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https://www.readbyqxmd.com/read/29666542/development-of-gluten-free-fish-pseudoplatystoma-corruscans-patties-by-response-surface-methodology
#1
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
#2
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...
April 14, 2018: Virus Research
https://www.readbyqxmd.com/read/29664623/fabrication-and-characterization-of-quinoa-protein-nanoparticles-stabilized-food-grade-pickering-emulsions-with-ultrasound-treatment-interfacial-adsorption-arrangement-properties
#3
Xin-Sheng Qin, Zhigang Luo, Xichun Peng
The natural quinoa protein isolate (QPI) was largely reflected in the nanoparticle form at pH 7.0 (about 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 intra-particle 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...
April 17, 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
#4
Belen Nieto-Ortega, Rafael Rodríguez, Samara Medina Rivero, Emilio Quiñoá, Ricardo Riguera, Juan Casado Cordón, 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 which forms a complementary helix or counter-helix, and iii) from this pendant helix to the helical solvation sphere (helixsolv.), being the last one observed along this work...
April 13, 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
#5
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
#6
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
#7
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
#8
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
#9
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
#10
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
#11
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...
March 20, 2018: Food & Function
https://www.readbyqxmd.com/read/29555072/bioactive-potential-of-andean-fruits-seeds-and-tubers
#12
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
#13
Guantian Li, Fan Zhu
Quinoa starch granules are small (~0.5 to 3 μm) with potential for some food and other applications. To better exploit it as a new starch resource, this study reports 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, and unit and internal chain length distribution of amylopectin have significant impact on the rheological properties (e...
March 15, 2018: International Journal of Biological Macromolecules
https://www.readbyqxmd.com/read/29500810/nutritional-value-of-commercial-protein-rich-plant-products
#14
Pirjo Mattila, Sari Mäkinen, Merja Eurola, Taina Jalava, Juha-Matti Pihlava, Jarkko Hellström, Anne Pihlanto
The goal of this work was to analyze nutritional value of various minimally processed commercial products of plant protein sources such as faba bean (Vicia faba), lupin (Lupinus angustifolius), rapeseed press cake (Brassica rapa/napus subsp. Oleifera), flaxseed (Linum usitatissimum), oil hemp seed (Cannabis sativa), buckwheat (Fagopyrum esculentum), and quinoa (Chenopodium quinoa). Basic composition and various nutritional components like amino acids, sugars, minerals, and dietary fiber were determined. Nearly all the samples studied could be considered as good sources of essential amino acids, minerals and dietary fiber...
March 2, 2018: Plant Foods for Human Nutrition
https://www.readbyqxmd.com/read/29492653/a-new-virus-classifiable-in-the-family-tombusviridae-found-infecting-solanum-tuberosum-in-the-uk
#15
Wendy Monger, Colin Jeffries
A novel virus was discovered in a freeze-dried collection held at SASA, UK, originating from potato (Solanum tuberosum) cv. Nadine. The complete sequence of the viral RNA was determined to be 3674 nucleotides in length encoding five predicted proteins. Based on the deduced genome organization and phylogenetic analysis, this virus represents a putative new member of the genus Alphanecrovirus, family Tombusviridae, most closely related to isolates of Olive mild mosaic virus. The virus was easily transmitted to indicator plants with symptoms that were slower to develop and less severe than those of related viruses...
March 1, 2018: Archives of Virology
https://www.readbyqxmd.com/read/29485194/quinoa-bitterness-causes-and-solutions-for-improving-product-acceptability
#16
REVIEW
Diego Suárez-Estrella, Luisa Torri, Maria Ambrogina Pagani, Alessandra Marti
Awareness of the several agronomic, environmental, and health benefits of quinoa has led to a constant increase in its production and consumption not only in South America - where it is a native crop - but also in Europe and the United States. However, producing wheat or gluten-free based products enriched with quinoa alters some quality characteristics, including sensory acceptance. Several anti-nutritional factors such as saponins are concentrated in the grain pericarp. These bitter and astringent substances may interfere with the digestion and absorption of various nutrients...
February 27, 2018: Journal of the Science of Food and Agriculture
https://www.readbyqxmd.com/read/29433229/in-vitro-chemopreventive-properties-of-peptides-released-from-quinoa-chenopodium-quinoa-willd-protein-under-simulated-gastrointestinal-digestion
#17
Rubén Vilcacundo, Beatriz Miralles, Wilman Carrillo, Blanca Hernández-Ledesma
Because of the continuous and direct interaction between the digestive tract and foods, dietary compounds represent an interesting source of chemopreventive agents for gastrointestinal health. In this study, the influence of a standardized static in vitro gastrointestinal digestion model on the release of peptides with chemopreventive potential from quinoa protein was investigated. Gastroduodenal digests and fractions collected by ultrafiltration were evaluated for their in plate oxygen radical absorbance capacity and in vitro colon cancer cell viability inhibitory activity...
March 2018: Food Research International
https://www.readbyqxmd.com/read/29416180/molecular-dynamics-in-germinating-endophyte-colonized-quinoa-seeds
#18
Andrea Pitzschke
Aims: The pseudo-cereal quinoa has an outstanding nutritional value. Seed germination is unusually fast, and plant tolerance to salt stress exceptionally high. Seemingly all seeds harbor bacterial endophytes. This work examines mitogen-activated protein kinase (MAPK) activities during early development. It evaluates possible contribution of endophytes to rapid germination and plant robustness. Methods: MAPK activities were monitored in water- and NaCl-imbibed seeds over a 4-h-period using an immunoblot-based approach...
January 2018: Plant and Soil
https://www.readbyqxmd.com/read/29414366/what-is-the-aquatic-toxicity-of-saponin-rich-plant-extracts-used-as-biopesticides
#19
Xiaogang Jiang, Hans Chr Bruun Hansen, Bjarne W Strobel, Nina Cedergreen
Saponin-rich extracts from Quillaja saponaria and Chenopodium quinoa have been registered by US EPA as active ingredients in biopesticides, and extract from tea seed powder, Camellia oleifera has been proposed for biocidal use. If saponin-rich biopesticides are efficient against pests, they are most likely also bioactive in the aquatic environment against non-target organisms. The aim of this study was to conduct an effect assessment of saponin-rich plant extracts by using species sensitivity distributions based on acute toxicity tests...
February 5, 2018: Environmental Pollution
https://www.readbyqxmd.com/read/29408944/production-of-fluorescent-antibody-labeling-proteins-in-plants-using-a-viral-vector-and-the-application-in-the-detection-of-acidovorax-citrulli-and-bamboo-mosaic-virus
#20
Song-Yi Kuo, Yuan-Chuen Lin, Yi-Chin Lai, Jia-Teh Liao, Yau-Heiu Hsu, Hsiou-Chen Huang, Chung-Chi Hu
Serological methods are relatively convenient and simple for the detection of pathogens for front-line workers. On-site visualization of the test results plays a pivotal role in the process. However, an efficient, universal labeling agent for antibodies is needed for the development of efficient serological detection tools. In this study, a Bamboo mosaic virus (BaMV)-based viral vector was employed to express recombinant proteins, collectively designated GfED, consisting of Staphylococcus aureus Protein A domain ED (SpaED) fused to either the N- or C-terminal of an improved green florescent protein (GFP) with or without the coat protein (CP) of BaMV, efficiently in Chenopodium quinoa...
2018: PloS One
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