Unlocking the potential of low FODMAPs sourdough technology for management of irritable bowel syndrome
R Arora, AK Chandel - Food Research International, 2023 - Elsevier
Consumption of high FODMAP (Fermentable Oligo-, Di-, and Monosaccharides and Polyols)
diet is the leading cause of alteration in the human gut microbiome, thereby, causing irritable …
diet is the leading cause of alteration in the human gut microbiome, thereby, causing irritable …
[HTML][HTML] Physicochemical characterization and antioxidant capacity of quinoa progenies from Colombia, Brazil and Ecuador produced in the Brazilian Savanna
W Anchico-Jojoa, JR Peixoto… - Revista Colombiana de …, 2023 - scielo.org.co
In agroindustry, quinoa is considered a functional food due to its health benefits. However, it
is necessary to identify genotypes that have better physicochemical characteristics and high …
is necessary to identify genotypes that have better physicochemical characteristics and high …
[HTML][HTML] Aplicación alimentaria de la quinua germinada y valorización de sus propiedades nutricionales, biológicas y funcionales: Una revisión sistemática
J Paucarchuco Soto - Revista de Investigaciones Altoandinas, 2024 - scielo.org.pe
La germinación de la quinua mejora el contenido de polifenoles, flavonoides, aminoácidos,
fibra dietética, vitamina E, antioxidantes y otros compuestos bioactivos, convirtiendo a este …
fibra dietética, vitamina E, antioxidantes y otros compuestos bioactivos, convirtiendo a este …
[HTML][HTML] Microwave treatment enhances the physical and sensory quality of quinoa-enriched gluten-free bread
The suitability of microwave-assisted hydrothermally treated (MWT) quinoa flour was
investigated as an ingredient for enhancing the quality of gluten-free (GF) bread fortified with …
investigated as an ingredient for enhancing the quality of gluten-free (GF) bread fortified with …
Evaluation of antinutrients, nutritional, and functional properties in Sacha inchi (Plukenetia volubilis L) cake treated with hydrothermal processes.
EL Vera, E Villacrés, KC Ojeda, VG Moyano, MQ Tobar… - Heliyon, 2024 - cell.com
Applying heat treatments using an autoclave and hot air sterilization can alter the proximal
composition, technofunctional properties, and antinutrient content of Sacha inchi (P …
composition, technofunctional properties, and antinutrient content of Sacha inchi (P …
Caracterización físico-química y capacidad antioxidante de progenies de quinua originarias de Colombia, Brasil y Ecuador producidas en la Sabana Brasileña
W Anchico-Jojoa, JR Peixoto… - Revista Colombiana de …, 2023 - revistas.uptc.edu.co
In agroindustry, quinoa is considered a functional food due to its health benefits. However, it
is necessary to identify genotypes that have better physicochemical characteristics and high …
is necessary to identify genotypes that have better physicochemical characteristics and high …
Optimization of the Process Design for Germinated Quinoa Milk Drink by Fuzzy Mathematical Model Combined with Response Surface Methodology.
Z Yiming, LU Haoyu, C Jiesheng… - Modern Food Science …, 2023 - search.ebscohost.com
The Fuzzy mathematics comprehensive evaluation method is an ideal evaluation model
based on fuzzy mathematics. In this study, the black quinoa from the Jingle town, Shanxi …
based on fuzzy mathematics. In this study, the black quinoa from the Jingle town, Shanxi …
Chenopodium quinoa Willd: Un cultivo resiliente al cambio climático en regiones altoandinas del Perú
A Lozano, BLP Condori, AZ Povis… - South …, 2023 - revistas.cientifica.edu.pe
El cambio climático favorece al incremento de factores de estrés ambiental, como la mayor
salinidad y el aumento de la sequía. Este escenario debilita la resiliencia de las plantas, ya …
salinidad y el aumento de la sequía. Este escenario debilita la resiliencia de las plantas, ya …