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https://www.readbyqxmd.com/read/28231117/compositional-analysis-of-whole-grains-processed-grains-grain-co-products-and-other-carbohydrate-sources-with-applicability-to-pet-animal-nutrition
#1
Alison N Beloshapka, Preston R Buff, George C Fahey, Kelly S Swanson
Our objective was to measure the proximate, starch, amino acid, and mineral compositions of grains, grain co-products, and other carbohydrate sources with potential use in pet foods. Thirty-two samples from barley (barley flake, cut barley, ground pearled barley, malted barley, whole pearled barley, pearled barley flakes, and steamed rolled barley); oats (groats, ground oatmeal, ground steamed groats, instant oats, oat bran, oat fiber, oat flour, quick oats, regular rolled oats, steamed rolled oat groats, and steel cut groats); rice (brown rice, polished rice, defatted rice bran, and rice flour); and miscellaneous carbohydrate sources (canary grass seed, hulled millet, whole millet, quinoa, organic spelt hull pellets, potato flake, sorghum, whole wheat, and whole yellow corn) were analyzed...
March 25, 2016: Foods (Basel, Switzerland)
https://www.readbyqxmd.com/read/28221036/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
#2
https://www.readbyqxmd.com/read/28218804/detection-of-lunasin-in-quinoa-chenopodium-quinoa-willd-and-the-in-vitro-evaluation-of-its-antioxidant-and-anti-inflammatory-activities
#3
Guixing Ren, Yingying Zhu, Zhenxing Shi
BACKGROUND: Lunasin is a novel cancer preventive peptide that has been detected in various plants. However, the presence and bioactivity of lunasin in quinoa has not been demonstrated. RESULTS: Lunasin was detected in quinoa using UPLC-ESI-MS. The content in fifteen quinoa samples ranged from 1.01 × 10(-3) g kg(-1) dry seed to 4.89 × 10(-3) g kg(-1) dry seed. Significant differences (p<0.05) in lunasin content among different cultivars (yy22, xsg86, xsg59, yy30 and yy19) from the same area and the same cultivar from different areas (Hainan, Hebei and Shanxi provinces) were observed...
February 20, 2017: Journal of the Science of Food and Agriculture
https://www.readbyqxmd.com/read/28178235/genomics-keen-insights-from-quinoa
#4
Andrew H Paterson, Alan L Kolata
No abstract text is available yet for this article.
February 16, 2017: Nature
https://www.readbyqxmd.com/read/28178233/the-genome-of-chenopodium-quinoa
#5
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
Chenopodium quinoa (quinoa) is a highly nutritious grain identified as an important crop to improve world food security. Unfortunately, few resources are available to facilitate its genetic improvement. Here we report the assembly of a high-quality, chromosome-scale reference genome sequence for quinoa, which was produced using single-molecule real-time sequencing in combination with optical, chromosome-contact and genetic maps. We also report the sequencing of two diploids from the ancestral gene pools of quinoa, which enables the identification of sub-genomes in quinoa, and reduced-coverage genome sequences for 22 other samples of the allotetraploid goosefoot complex...
February 16, 2017: Nature
https://www.readbyqxmd.com/read/28145738/influence-of-a-school-based-cooking-course-on-students-food-preferences-cooking-skills-and-confidence
#6
Rola Zahr, Lindiwe Sibeko
A quasi-experimental study was conducted to evaluate the influence of Project CHEF, a hands-on cooking and tasting program offered in Vancouver public schools, on students' food preferences, cooking skills, and confidence. Grade 4 and 5 students in an intervention group (n = 68) and a comparison group (n = 32) completed a survey at baseline and 2 to 3 weeks later. Students who participated in Project CHEF reported an increased familiarity and preference for the foods introduced through the program. This was statistically significant (P ≤ 0...
