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https://www.readbyqxmd.com/read/29892770/impact-of-protease-and-amylase-treatment-on-proteins-and-the-product-quality-of-a-quinoa-based-milk-substitute
#1
Stephanie Jeske, Emanuele Zannini, Michael F Cronin, Elke K Arendt
Plant proteins are often characterized by low solubilities and impaired functionalities e.g. emulsifying properties. In products like milk substitutes, these protein properties are of great importance to ensure good product quality. In this study proteolytic enzymes were used as a tool to increase protein solubility and alter their properties gently. A plant-based milk substitute based on quinoa was produced and treated with different enzymes. One α-amylase and three commercial proteases were selected: Hitempase 2XP, Profix 100L, Bioprotease N100L, and Flavourzyme 1000L...
June 12, 2018: Food & Function
https://www.readbyqxmd.com/read/29808471/microencapsulates-of-betacyanin-from-colored-organic-quinoa-chenopodium-quinoa-willd-optimization-physicochemical-characterization-and-accelerated-storage-stability
#2
Silvana Aguilar-Tuesta, Wile Mamani-Navarro, Clara Espinoza-Silva, Jaime Basilio-Atencio, Luis Condezo-Hoyos
BACKGROUND: Betalains are presently gaining popularity as pigments for use as natural colorants and/or bioactive compounds in the functional food. Quinoa (Chenopodium quinoa Willd.) has been recognized as an extremely nutritious grain and has recently been found to be a novel and good betalain source. Microencapsulation has been studied as a protected-delivery procedure to stabilize betalains. There are no studies about microencapsulation of betacyanins extracted from quinoa using spray-drying technology...
May 28, 2018: Journal of the Science of Food and Agriculture
https://www.readbyqxmd.com/read/29803470/ultrasound-assisted-extraction-and-bioaccessibility-of-saponins-from-edible-seeds-quinoa-lentil-fenugreek-soybean-and-lupin
#3
Joaquín Navarro Del Hierro, Teresa Herrera, Mónica R García-Risco, Tiziana Fornari, Guillermo Reglero, Diana Martin
The efficient production of saponin-rich extracts is of increasing interest due to the bioactive properties that have being demonstrated for these compounds. However, saponins have a poor bioavailability. In this respect, the knowledge about the bioaccessibility of saponins as a first step before bioavailability has been scarcely explored. In this study, the production of ultrasound-assisted extracts of saponins from edible seeds (quinoa, soybean, red lentil, fenugreek and lupin) was carried out with ethanol, ethanol:water or water...
July 2018: Food Research International
https://www.readbyqxmd.com/read/29751305/organic-quinoa-chenopodium-quinoa-l-production-in-peru-environmental-hotspots-and-food-security-considerations-using-life-cycle-assessment
#4
Eduardo Cancino-Espinoza, Ian Vázquez-Rowe, Isabel Quispe
Quinoa is a plant that is cultivated in the Andean highlands across Peru and Bolivia. It is increasingly popular due to its high nutritive value and protein content. In particular, the cultivation of organic quinoa has grown substantially in recent years since it is the most demanded type of quinoa in the foreign market. Nevertheless, despite the interest that quinoa has generated in terms of its nutritional properties, little is known regarding the environmental profile of its production and processing. Therefore, the main objective of this study was to analyze the environmental impacts that are linked to the production and distribution of organic quinoa to the main export destinations through the application of the Life Cycle Assessment (LCA) methodology...
May 8, 2018: Science of the Total Environment
https://www.readbyqxmd.com/read/29740801/in-vitro-screening-of-bioactive-compounds-in-some-gluten-free-plants
#5
Jerzy Drzewiecki, Alma Leticia Martinez-Ayala, María A Lozano-Grande, Hanna Leontowicz, Maria Leontowicz, Zenon Jastrzebski, Pawel Pasko, Shela Gorinstein
Electrophoretic, antioxidant, and FTIR profiles of some varieties of amaranth, quinoa, and buckwheat seeds and their by products were compared. Water extracts of these products were evaluated by the Folin-Ciocalteau method in order to determine total phenolic content. The antioxidant activities were determined by 2,2'-azobis-2-methyl-propanimidamide, ferric-reducing/antioxidant power, and cupric reducing antioxidant capacity radical scavenging assays. FTIR spectra showed the secondary structure of pseudocereals in the ranges of amides I, II, and III shifts...
