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Deep eutectic solvents for the extraction and stabilization of Ecuadorian quinoa (Chenopodium quinoa Willd.) saponins
ArticleAbstract: In this work, a simple, fast (10 min) and environmentally friendly extraction method using deep eutePalabras claves:CHENOPODIUM QUINOA WILLD, deep eutectic solvents, DES-Storage stabilization, Saponin green extractionAutores:Benali S., Duez P., Gerbaux P., Nachtergael A., Raquez J.M., Savarino P., Verónica Taco, Villacréz E.Fuentes:scopusEvaluation of β-glucan content, viscosity, soluble dietary fiber and processing effect in grains of ecuadorian barley genotypes
ArticleAbstract: We analyzed seventy barley accessions from Ecuador to determine the content of mixed-linkage β-glucaPalabras claves:Cooking, germination, Malting, Roasting, ScarifyingAutores:Diego Campaña, Esteban Falconí, Garófalo J., Matanguihan J.B., Murphy K.M., Quelal M.B., Villacréz E.Fuentes:scopusEffect of debittering and solid-state fermentation processes on the nutritional content of lupine (Lupinus mutabilis Sweet)
ArticleAbstract: There is a growing interest in vegetable-based sources of proteins. Despite its high nutrient contenPalabras claves:Debittering process, leguminous, nutritional content, solid fermentationAutores:Cristina M. Rosell, Gabriela Cueva, Quelal M.B., Villacréz E., Xiomara JácomeFuentes:googlescopusEffects of two debittering processes on the alkaloid content and quality characteristics of lupin (Lupinus mutabilis Sweet)
ArticleAbstract: BACKGROUND: The presence of quinolizidine alkaloids (QAs) in the species Lupinus mutabilis Sweet limPalabras claves:chromaticity, fracturability, Lupin, Protein, quinolizidine alkaloidsAutores:Álvarez J., Cristina M. Rosell, Villacréz E.Fuentes:scopusImpact of debittering and fermentation processes on the antinutritional and antioxidant compounds in Lupinus mutabilis sweet
ArticleAbstract: Lupin is a nutritive grain, but its use is limited due to its high content of bitter alkaloids and oPalabras claves:Cooking, Debittering, Fermentation, Legume, LupinAutores:Cristina M. Rosell, Edgar Fernández, Gabriela Cueva, Grace Garcìa, Quelal M.B., Villacréz E.Fuentes:scopusKinetics of solid-state fermentation of lupin with Rhizophus oligosporus based on nitrogen compounds balance
ArticleAbstract: Solid-state fermentation could be a potentially effective method for improving the nutritional valuePalabras claves:Legume nutrition, Lupin, Protein digestibility, solid-state fermentationAutores:Cristina M. Rosell, Villacréz E.Fuentes:scopusUnderutilized maize kernels (Zea mays L. var. amylacea and var. saccharata) subjected to pan and microwave toasting: A comparative structure study in the whole kernel
ArticleAbstract: Toasting in a pan is a household activity to make ready-to-eat maize using the whole kernels of undePalabras claves:Crystallite size, Intrinsic viscosity, Maize kernel, MICROWAVE, Raman, ToastingAutores:Debut Alexis, Iván Chango, Jenny Ruales, Karla Sofía Vizuete Armendáriz, Karla Vizuete, Nelly Lara, Orlando Campaña, Orlando Campaña Cruz, Romero Hugo, Villacréz E.Fuentes:googlescopusReplacing Wheat Flour with Debittered and Fermented Lupin: Effects on Bread’s Physical and Nutritional Features
ArticleAbstract: In this study the breadmaking potential of lupin flour from L. mutabilis after being debittered (DLFPalabras claves:bread, Debittering, Fermentation, Lupin, nutrition, QualityAutores:Cristina M. Rosell, Milene F. Diaz-Basantes, Paúl Cueva, Villacréz E.Fuentes:scopus