March 2017: Canadian Journal of Dietetic Practice and Research
https://www.readbyqxmd.com/read/28116242/molecular-characterization-of-endophytic-fungi-associated-with-the-roots-of-chenopodium-quinoa-inhabiting-the-atacama-desert-chile
#7
M González-Teuber, C Vilo, L Bascuñán-Godoy
Plant roots can be highly colonized by fungal endophytes. This seems to be of particular importance for the survival of plants inhabiting stressful habitats. This study focused on the Identification of the fungal endophytic community associated with the roots of quinoa plants (Chenopodium quinoa) growing near the salt lakes of the Atacama Desert, Chile. One hundred endophytic fungi were isolated from healthy quinoa roots, and the internal transcribed spacer (ITS) region was sequenced for phylogenetic and taxonomic analysis...
March 2017: Genomics Data
https://www.readbyqxmd.com/read/28109755/construction-of-agrobacterium-tumefaciens-mediated-tomato-black-ring-virus-infectious-cdna-clones
#8
Aleksandra Zarzyńska-Nowak, Inmaculada Ferriol, Bryce W Falk, Natasza Borodynko-Filas, Beata Hasiów-Jaroszewska
Tomato black ring virus (TBRV, genus Nepovirus) infects a wide range of economically important plants such as tomato, potato, tobacco and cucumber. Here, a successful construction of infectious full-length cDNA clones of the TBRV genomic RNAs (RNA1 and RNA2) is reported for the first time. The engineered constructs consisting of PCR-amplified DNAs were cloned into binary vector pJL89 immediately downstream of a double cauliflower mosaic virus (CaMV) 35S promoter, and upstream of the hepatitis delta virus (HDV) ribozyme and nopaline synthase terminator (NOS)...
January 18, 2017: Virus Research
https://www.readbyqxmd.com/read/28092821/efficacy-of-vacuum-steam-pasteurization-for-inactivation-of-salmonella-pt-30-escherichia-coli-o157-h7-and-enterococcus-faecium-on-low-moisture-foods
#9
Manoj K Shah, Gladys Asa, Julie Sherwood, Kari Graber, Teresa M Bergholz
Low moisture foods such as nuts, spices, and seeds have been implicated in several outbreaks due to Salmonella or E. coli O157:H7 contamination. Such foods may be consumed raw, and can be used as ingredients in other food products. While numerous thermal inactivation studies have been conducted for Salmonella on nuts, studies on other seeds and grains are minimal. Product water activity can influence the thermal resistance of pathogens, where thermal resistance increases as water activity decreases, leading to a requirement for higher temperatures and longer exposure times to achieve significant reduction of pathogen numbers...
March 6, 2017: International Journal of Food Microbiology
https://www.readbyqxmd.com/read/28054034/sensory-evaluation-of-gluten-free-quinoa-whole-grain-snacks
#10
Talwinder S Kahlon, Roberto J Avena-Bustillos, Mei-Chen M Chiu
Sensory evaluation of quinoa gluten-free whole grain low fat and salt snacks was conducted. The snacks were Quinoa, Quinoa-Cayenne Pepper, Quinoa-Ginger and Quinoa-Turmeric. Cayenne pepper, ginger and turmeric are common spices that contain health promoting nutrients. Cayenne pepper has been associated with enhancing heat production. Ginger has been reported to improve blood flow and prevent joint pains. Turmeric has been observed to have wound healing potential. All the snacks contained 6% corn oil and 2% salt...
December 2016: Heliyon
https://www.readbyqxmd.com/read/28035153/effect-of-malting-conditions-on-phenolic-content-maillard-reaction-products-formation-and-antioxidant-activity-of-quinoa-seeds
#11
Ramiro Ariel Carciochi, Krasimir Dimitrov, Leandro Galván D Alessandro
In this study, the effect of malting process on the antioxidant compounds and antioxidant capacity of quinoa seeds was studied. The optimal germination conditions were germination temperature of 23 °C, degree of steeping of 36% and germination time of 3 days. Under these conditions, green quinoa malt was obtained and subsequently roasted at different temperatures (100-190 °C). Results showed maximum increases in phenolic compounds, Maillard reaction products and antioxidant activity (DPPH radical scavenging and reducing power) in samples roasted at 145 °C for 30 min, whereas a more intensive thermal treatment (190 °C) diminished the levels of all evaluated variables...
