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 …

Lactic acid fermentation of pseudocereals represents a useful tool for the preparation of
value-added beverages with beneficial properties to consumers. The aim of this work was …

The present work aimed to study which nutritional advantages can be obtained by malting
quinoa grains. For that, three varieties of quinoa:“Negra Collana”,“Passankalla Roja” and …

Background Fermented cereal or pseudocereal foods may be produced as a good
alternative to avoid the drawbacks of dairy products. Quinoa (Chenopodium quinoa) seeds …

Background The quinoa herb belongs to the family of Chenopodiaceae where spinach and
beet are also found. It is a kind of herb that is native to South America and there are about …

The aim of this study was to develop a potentially synbiotic beverage fermented with
Lactobacillus casei LC-1 based on aqueous extracts of soy and quinoa with added …

The aim of this work was to study the potential of two quinoa varieties, Pasankalla (PK), and
Rosada de Huancayo (RH), in developing fermented spoonable vegan products. The …

Abstract Quinoa (Chenopodium Quinoa Willd.), a South American grain, has great potential
for innovation and development of improved food products because of its protein content …

Abstract Quinoa (Chenopodium quinoa Willd.), which is considered a pseudocereal or
pseudograin, has been recognized as a complete food due to its protein quality. It has …

Quinoa is a food grain crop that has gained popularity in recent years due to its high nutrient
content, phytochemical qualities, and health advantages. Quinoa grain has a high …