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https://www.readbyqxmd.com/read/28821022/structure-stabilization-in-starch-quinoa-bran-doughs-the-role-of-water-availability-and-gelatinization
#1
Maike Föste, Mario Jekle, Thomas Becker
Bran is a promising ingredient for nutritional fortification in starch-based dough systems. However its incorporation is a technological challenge favoring a shift in dough functionality. The objective of this study was to elucidate the impact of bran on baking performance independent of dough firmness and start of gelatinization. Therefore, corn starch was replaced by quinoa bran (10% to 50%) and water addition (80-110g/100g flour) was standardized on a fixed complex shear modulus (G*) and start of gelatinization (TOnset) based on a corn starch reference dough...
October 15, 2017: Carbohydrate Polymers
https://www.readbyqxmd.com/read/28804797/bioactivities-of-alternative-protein-sources-and-their-potential-health-benefits
#2
REVIEW
A Pihlanto, P Mattila, S Mäkinen, A-M Pajari
Increasing the utilisation of plant proteins is needed to support the production of protein-rich foods that could replace animal proteins in the human diet so as to reduce the strain that intensive animal husbandry poses to the environment. Lupins, quinoa and hempseed are significant sources of energy, high quality proteins, fibre, vitamins and minerals. In addition, they contain compounds such as polyphenols and bioactive peptides that can increase the nutritional value of these plants. From the nutritional standpoint, the right combination of plant proteins can supply sufficient amounts of essential amino acids for human requirements...
August 14, 2017: Food & Function
https://www.readbyqxmd.com/read/28799759/extraction-of-glucuronoarabinoxylan-from-quinoa-stalks-chenopodium-quinoa-willd-and-evaluation-of-xylooligosaccharides-produced-by-gh10-and-gh11-xylanases
#3
Daniel Martin Salas-Veizaga, Rodrigo Villagomez, Javier A Linares-Pastén, Cristhian Álvaro Carrasco, Maria Teresa Álvarez, Patrick Adlercreutz, Eva Nordberg-Karlsson
Byproducts from quinoa are not yet well explored sources of hemicellulose or products thereof. In this work, xylan from milled quinoa stalks was retrieved to 66% recovery by akaline extraction using 0.5 M NaOH at 80°C, followed by ethanol precipitation. The isolated polymer eluted as a single peak in SEC with a molecular weight >700 kDa. Analysis by FT-IR and NMR, combined with acid hydrolysis to monomers, showed that the polymer was built of a backbone of β-(1,4) linked xylose residues that were substituted by 4-O-methylglucuronic acids, arabinose and galactose in an approximate molar ratio of 114:23:5:1...
August 11, 2017: Journal of Agricultural and Food Chemistry
https://www.readbyqxmd.com/read/28771638/characterization-of-the-genome-of-a-phylogenetically-distinct-tospovirus-and-its-interactions-with-the-local-lesion-induced-host-chenopodium-quinoa-by-whole-transcriptome-analyses
#4
Wan-Chen Chou, Shih-Shun Lin, Shyi-Dong Yeh, Siang-Ling Li, Ying-Che Peng, Ya-Hsu Fan, Tsung-Chi Chen
Chenopodium quinoa is a natural local lesion host of numerous plant viruses, including tospoviruses (family Bunyaviridae). Groundnut chlorotic fan-spot tospovirus (GCFSV) has been shown to consistently induce local lesions on the leaves of C. quinoa 4 days post-inoculation (dpi). To reveal the whole genome of GCFSV and its interactions with C. quinoa, RNA-seq was performed to determine the transcriptome profiles of C. quinoa leaves. The high-throughput reads from infected C. quinoa leaves were used to identify the whole genome sequence of GCFSV and its single nucleotide polymorphisms...
2017: PloS One
https://www.readbyqxmd.com/read/28771262/commercially-available-gluten-free-pastas-elevate-postprandial-glycemia-in-comparison-to-conventional-wheat-pasta-in-healthy-adults-a-double-blind-randomized-crossover-trial
#5
C S Johnston, D Snyder, C Smith
Given the popularity of gluten-free diets, research regarding the health implications of gluten-free (GF) products is necessary. This study compared the postprandial glycemic responses to three GF pastas commonly available in the U.S. market to that of wheat pasta in healthy adults. Thirteen healthy non-smoking men and women from a university campus population were enrolled in this randomized 4 × 4 block crossover study and completed all four treatments. Participants followed a standardized diet and activity protocol the day prior to testing, and one week separated testing periods...
