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https://www.readbyqxmd.com/read/28572947/development-of-a-fermented-quinoa-based-beverage
#1
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
#2
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
#3
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
#4
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
#5
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
#6
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
#7
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
#8
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
#9
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
#10
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
#11
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
#12
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
#13
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
#14
https://www.readbyqxmd.com/read/28396270/structural-thermal-and-rheological-properties-of-starches-isolated-from-indian-quinoa-varieties
#15
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...
April 8, 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
#16
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
https://www.readbyqxmd.com/read/28372225/carotenoid-and-color-changes-in-traditionally-flaked-and-extruded-products
#17
Mario Cueto, Abel Farroni, Regine Schoenlechner, Gerhard Schleining, Pilar Buera
The objective of this study was to evaluate the impact of process and formulation on individual carotenoid loss in traditionally prepared cornflakes and those prepared by extrusion. The first step in the traditional process (maize grits cooking) promoted a 60% lutein content reduction and 40% in zeaxanthin loss, showing lutein more susceptibility to isomerization and decomposition. After toasting, the last step, the total loss averaged 80% for both compounds. The extruded maize in a plain formulation showed a 35% lutein and zeaxanthin reduction...
August 15, 2017: Food Chemistry
https://www.readbyqxmd.com/read/28370110/steady-dynamic-and-structural-deformation-three-interval-thixotropy-test-characteristics-of-gluten-free-tarhana-soup-prepared-with-different-concentrations-of-quinoa-flour
#18
M Kürşat Demir, Gözde Kutlu, Mustafa T Yilmaz
Celiac disease is among the most important health problems and the most important feature of this disease is its being the only lifelong food allergy. To overcome this problem, some gluten-free and starch based food products have been generally introduced to the market; however, these products are starch based with low nutritive value. Therefore, it is important to enrich such products for individuals who are obliged to be nourished by gluten-free diet. In this study, wheat flour was replaced with quinoa flour (QF) in the production of tarhana...
April 2017: Journal of Texture Studies
https://www.readbyqxmd.com/read/28347301/does-social-distinction-contribute-to-socioeconomic-inequalities-in-diet-the-case-of-superfoods-consumption
#19
Joost Oude Groeniger, Frank J van Lenthe, Mariëlle A Beenackers, Carlijn B M Kamphuis
BACKGROUND: The key mechanisms underlying socioeconomic inequalities in dietary intake are still poorly understood, hampering the development of interventions. An important, but sparsely mentioned mechanism is that of 'social distinction', whereby those in a higher socioeconomic position adopt dietary patterns by which they can distinguish themselves from lower socioeconomic groups. We investigated the importance of distinction as a mechanism, by testing the socioeconomic gradient in the consumption of so-called 'superfoods' and the contribution of a well-established indicator of distinction, cultural participation...
March 27, 2017: International Journal of Behavioral Nutrition and Physical Activity
https://www.readbyqxmd.com/read/28337209/transcriptional-responses-of-chilean-quinoa-chenopodium-quinoa-willd-under-water-deficit-conditions-uncovers-aba-independent-expression-patterns
#20
Andrea Morales, Andres Zurita-Silva, Jonathan Maldonado, Herman Silva
HIGHLIGHTS R49 genotype displayed best performance on selected physiological parameters and highest tolerance to drought.R49 drought over-represented transcripts has exhibited 19% of genes (306 contigs) that presented no homology to published databases.Expression pattern for canonical responses to drought such as ABA biosynthesis and other genes induced in response to drought were assessed by qPCR. Global freshwater shortage is one of the biggest challenges of our time, often associated to misuse, increased consumption demands and the effects of climate change, paralleled with the desertification of vast areas...
2017: Frontiers in Plant Science
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