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https://www.readbyqxmd.com/read/28725039/surface-chemistry-and-germination-improvement-of-quinoa-seeds-subjected-to-plasma-activation
#1
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
#2
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 17, 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
#3
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
#4
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
#5
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
#6
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
#7
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
#8
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 (EBC) 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 five weeks. One day prior to salinity treatment, EBC from all leaves and petioles were gently removed 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
#9
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
#10
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
#11
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
#12
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
#13
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
#14
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
https://www.readbyqxmd.com/read/28489823/corrigendum-the-genome-of-chenopodium-quinoa
#15
David E Jarvis, Yung Shwen Ho, Damien J Lightfoot, Sandra M Schmöckel, Bo Li, Theo J A Borm, Hajime Ohyanagi, Katsuhiko Mineta, Craig T Michell, Noha Saber, Najeh M Kharbatia, Ryan R Rupper, Aaron R Sharp, Nadine Dally, Berin A Boughton, Yong H Woo, Ge Gao, Elio G W M Schijlen, Xiujie Guo, Afaque A Momin, Sónia Negrão, Salim Al-Babili, Christoph Gehring, Ute Roessner, Christian Jung, Kevin Murphy, Stefan T Arold, Takashi Gojobori, C Gerard van der Linden, Eibertus N van Loo, Eric N Jellen, Peter J Maughan, Mark Tester
This corrects the article DOI: 10.1038/nature21370.
May 25, 2017: Nature
https://www.readbyqxmd.com/read/28482234/proteomic-approach-to-investigate-the-impact-of-different-dietary-supplementation-on-lamb-meat-tenderness
#16
Antonella Della Malva, Rosaria Marino, Antonella Santillo, Giovanni Annicchiarico, Mariangela Caroprese, Agostino Sevi, Marzia Albenzio
The aim of this study was to evaluate the effect of dietary supplementation of linseed and/or quinoa on tenderness and on proteome of lamb meat. Thirty-two Italian Merino lambs were distributed into 4 groups with different diet: control (CO) with no supplemental fat, linseed (LS), quinoa (QS) and QS+LS diets. Meat obtained by lamb fed linseed showed the lowest values of WBSF (P<0.001), hardness (P<0.01), gumminess (P<0.01) and chewiness (P<0.01). Proteomic changes of myofibrillar and sarcoplasmic proteins were estimated with SDS-PAGE, Western Blot and Two-Dimensional Gel Electrophoresis...
April 29, 2017: Meat Science
https://www.readbyqxmd.com/read/28460943/ancestral-andean-grain-quinoa-as-source-of-lactic-acid-bacteria-capable-to-degrade-phytate-and-produce-b-group-vitamins
#17
Silvana L Carrizo, Cecilia E Montes de Oca, Jonathan E Laiño, Nadia E Suarez, Graciela Vignolo, Jean Guy LeBlanc, Graciela Rollán
The lactic acid bacteria (LAB) microbiota of quinoa grains (QG) and spontaneous sourdough (QSS) was evaluated. Different strains of Lactobacillus (L.) plantarum (7), L. rhamnosus (5), L. sakei (1), Pediococcus (Ped.) pentosaceus (9), Leuconostoc (Leuc.) mesenteroides (1), Enterococcus (E.) casseliflavus (2), E. mundtii (3), E. hirae (1), E. gallinarum (12), Enterococcus sp. (1), and E. hermanniensis (2) were isolated, identified and characterized. Only four strains isolated from QSS and eight strains isolated from QG showed amylolytic activity...
November 2016: Food Research International
https://www.readbyqxmd.com/read/28449582/review-of-the-assignment-of-the-absolute-configuration-by-nmr-using-chiral-derivatizing-agents-a-practical-guide-the-assignment-of-the-absolute-configuration-by-nmr-using-chiral-derivatizing-agents-a-practical-guide-by-jos%C3%A3-m-seco-emilio-qui%C3%A3-o%C3%A3-and-ricardo
#18
https://www.readbyqxmd.com/read/28396270/structural-thermal-and-rheological-properties-of-starches-isolated-from-indian-quinoa-varieties
#19
Khan Nadiya Jan, P S Panesar, J C Rana, Sukhcharn Singh
In this study starches isolated from Indian quinoa varieties were examined for physicochemical, morphological, thermal and rheological properties. Among isolated starches V1 showed higher starch yield and lower purity (48.45% and 98.32%) than V2 (41.28 and 98.53%). The amylose content was higher for V1 (12.10%) than V2 (9.46%). Swelling powers and solubility of the starches increased with increasing temperature. Peak viscosity (386.4 RVU) was higher for V1. In contrast V2 showed higher pasting temperature (72...
September 2017: International Journal of Biological Macromolecules
https://www.readbyqxmd.com/read/28386266/increased-night-temperature-negatively-affects-grain-yield-biomass-and-grain-number-in-chilean-quinoa
#20
Jurka Lesjak, Daniel F Calderini
Quinoa high nutritive value increases interest worldwide, especially as a crop that could potentially feature in different cropping systems, however, climate change, particularly rising temperatures, challenges this and other crop species. Currently, only limited knowledge exists regarding the grain yield and other key traits response to higher temperatures of this crop, especially to increased night temperatures. In this context, the main objective of this study was to evaluate the effect of increased night temperature on quinoa yield, grain number, individual grain weight and processes involved in crop growth under the environmental conditions (control treatment) and night thermal increase at two phases: flowering (T1) and grain filling (T2) in southern Chile...
2017: Frontiers in Plant Science
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