May 9, 2018: Applied Biochemistry and Biotechnology
https://www.readbyqxmd.com/read/29735905/composition-protein-profile-and-rheological-properties-of-pseudocereal-based-protein-rich-ingredients
#6
Loreto Alonso-Miravalles, James A O'Mahony
The objectives of this study were to investigate the nutrient composition, protein profile, morphology, and pasting properties of protein-rich pseudocereal ingredients (quinoa, amaranth, and buckwheat) and compare them to the more common rice and maize flours. Literature concerning protein-rich pseudocereal ingredients is very limited, mainly to protein profiling. The concentrations of macronutrients (i.e., ash, fat, and protein, as well as soluble, insoluble and total dietary fibre) were significantly higher for the protein-rich variants of pseudocereal-based flours than their regular protein content variants and the rice and maize flours...
May 7, 2018: Foods (Basel, Switzerland)
https://www.readbyqxmd.com/read/29729525/disruption-of-a-stem-loop-structure-located-upstream-of-pseudoknot-domain-in-tobacco-mosaic-virus-enhanced-its-infectivity-and-viral-rna-accumulation
#7
Song Guo, Sek-Man Wong
A predicted stem-loop structure of 25 nucleotides, located in the coat protein (CP) gene and 3'-UTR sequences of Tobacco mosaic virus (TMV), was validated previously (Guo et al., 2015). In this study, both disrupted stem-loop and nucleotide deletion mutants of TMV replicated more rapidly in Nicotiana benthamiana protoplasts. The TMV mutant with a complete mirrored stem-loop structure showed similar level of viral RNA accumulation as TMV. Recovering the stem-loop structure also resulted in a similar replication level as TMV...
May 2, 2018: Virology
https://www.readbyqxmd.com/read/29666542/development-of-gluten-free-fish-pseudoplatystoma-corruscans-patties-by-response-surface-methodology
#8
Mara C Romero, Ricardo A Fogar, Fabiana Rolhaiser, Verónica V Clavero, Ana M Romero, María A Judis
The goal of this study was to develop a fish-based product suitable for people with celiac disease. Water and gluten-free flours (rice, corn, amaranth or quinoa) were added to improve cooking yield, texture parameters and as an aid in improving quality attributes such as taste and juiciness. Cooking yields of patties containing gluten-free flours were higher than control and maximum values ranged between 91 and 93%. Hardness was higher in patties made with amaranth or quinoa flour, whereas cohesiveness and springiness were higher in patties made with corn and rice flour, respectively...
May 2018: Journal of Food Science and Technology
https://www.readbyqxmd.com/read/29665369/defective-rna-particles-derived-from-tomato-black-ring-virus-genome-interfere-with-the-replication-of-parental-virus
#9
Beata Hasiów-Jaroszewska, Julia Minicka, Aleksandra Zarzyńska-Nowak, Daria Budzyńska, Santiago F Elena
Tomato black ring virus (TBRV) is the only member of the Nepovirus genus that is known to form defective RNA particles (D RNAs) during replication. Here, de novo generation of D RNAs was observed during prolonged passages of TBRV isolates originated from Solanum lycopersicum and Lactuca sativa in Chenopodium quinoa plants. D RNAs of about 500 nt derived by a single deletion in the RNA1 molecule and contained a portion of the 5' untranslated region and viral replicase, and almost the entire 3' non-coding region...
May 2, 2018: Virus Research
https://www.readbyqxmd.com/read/29664623/fabrication-and-characterization-of-quinoa-protein-nanoparticle-stabilized-food-grade-pickering-emulsions-with-ultrasound-treatment-interfacial-adsorption-arrangement-properties
#10
Xin-Sheng Qin, Zhi-Gang Luo, Xi-Chun Peng
The natural quinoa protein isolate (QPI) was largely reflected in the nanoparticle form at pH 7.0 (∼401 nm), and the ultrasound at 20 min progressively improved the contact angle (wettability) and surface hydrophobicity of the nanoparticles. Ultrasound process also modified the type of intraparticle interaction, and the internal forces of sonicated particles were largely maintained by both disulfide bonds and hydrophobic interaction forces. In emulsion system, the ultrasound progressively increased the emulsification efficiency of the QPI nanoparticles, particularly at high protein concentration ( c > 1%, w/ v) and higher emulsion stability against coalescence...