August 3, 2017: Food & Function
https://www.readbyqxmd.com/read/28742126/the-pre-columbian-introduction-and-dispersal-of-algarrobo-prosopis-section-algarobia-in-the-atacama%C3%A2-desert-of-northern-chile
#6
Virginia B McRostie, Eugenia M Gayo, Calogero M Santoro, Ricardo De Pol-Holz, Claudio Latorre
Archaeological and palaeoecological studies throughout the Americas have documented widespread landscape and environmental transformation during the pre-Columbian era. The highly dynamic Formative (or Neolithic) period in northern Chile (ca. 3700-1550 yr BP) brought about the local establishment of agriculture, introduction of new crops (maize, quinoa, manioc, beans, etc.) along with a major population increase, new emergent villages and technological innovations. Even trees such as the Algarrobos (Prosopis section Algarobia) may have been part of this transformation...
2017: PloS One
https://www.readbyqxmd.com/read/28725039/surface-chemistry-and-germination-improvement-of-quinoa-seeds-subjected-to-plasma-activation
#7
A Gómez-Ramírez, C López-Santos, M Cantos, J L García, R Molina, J Cotrino, J P Espinós, A R González-Elipe
Plasma treatment is recognized as a suitable technology to improve germination efficiency of numerous seeds. In this work Quinoa seeds have been subjected to air plasma treatments both at atmospheric and low pressure and improvements found in germination rate and percentage of success. Seed water uptake by exposure to water vapor, although slightly greater for plasma treated seeds, did not justify the observed germination improvement. To identify other possible factors contributing to germination, the chemical changes experienced by outer parts of the seed upon plasma exposure have been investigated by X-ray photoemission spectroscopy (XPS) and scanning electron microscopy (SEM-EDX)...
July 19, 2017: Scientific Reports
https://www.readbyqxmd.com/read/28715017/multipodal-dynamic-coordination-involving-cation-%C3%AF-interactions-to-control-the-structure-of-helical-polymers
#8
Mohammad Alzubi, Sandra Arias, Iria Louzao, Emilio Quiñoá, Ricardo Riguera, Félix Freire
A precise tuning of the four possible states of a helix (P/M helical sense and stretched/compressed helical backbone) is attained by controlling the complexation between Li(+) and a poly(phenylacetylene) that bears amide, ester and phenyl ring functionalities at the pendant group. Depending on the MeOH ratio that is present as a cosolvent, different coordination sites are involved in interactions leading to complexes I-III, each one with a characteristic structure (tri-, bi-, and unipodal) and an associated helical state...
July 27, 2017: Chemical Communications: Chem Comm
https://www.readbyqxmd.com/read/28680429/identification-of-putative-transmembrane-proteins-involved-in-salinity-tolerance-in-chenopodium-quinoa-by-integrating-physiological-data-rnaseq-and-snp-analyses
#9
Sandra M Schmöckel, Damien J Lightfoot, Rozaimi Razali, Mark Tester, David E Jarvis
Chenopodium quinoa (quinoa) is an emerging crop that produces nutritious grains with the potential to contribute to global food security. Quinoa can also grow on marginal lands, such as soils affected by high salinity. To identify candidate salt tolerance genes in the recently sequenced quinoa genome, we used a multifaceted approach integrating RNAseq analyses with comparative genomics and topology prediction. We identified 219 candidate genes by selecting those that were differentially expressed in response to salinity, were specific to or overrepresented in quinoa relative to other Amaranthaceae species, and had more than one predicted transmembrane domain...
2017: Frontiers in Plant Science
https://www.readbyqxmd.com/read/28678208/variation-in-yield-responses-to-elevated-co%C3%A2-and-a-brief-high-temperature-treatment-in-quinoa
#10
James A Bunce
Intraspecific variation in crop responses to global climate change conditions would provide opportunities to adapt crops to future climates. These experiments explored intraspecific variation in response to elevated CO₂ and to high temperature during anthesis in Chenopodium quinoa Wild. Three cultivars of quinoa were grown to maturity at 400 ("ambient") and 600 ("elevated") μmol·mol(-1) CO₂ concentrations at 20/14 °C day/night ("control") temperatures, with or without exposure to day/night temperatures of 35/29 °C ("high" temperatures) for seven days during anthesis...
