. 4 (June 25, 2017): 91. http://dx.doi.org/10.5539/jfr.v6n4p91.

Full text

Abstract:

The goal of this study was to make high quality gluten-free pasta using amaranth, quinoa and rice flours, water and eggs using extrusion processing, and to compare these with gluten-free pasta already commercialized. The difficulty was to reproduce the texture provided by the gluten network without using gluten. To do that, an experimental design was created in order to make samples with different quantities of each grain, egg whites and water. Samples were manufactured and various tests (e.g., color analysis, water activity, cooking loss, texture, etc.) were carried out in order to find the best formulation, namely the formulation which was closest to Barilla or Andean dream gluten-free commercial pasta. With Rcommander software, results were analyzed and it was determined that the best pasta formulation was 10% amaranth flour, 40% quinoa flour, and 50% rice flour, with 18% eggs whites and 39% water. This optimal formulation was manufactured and subjected to sensory analysis with other commercial samples (Barilla, Andean Dream). Statistical analyses were conducted and it was shown that, even though this formulation did not quite achieve Barilla or Andean Dream pastas quality, it approached closely in some parameters. Indeed, 80% of consumers did not refuse to eat this pasta again, and with addition of tomato sauce, no differences were seen between the spaghettis. However, individual sample analysis did indicate that consumers did not appreciate the formulation’s sticky texture, thus this parameter would have to be reworked to achieve higher quality.

APA, Harvard, Vancouver, ISO, and other styles

40

Galluzzi, Gea, Rigoberto Estrada, Vidal Apaza, Mirihan Gamarra, Ángel Pérez, Gilberto Gamarra, Ana Altamirano, et al. "Participatory breeding in the Peruvian highlands: Opportunities and challenges for promoting conservation and sustainable use of underutilized crops." Renewable Agriculture and Food Systems 30, no. 5 (May 13, 2014): 408–17. http://dx.doi.org/10.1017/s1742170514000179.

Full text

Abstract:

AbstractUnderutilized crops tend to harbor high levels of genetic diversity, be maintained on-farm in small-scale farming systems and be relatively neglected by formal research and development strategies, including breeding programs. While high genetic variability allows these crops to adapt to marginal environments, inappropriate management practices and reductions in population sizes in individual farmers’ plots may lead to productivity loss and poor harvests. This situation further limits their cultivation and use, notwithstanding the potential these crops may hold for diversification of agricultural systems, food security and market development. Peru hosts a wealth of native agrobiodiversity, which includes many underutilized crops. To improve their performance and promote their continued conservation and use, a participatory breeding program was developed on five underutilized crops of the Peruvian highlands; the breeding approach, based on a combination of evolutionary and participatory methods, is designed to achieve a balance between yield improvement and maintenance of genetic diversity. Preliminary results in quinoa and amaranth are encouraging, fostering further engagement of farmers by increasing availability of quality seed for downstream uses. However, methodological, financial and institutional issues need to be addressed for the effort to be expanded and upscaled. This paper provides an overall description of the initiative as well as a discussion on early results obtained in quinoa and amaranth, highlighting those aspects that make this approach particularly relevant for minor crops and identifying the opportunities and challenges for the initiative to move forward.

APA, Harvard, Vancouver, ISO, and other styles

41

Mota, Carla, Ana Cláudia Nascimento, Mariana Santos, Inês Delgado, Inês Coelho, Andreia Rego, Ana Sofia Matos, Duarte Torres, and Isabel Castanheira. "The effect of cooking methods on the mineral content of quinoa (Chenopodium quinoa), amaranth (Amaranthus sp.) and buckwheat (Fagopyrum esculentum)." Journal of Food Composition and Analysis 49 (June 2016): 57–64. http://dx.doi.org/10.1016/j.jfca.2016.02.006.

Full text

APA, Harvard, Vancouver, ISO, and other styles

42

Kurek, Marcin Andrzej, Sabina Karp, Jarosław Wyrwisz, and Yuge Niu. "Physicochemical properties of dietary fibers extracted from gluten-free sources: quinoa ( Chenopodium quinoa ), amaranth ( Amaranthus caudatus ) and millet ( Panicum miliaceum )." Food Hydrocolloids 85 (December 2018): 321–30. http://dx.doi.org/10.1016/j.foodhyd.2018.07.021.

Full text

APA, Harvard, Vancouver, ISO, and other styles

43

Hofmanová, T., M. Hrušková, and I. Švec. "Evaluation of wheat/non-traditional flour composite." Czech Journal of Food Sciences 32, No. 3 (June 11, 2014): 288–95. http://dx.doi.org/10.17221/311/2013-cjfs.

Full text

Abstract:

We examine the nutritional effect of selected non-traditional grain samples added into wheat flour. In a form of flour, amaranth, quinoa, lupine, 5 hemp types, 2 teff types and 2 chia types were used for wheat flour substitution on a low and high level. Samples with amaranth and lupine flour showed the best improvement in terms of protein content (in the range between 21.1 and 26.0%). The highest total dietary fibre was found in lupine composites (7.1 and 9.8%). Hemp samples contained a significant amount of minerals in comparison with the control wheat sample (from 1.16% to 1.98%). According to the above-mentioned differences, flour composites containing single tested grains were distinguished by principal component analysis. All examined plant materials could be recommended for wheat flour fortification in terms of nutritional improvement. The addition of non-traditional flours partially changed both the volume and shape of laboratory prepared bread correspondingly to the type and added amount.

