Mostrando 4 resultados de: 4
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Journal of Cereal Science(1)
Journal of the Science of Food and Agriculture(1)
LWT(1)
Plant Foods for Human Nutrition(1)
Effect of Sprouting on Proteins and Starch in Quinoa (Chenopodium quinoa Willd.)
ArticleAbstract: This study aims at understanding the relation among sprouting time (from 12 up to 72 h), changes inPalabras claves:Functional properties, Pasting properties, Protein features, quinoa, sproutingAutores:Bresciani A., Diego Suárez-Estrella, Iametti S., Marengo M., Marti A., Pagani M.A.Fuentes:scopusQuinoa bitterness: causes and solutions for improving product acceptability
ReviewAbstract: Awareness of the several agronomic, environmental, and health benefits of quinoa has led to a constaPalabras claves:bitterness, pearling, quinoa, saponins, washingAutores:Diego Suárez-Estrella, Marti A., Pagani M.A., Torri L.Fuentes:scopusSprouting as a pre-processing for producing quinoa-enriched bread
ArticleAbstract: The impact of 48 h sprouted quinoa (SQ) was assessed in bread-making. Wheat flour (WF) was replacedPalabras claves:CHENOPODIUM QUINOA, Dough rheology, Electronic sensing, germinationAutores:Buratti S., Cardone G., Diego Suárez-Estrella, Marti A., Pagani M.A.Fuentes:scopusSprouting of quinoa (Chenopodium quinoa Willd.): Effect on saponin content and relation to the taste and astringency assessed by electronic tongue
ArticleAbstract: This study aimed at addressing the effect of quinoa sprouting on saponins which are considered the mPalabras claves:bitterness, germination, quinoa, saponinsAutores:Accardo F., Borgonovo G., Buratti S., Diego Suárez-Estrella, Ferranti P., Marti A., Pagani M.A.Fuentes:scopus