July 5, 2017: Plants (Basel, Switzerland)
https://www.readbyqxmd.com/read/28572947/development-of-a-fermented-quinoa-based-beverage
#11
Fanny Emma Ludena Urquizo, Silvia Melissa García Torres, Tiina Tolonen, Mari Jaakkola, Maria Grazzia Pena-Niebuhr, Atte von Wright, Ritva Repo-Carrasco-Valencia, Hannu Korhonen, Carme Plumed-Ferrer
Quinoa is a crop that originated from the Andes. It has high nutritional value, outstanding agro-ecological adaptability, and low water requirements. Quinoa is an excellent crop alternative to help overcome food shortages, and it can also have a role in the prevention of developed world lifestyle diseases, such as type-2 diabetes, cardiovascular diseases, osteoporosis, inflammatory and autoimmune diseases, etc. In order to expand the traditional uses of quinoa and to provide new, healthier and more nutritious food products, a fermented quinoa-based beverage was developed...
May 2017: Food Science & Nutrition
https://www.readbyqxmd.com/read/28562127/effect-of-pre-treatment-on-in-vitro-gastric-digestion-of-quinoa-protein-chenopodium-quinoa-willd-obtained-by-wet-and-dry-fractionation
#12
M Opazo-Navarrete, M A I Schutyser, R M Boom, A E M Janssen
No abstract text is available yet for this article.
May 31, 2017: International Journal of Food Sciences and Nutrition
https://www.readbyqxmd.com/read/28559602/influence-of-different-flours-and-starches-on-gluten-free-bread-aroma
#13
Joana Pico, José Luis Bernal, Manuel Gómez
The aim of this research was to study the effect of different gluten-free flours (yellow and white corn, rice, oat, teff, buckwheat, amaranth and quinoa) and starches (wheat, corn and potato) on the generation of volatile compounds in the fermented doughs and crumbs. Volatile compounds were analyzed by static headspace-gas chromatography/mass spectrometry (SHS-GC/MS). Nine fermentation and lipid oxidation volatile compounds were evaluated, which were found to be the same from dough to crumb but vary in levels...
May 2017: Journal of Food Science and Technology
https://www.readbyqxmd.com/read/28558173/epidermal-bladder-cells-confer-salinity-stress-tolerance-in-the-halophyte-quinoa-and-atriplex-species
#14
Ali Kiani-Pouya, Ute Roessner, Nirupama S Jayasinghe, Adrian Lutz, Thusitha Rupasinghe, Nadia Bazihizina, Jennifer Bohm, Sulaiman Alharbi, Rainer Hedrich, Sergey Shabala
Epidermal bladder cells (EBCs) have been postulated to assist halophytes in coping with saline environments. However, little direct supporting evidence is available. Here, Chenopodium quinoa plants were grown under saline conditions for 5 weeks. One day prior to salinity treatment, EBCs from all leaves and petioles were gently removed by using a soft cosmetic brush and physiological, ionic and metabolic changes in brushed and non-brushed leaves were compared. Gentle removal of EBC neither initiated wound metabolism nor affected the physiology and biochemistry of control-grown plants but did have a pronounced effect on salt-grown plants, resulting in a salt-sensitive phenotype...
May 30, 2017: Plant, Cell & Environment
https://www.readbyqxmd.com/read/28556278/acceptability-of-beehive-products-as-ingredients-in-quinoa-bars
#15
Francisco Rios, Manuel Lobo, Norma Samman
BACKGROUND: The aim of this work was to develop a puffed quinoa bar with beehive products of high content of phenolic compounds, based on acceptability and perception of consumers. A rotational central composite design of three variables (honey, pollen and propolis) was used for food product formulation. The responses to optimize were sensorial acceptability and polyphenol content. Next to acceptability a CATA test was performed with 115 consumers. Preference maps were used to relate acceptability and sensorial attributes of bars that cause rejection or acceptance...