APA, Harvard, Vancouver, ISO, and other styles

44

Isobe, Katsunori, Satomi Someya, Yoshimi Ebana, Mio Yamaguchi, Kazuhiro Ujiie, and Ryuichi Ishii. "Effects of High Ground-Water Level on the Growth on Amaranth and Quinoa." Japanese Journal of Crop Science 74, no. 3 (2005): 298–303. http://dx.doi.org/10.1626/jcs.74.298.

Full text

APA, Harvard, Vancouver, ISO, and other styles

45

Mudgil, Priti, Lina S. Omar, Hina Kamal, Bhanu Priya Kilari, and Sajid Maqsood. "Multi-functional bioactive properties of intact and enzymatically hydrolysed quinoa and amaranth proteins." LWT 110 (August 2019): 207–13. http://dx.doi.org/10.1016/j.lwt.2019.04.084.

Full text

APA, Harvard, Vancouver, ISO, and other styles

46

Kahlon, Talwinder S., and Mei-Chen M. Chiu. "Teff, Buckwheat, Quinoa and Amaranth: Ancient Whole Grain Gluten-Free Egg-Free Pasta." Food and Nutrition Sciences 06, no. 15 (2015): 1460–67. http://dx.doi.org/10.4236/fns.2015.615150.

Full text

APA, Harvard, Vancouver, ISO, and other styles

47

Alvarez-Jubete, L., M. Holse, Å. Hansen, E. K. Arendt, and E. Gallagher. "Impact of Baking on Vitamin E Content of Pseudocereals Amaranth, Quinoa, and Buckwheat." Cereal Chemistry Journal 86, no. 5 (September 2009): 511–15. http://dx.doi.org/10.1094/cchem-86-5-0511.

Full text

APA, Harvard, Vancouver, ISO, and other styles

48

Schoenlechner, Regine. "Properties of pseudocereals, selected specialty cereals and legumes for food processing with special attention to gluten-free products / Verarbeitungseigenschaften von Pseudogetreide, ausgewählten Spezialitätengetreide und Leguminosen mit speziellem Fokuss auf glutenfreie Produkte." Die Bodenkultur: Journal of Land Management, Food and Environment 67, no. 4 (December 1, 2016): 239–48. http://dx.doi.org/10.1515/boku-2016-0019.

Full text

Abstract:

SummaryCereals and legumes offer many nutritional benefits, and should therefore be consumed widely. In particular, legume consumption is very low in northern countries. Although many species of cereals, pseudocereals and legumes are available for human nutrition, today only a limited range of them is used in larger amounts. Wheat, rice and maize are dominating the cereal sector and beans, chickpeas and peas are the most produced legumes. Specialty cereals (e.g., colored varieties), pseudocereals (amaranth, quinoa, buckwheat) and legumes show great potential for the development of new food products due to their good nutritional composition and different functional properties.

APA, Harvard, Vancouver, ISO, and other styles

49

Molina-Poveda, César, Ricardo Cárdenas, and Miguel Jover. "Evaluation of amaranth (Amaranthus caudatusL.) and quinoa (Chenopodium quinoa) protein sources as partial substitutes for fish meal inLitopenaeus vannameigrow-out diets." Aquaculture Research 48, no. 3 (November 30, 2015): 822–35. http://dx.doi.org/10.1111/are.12926.

Full text

APA, Harvard, Vancouver, ISO, and other styles

50

Torrejon, Irma, Beatriz Lilia Martín, Teresita Beatriz De La Puente, Julio Rubén Nasser, and Ricardo Rizzi. "LA KAÑIWA: NUEVA ALTERNATIVA ALIMENTARIA PARA LA PREVENCION DE LA DESNUTRICION Y LAS ENFERMEDADES CARDIOVASCULARES." Revista de Salud Pública 20, no. 2 (July 12, 2016): 17. http://dx.doi.org/10.31052/1853.1180.v20.n2.14351.

Full text

Abstract:

Existen diversos cereales andinos, como la quinoa (<em>Chenopodium quinoa</em>) y el amaranto (<em>Amaranthus spp.</em>), que en la actualidad están siendo revalorizados por su elevado valor nutritivo, representando también la Kañiwa (<em>Chenopodium pallidicaule</em><em> Aellen),</em> una nueva alternativa alimentaria debido a su riqueza en nutrientes<em>. </em>El objetivo de esta investigación es analizar el contenido en macro y micronutrientes en la Kañiwa, a los fines de su utilización como alimento funcional. Para ello se determinó el contenido en macro y micronutrientes según normas AOAC-IRAM. Resultados: Es rica en proteínas, hierro, fósforo, calcio, zinc, tiamina, niacina, riboflavina, ácido ascórbico, ácido oleico, ácido linoleico, ácido linolénico y no contiene grasas trans. Conclusiones: Contribuiría a mejorar el hambre oculta, a prevenir el desarrollo de la deficiencia de hierro, a optimizar el funcionamiento del sistema inmunológico y a evitar el desarrollo de enfermedades cardiovasculares por su contenido en grasas saludables

APA, Harvard, Vancouver, ISO, and other styles

We offer discounts on all premium plans for authors whose works are included in thematic literature selections. Contact us to get a unique promo code!