May 2, 2018: Journal of Agricultural and Food Chemistry
https://www.readbyqxmd.com/read/29652510/sequential-induction-of-chirality-in-helical-polymers-from-the-stereocenter-to-the-achiral-solvent
#11
Belén Nieto-Ortega, Rafael Rodríguez, Samara Medina, Emilio Quiñoá, Ricardo Riguera, Juan Casado, Félix Freire, Francisco Javier Ramírez
Several steps of chiral induction have been detected in poly(phenylacetylene)s among their different hierarchical levels of chirality by vibrational circular dichroism, namely, (i) from the stereogenic centers to the innermost polyacetylene helical covalent backbone (helixint ), (ii) from this to the external helix (helixext ) formed by the side phenyl pendants that form a complementary helix or counter-helix, and (iii) from this pendant helix to the helical solvation sphere (helixsolv. ), the last one being observed along this work...
May 3, 2018: Journal of Physical Chemistry Letters
https://www.readbyqxmd.com/read/29614769/use-of-selected-lactic-acid-bacteria-and-quinoa-flour-for-manufacturing-novel-yogurt-like-beverages
#12
Anna Lorusso, Rossana Coda, Marco Montemurro, Carlo Giuseppe Rizzello
This study aimed at investigating the suitability of quinoa for making yogurt-like beverages. After the selection of the adequate technological parameters, the fermentation was carried out by using different lactic acid bacteria strains: a probiotic ( Lactobacillus rhamnosus SP1), an exopolysaccharides (EPS)-producing ( Weissella confusa DSM 20194), and one isolated from quinoa ( Lactobacillus plantarum T6B10). During the 20 h of fermentation, W. confusa caused the highest viscosity increase. All the strains had improved concentration of free amino acids and γ-Aminobutyric acid (GABA), polyphenols availability, antioxidant activity (up to 54%), and protein digestibility...
April 1, 2018: Foods (Basel, Switzerland)
https://www.readbyqxmd.com/read/29606211/review-shaping-a-sustainable-food-future-by-rediscovering-long-forgotten-ancient-grains
#13
REVIEW
Acga Cheng
Genetic erosion of crops has been determined way back in the 1940s and accelerated some twenty years later by the inception of the Green Revolution. Claims that the revolution was a complete triumph remain specious, especially since the massive production boost in the global big three grain crops; wheat, maize, and rice that happened back then is unlikely to recur under current climate irregularities. Presently, one of the leading strategies for sustainable agriculture is by unlocking the genetic potential of underutilized crops...
April 2018: Plant Science: An International Journal of Experimental Plant Biology
https://www.readbyqxmd.com/read/29603254/suitability-of-unmalted-quinoa-for-beer-production
#14
Edyta Kordialik-Bogacka, Paulina Bogdan, Katarzyna Pielech-Przybylska, Dorota Michałowska
BACKGROUND: This study provides the first detailed investigation into the effect of partially substituting barley malt with quinoa (Chenopodium quinoa Willd.) on the characteristics of wort and beer. Quinoa seeds and flakes were compared in terms of their suitability for brewing. The benefits of applying a commercial enzyme mixture during beer production with quinoa were also investigated. RESULTS: These findings show that quinoa is a good starchy raw material for brewing...
March 30, 2018: Journal of the Science of Food and Agriculture
https://www.readbyqxmd.com/read/29593679/flavoring-production-in-kamut%C3%A2-quinoa-and-wheat-doughs-fermented-by-lactobacillus-paracasei-lactobacillus-plantarum-and-lactobacillus-brevis-a-spme-gc-ms-study
#15
Tiziana Di Renzo, Anna Reale, Floriana Boscaino, Maria C Messia
This study identified the odor-active compounds and the qualitative characteristics of doughs from "ancient" grains flours fermented by lactic acid bacteria. For this purpose doughs made with quinoa and Kamut® flours have been produced and inoculated with strains belonging to the species Lactobacillus paracasei, Lactobacillus plantarum and Lactobacillus brevis and compared with fermented doughs made from 100% wheat flour. The quality of the doughs was determined by assessment of pH, total titratable acidity, lactic acid bacteria growth and flavor compounds...