November 2016: Journal of Food Science and Technology
https://www.readbyqxmd.com/read/28028392/effect-of-pseudocereal-based-breakfast-meals-on-the-first-and-second-meal-glucose-tolerance-in-healthy-and-diabetic-subjects
#12
Shreef G N Gabrial, Marie-Christine R Shakib, Gamal N Gabrial
BACKGROUND: Many studies have indicated that the incidence of serious diabetic complications may be reduced through strict glycemic control. A low glycemic index diet is one tool to improve insulin resistance and improve glycemic control in type 2 diabetes mellitus (T2DM). AIM: The objective was to study the effect of pseudocereals-based breakfasts (quinoa and buckwheat) on glucose variations at first meal (breakfast) and second meal (standardised lunch) in healthy and diabetic subjects...
December 15, 2016: Open Access Macedonian Journal of Medical Sciences
https://www.readbyqxmd.com/read/28024535/molecular-structure-of-quinoa-starch
#13
Guantian Li, Fan Zhu
Quinoa starch has very small granules with unique properties. However, the molecular structure of quinoa starch remains largely unknown. In this study, composition and amylopectin molecular structure of 9 quinoa starch samples were characterised by chromatographic techniques. In particular, the amylopectin internal molecular structure, represented by φ, β-limit dextrins (LDs), was explored. Great variations in the composition and molecular structures were recorded among samples. Compared with other amylopectins, quinoa amylopectin showed a high ratio of short chain to long chains (mean:14...
February 20, 2017: Carbohydrate Polymers
https://www.readbyqxmd.com/read/28024534/amylopectin-small-chain-glucans-form-structure-fingerprint-that-determines-botanical-origin-of-starch
#14
Sarita Jaiswal, Ravindra N Chibbar
Starch granule size, shape and structure of amylopectin are species specific and influence starch properties and end-use of starch. Amylopectin glucan chain structure was used to predict the starch botanical sources. Mathematical probability for accumulation of small glucan chains DP 6-10 reveal exponential fit curve with maximum R(2) in smallest granule size starches (Chlamydomonas, quinoa, buckwheat). Cereal and cassava showed R(2) of 0.81-0.96 while in pulses and tubers it was less than 0.7. The amylopectin small glucan chains form a unique 'finger print region' that identified starch botanical source...
February 20, 2017: Carbohydrate Polymers
https://www.readbyqxmd.com/read/27993525/nutritional-wheat-amylase-trypsin-inhibitors-promote-intestinal-inflammation-via-activation-of-myeloid-cells
#15
Victor F Zevallos, Verena Raker, Stefan Tenzer, Carolina Jimenez-Calvente, Muhammad Ashfaq-Khan, Nina Rüssel, Geethanjali Pickert, Hansjörg Schild, Kerstin Steinbrink, Detlef Schuppan
BACKGROUND & AIMS: Wheat amylase-trypsin inhibitors (ATIs) are nutritional activators of innate immunity, via activation of the toll like receptor 4 (TLR4) on myeloid cells. We aimed to characterize the biologic activity of ATIs in various foods and their effect on intestinal inflammation. METHODS: We selected 38 different gluten-containing and gluten-free products, either unprocessed (such as wheat, rye, barley, quinoa, amaranth, soya, lentils, and rice) or processed (such as pizza, pasta, bread, and biscuits)...
December 16, 2016: Gastroenterology
https://www.readbyqxmd.com/read/27979129/physicochemical-properties-of-quinoa-flour-as-affected-by-starch-interactions
#16
Guantian Li, Fan Zhu
There has been growing interest in whole grain quinoa flour for new product development due to the unique nutritional benefits. The quality of quinoa flour is much determined by the properties of its major component starch as well as non-starch components. In this study, composition and physicochemical properties of whole grain flour from 7 quinoa samples have been analyzed. Flour properties have been correlated to the flour composition and the properties of isolated quinoa starches through chemometrics. Great variations in chemical composition, swelling power, water soluble index, enzyme susceptibility, pasting, gel texture, and thermal properties of the flour have been observed...