May 29, 2017: Journal of the Science of Food and Agriculture
https://www.readbyqxmd.com/read/28554146/improved-quinoa-growth-physiological-response-and-seed-nutritional-quality-in-three-soils-having-different-stresses-by-the-application-of-acidified-biochar-and-compost
#16
Pia Muhammad Adnan Ramzani, Lin Shan, Shazia Anjum, Waqas-Ud-Din Khan, Hu Ronggui, Muhammad Iqbal, Zaheer Abbas Virk, Salma Kausar
Quinoa (Chenopodium quinoa Willd.) is a traditional Andean agronomical resilient seed crop having immense significance in terms of high nutritional qualities and its tolerance against various abiotic stresses. However, finite work has been executed to evaluate the growth, physiological, chemical, biochemical, antioxidant properties, and mineral nutrients bioavailability of quinoa under abiotic stresses. Depending on the consistency in the stability of pH, intended rate of S was selected from four rates (0.1, 0...
May 10, 2017: Plant Physiology and Biochemistry: PPB
https://www.readbyqxmd.com/read/28551238/characterization-of-betalains-saponins-and-antioxidant-power-in-differently-colored-quinoa-chenopodium-quinoa-varieties
#17
Josefa Escribano, Juana Cabanes, Mercedes Jiménez-Atiénzar, Martha Ibañez-Tremolada, Luz Rayda Gómez-Pando, Francisco García-Carmona, Fernando Gandía-Herrero
Quinoa was the traditional grain crop used by the prehispanic civilizations in America. Grains are white, black, yellow, and red-violet and plants are cultivated in vast areas of Peru, Bolivia and Ecuador. The recent description of the betacyanin pigment betanin in red-violet varieties is here further analyzed detecting the presence of amaranthin not previously identified in quinoa grains. Yellow-orange grains are characterized for the first time and up to four different betaxanthins are found to be responsible for this coloration...
November 1, 2017: Food Chemistry
https://www.readbyqxmd.com/read/28530552/physicochemical-properties-and-starch-digestibility-of-whole-grain-sorghums-millet-quinoa-and-amaranth-flours-as-affected-by-starch-and-non-starch-constituents
#18
Sathaporn Srichuwong, Delphine Curti, Sean Austin, Roberto King, Lisa Lamothe, Hugo Gloria-Hernandez
Minor grains such as sorghum, millet, quinoa and amaranth can be alternatives to wheat and corn as ingredients for whole grain and gluten-free products. In this study, influences of starch structures and other grain constituents on physicochemical properties and starch digestibility of whole flours made from these grains were investigated. Starches were classified into two groups according to their amylopectin branch chain-length: (i) quinoa, amaranth, wheat (shorter chains); and (ii) sorghum, millet, corn (longer chains)...
October 15, 2017: Food Chemistry
https://www.readbyqxmd.com/read/28504128/combined-emulsifying-capacity-of-polysaccharide-particles-of-different-size-and-shape
#19
María Matos, Ali Marefati, Romain Bordes, Gemma Gutiérrez, Marilyn Rayner
The aim of this study is to understand mixed systems of two types of particles with different size and shape, quinoa starch granules (NQ) and cellulose nanocrystals (CNC), to stabilize oil-in-water (O/W) emulsions. This study considers the extent of Pickering stabilization with respect to which particle type dominates at droplet interfaces and how stability is affected by the addition of one particle type to already formed emulsions, or combining both, simultaneously. Results demonstrate that the order of addition has an influence allowing to predominantly have NQ particles at the interface when both types are added simultaneously...
August 1, 2017: Carbohydrate Polymers
https://www.readbyqxmd.com/read/28490074/determination-of-heat-set-gelation-capacity-of-a-quinoa-protein-isolate-chenopodium-quinoa-by-dynamic-oscillatory-rheological-analysis
#20
Elaine Kaspchak, Marco Aurelio Schüler de Oliveira, Fernanda Fogagnoli Simas, Célia Regina Cavicchiolo Franco, Joana Léa Meira Silveira, Marcos Rogério Mafra, Luciana Igarashi-Mafra
This work aimed to study the influence of pH (3.5 and 7.0) and CaCl2 and MgCl2 addition on heat-set gelation of a quinoa protein isolate at 10% and 15% (w/w). The protein isolate obtained was composed mainly of 11S globulin as was observed by electrophoresis and mass spectrometry analysis. Heat-set gelation occurred at both pH values studied. Nevertheless, the gels formed at pH 3.5 were more viscoelastic and denser than those formed at pH 7.0, that was coarser and presented syneresis. The CaCl2 and MgCl2 addition increased the gel strength during rheological analysis at pH 3...
October 1, 2017: Food Chemistry
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