2018: Frontiers in Microbiology
https://www.readbyqxmd.com/read/29580535/the-effect-of-carrageenan-on-the-acid-induced-aggregation-and-gelation-conditions-of-quinoa-proteins
#16
Natalia Montellano Duran, Micaela Galante, Darío Spelzini, Valeria Boeris
No abstract text is available yet for this article.
May 2018: Food Research International
https://www.readbyqxmd.com/read/29576944/the-impact-of-different-agroecological-conditions-on-the-nutritional-composition-of-quinoa-seeds
#17
María Reguera, Carlos Manuel Conesa, Alejandro Gil-Gómez, Claudia Mónika Haros, Miguel Ángel Pérez-Casas, Vilbett Briones-Labarca, Luis Bolaños, Ildefonso Bonilla, Rodrigo Álvarez, Katherine Pinto, Ángel Mujica, Luisa Bascuñán-Godoy
Quinoa cultivation has been expanded around the world in the last decade and is considered an exceptional crop with the potential of contributing to food security worldwide. The exceptional nutritional value of quinoa seeds relies on their high protein content, their amino acid profile that includes a good balance of essential amino acids, the mineral composition and the presence of antioxidants and other important nutrients such as fiber or vitamins. Although several studies have pointed to the influence of different environmental stresses in certain nutritional components little attention has been paid to the effect of the agroecological context on the nutritional properties of the seeds what may strongly impact on the consumer food's quality...
2018: PeerJ
https://www.readbyqxmd.com/read/29557436/effects-of-superfoods-on-risk-factors-of-metabolic-syndrome-a-systematic-review-of-human-intervention-trials
#18
REVIEW
José J van den Driessche, Jogchum Plat, Ronald P Mensink
Functional foods can be effective in the prevention of metabolic syndrome and subsequently the onset of cardiovascular diseases and type II diabetes mellitus. More recently, however, another term was introduced to describe foods with additional health benefits: "superfoods", for which, to date, no generally accepted definition exists. Nonetheless, their consumption might contribute to the prevention of metabolic syndrome, for example due to the presence of potentially bioactive compounds. This review provides an overview of controlled human intervention studies with foods described as "superfoods" and their effects on metabolic syndrome parameters...
April 25, 2018: Food & Function
https://www.readbyqxmd.com/read/29555072/bioactive-potential-of-andean-fruits-seeds-and-tubers
#19
David Campos, Rosana Chirinos, Lena Gálvez Ranilla, Romina Pedreschi
The Andes is considered the longest continental mountain range in the world. It covers 7000km long and about 200-700km wide and an average height of about 4000m. Very unique plant species are endemic of this area including fruits (e.g., lucuma, cherimoya, sweet pepino, sauco), roots and tubers (potatoes, sweet potatoes, yacón, chicuru, mashua, olluco, etc.), and seeds (quinoa, amaranth, tarwi, etc.). These crops have been used for centuries by the native population and relatively recently have gained the world attention due to the wide range of nutrients and/or phytochemicals they possess...
2018: Advances in Food and Nutrition Research
https://www.readbyqxmd.com/read/29551513/rheological-properties-in-relation-to-molecular-structure-of-quinoa-starch
#20
Guantian Li, Fan Zhu
Quinoa starch granules are small (~0.5 - 3μm) with potentials for some food and other applications. To better exploit it as a new starch resource, this study investigates the steady shear and dynamic oscillatory properties of 9 quinoa starches varying in composition and structure. Steady shear analysis shows that the flow curves could be well described by 4 selected mathematic models. Temperature sweep analysis reveals that the quinoa starch encounters a 4-stage process including 2 phase transitions. Structure-function relationship analysis showed that composition as well as unit and internal chain length distribution of amylopectin have significant impact on the rheological properties (e...
July 15, 2018: International Journal of Biological Macromolecules
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