April 15, 2017: Food Chemistry
https://www.readbyqxmd.com/read/27968979/death-of-embryos-from-2300-year-old-quinoa-seeds-found-in-an-archaeological-site
#17
Hernán Pablo Burrieza, Agustín Sanguinetti, Catalina Teresa Michieli, Héctor Daniel Bertero, Sara Maldonado
In the 1970s, during excavations at Los Morrillos, San Juan, Argentina, quinoa seeds were found within ancient pumpkin crocks protected from the light and high temperatures, and preserved in the very dry conditions of the region. The radiocarbon dates confirmed the age of these seeds at around 2300 years. Sectioning of some of these seeds showed reddish-brown embryos, different from the white embryos of recently harvested quinoa seeds. The ancient seeds did not germinate. The structure of the embryo cells was examined using light and transmission electron microscopy; proteins were analyzed by electrophoresis followed by Coomassie blue and periodic acid Schiff staining and fatty acids by gas chromatography...
December 2016: Plant Science: An International Journal of Experimental Plant Biology
https://www.readbyqxmd.com/read/27855910/identification-and-quantification-of-even-and-odd-chained-5-n-alkylresorcinols-branched-chain-alkylresorcinols-and-methylalkylresorcinols-in-quinoa-chenopodium-quinoa
#18
Alastair B Ross, Cecilia Svelander, Göran Karlsson, Otto I Savolainen
Quinoa is a pseudocereal grown in the Andean region of South America that is of increasing interest worldwide as an alternative staple food. We have detected a complex mixture of both odd- and even-alkyl chain alkylresorcinols (AR), branched-chain alkylresorcinols (bcAR) and methylalkylresorcinols (mAR) in ethyl acetate extracts of quinoa. We quantified the content of AR in 17 commercial samples of quinoa, and found that the mean±SD content of AR was 58±16μg/g, bcAR was 182±52μg/g, and mAR was 136±40μg/g...
April 1, 2017: Food Chemistry
https://www.readbyqxmd.com/read/27827473/chiral-nanostructure-in-polymers-under-different-deposition-conditions-observed-using-atomic-force-microscopy-of-monolayers-poly-phenylacetylene-s-as-a-case-study
#19
F Freire, E Quiñoá, R Riguera
Dynamic poly(phenylacetylene)s (PPAs) adopt helical structures with different elongation or helical senses depending on the types of pendants. Hence, a good knowledge of the parameters that define their structures becomes a key factor in the understanding of their properties and functions. Herein, the techniques used for the study of the secondary structure of PPAs using atomic-force microscopy (AFM) are presented, with special attention directed towards the methods used for the preparation of monolayers, and their consequences in the quality of the AFM images...
January 3, 2017: Chemical Communications: Chem Comm
https://www.readbyqxmd.com/read/27810447/improving-the-antioxidant-properties-of-quinoa-flour-through-fermentation-with-selected-autochthonous-lactic-acid-bacteria
#20
Carlo Giuseppe Rizzello, Anna Lorusso, Vito Russo, Daniela Pinto, Barbara Marzani, Marco Gobbetti
Lactic acid bacteria strains, previously isolated from the same matrix, were used to ferment quinoa flour aiming at exploiting the antioxidant potential. As in vitro determined on DPPH and ABTS radicals, the scavenging activity of water/salt-soluble extracts (WSE) from fermented doughs was significantly (P<0.05) higher than that of non-inoculated doughs. The highest inhibition of linoleic acid autoxidation was found for the quinoa dough fermented with Lactobacillus plantarum T0A10. The corresponding WSE was subjected to Reverse Phase Fast Protein Liquid Chromatography, and 32 fractions were collected and subjected to in vitro assays...
January 16, 2017: International Journal of Food Microbiology
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