Ionic and osmotic relations in quinoa (Chenopodium quinoa Willd.) were studied by exposing plants to six salinity levels (0-500 mM NaCl range) for 70 d. Salt stress was administered either by pre-mixing of the calculated amount of NaCl with the…
2011
-
-
Four varieties of an Andean indigenous crop, quinoa (Chenopodium quinoa Willd.), were evaluated as a source of dietary fiber, phenolic compounds and antioxidant activity. The crops were processed by extrusion-cooking and the final products were… -
Quinoa protein/chitosan films were obtained by solution casting of blends of quinoa protein extract (PE) and chitosan (CH). Films from a PE/CH blend were characterized by FTIR, X-ray diffraction, thermal analysis, and SEM. The tensile mechanical,…
-
An extract from seeds of Chenopodium quinoa Willd. (quinoa), termed hydrolyzed quinoa (HQ), was obtained by enzymatic hydrolysis from seeds of the quinoa variety BRS-Piabiru. Analysis of the physical and chemical properties of quinoa and HQ showed…
-
Quinoa has gained an increasing interest in recent years due to its nutritional value as well as its antioxidant capacity and phytochemical content. The objective of this work was to determine the physico-chemical properties, vitamins (B1, B2, B3…
-
Drought and salinity are the two major factors limiting crop growth and production in arid and semi-arid regions. The separate and combined effects of salinity and progressive drought in quinoa (Chenopodium quinoa Willd.) were studied in a…
-
The application of pyrogenic carbon, biochar, to agricultural soils is currently discussed as a win-win strategy to sequester carbon in soil, thus improving soil fertility and mitigate global warming. Our aim was to investigate if biochar may…
-
The aim of this paper is to generate information to assist in the archaeobotanical recognition of post-harvest processing activities related with different enhancement and consumption patterns of quinoa in the Central Andes. Enhancement of the…
-
In Bolivia, one of the world's most important centres of plant domestication, there is growing awareness of the value of native Andean crops, both for domestic consumption and for market sale - notably the virtually boom-like consumer demand for…
-
Both quinoa and amaranth are quite adaptable, disease-free and drought-tolerant plants. They thrive in rich soil—as long as it is well drained—but both will, once established, produce abundant harvests under dry conditions.
-
A new liquid chromatography methodology coupled to a diode array detector and a time-of-flight mass spectrometer has been developed for the simultaneous determination of phenolic compounds and saponins in quinoa (Chenopodium quinoa Willd). This…
-
Chenopodium quinoa (Willd.) is an Andean plant showing a remarkable tolerance to abiotic stresses. In Chile, quinoa populations display a high degree of genetic distancing, and variable tolerance to salinity. To investigate which tolerance…
-
Quinoa (Chenopodium quinoa Willd.) is a crop with high tolerance to salinity and drought and its response to varying soil moisture and salinity levels was studied in a field lysimeter experiment. Quinoa (cv. Titicaca) was irrigated with different…
-
Chenopodium quinoa Willd. (=quinoa) is a crop cultivated since ancient times by the Incas, which has a high nutritional value. Quinoa belongs to Chenopodiaceae, a family containing many ecdysteroid-containing species, including spinach.Quinoa seeds…
-
La quinua (Chenopodium quinoa Willd) es uno de los alimentos más completos del mundo, rico en carbohidratos, minerales, ácidos grasos y aminoácidos esenciales. Una técnica de separación de sus componentes (germen, proteína, almidón y fibra) es la…
-
Physiological responses to salt stress were measured in Chenopodium quinoa, a regionally important halophytic staple crop of Andean South America. In a greenhouse experiment, salt (NaCl) was applied to quinoa varieties, Chipaya and KU-2, and to the…
-
Chenopodium quinoa Willd (quinoa) has been a source of food for millennia by the Andes region native population. Because of its bitter taste, quinoa seeds are commercialized without their coat for human consumption. Quinoa coats are surfactant…
-
The importance of breakfast cereal flakes (BCF) in Western diets deserves an understanding of changes in their mechanical properties and microstructure that occur during soaking in a liquid (that is, milk or water) prior to consumption. The maximum…
-
Drying kinetics of quinoa-supplemented feed for laboratory rats during processing at 50, 60, 70, 80 and 90 degrees C was studied and modeled in this work. Desorption isotherm was obtained at 60 degrees C giving a monolayer moisture content of 0.04 g…
-
Page 1. Beyond the ionic and osmotic response to salinity in Chenopodium quinoa: functional elements of successful halophytism Francesco OrsiniA, Mattia AccorsiA, Giorgio GianquintoA, Giovanni DinelliA, Fabiana AntognoniB ...
-
Farmers and activists in the Los Lipez region of Bolivia have created a symbolic commons that links their identity, quinoa crop, and work. Since 2005, farmers have worked with regional activists and mar- keters to create a denomination of origin in…
-
In this work, the formulation of non-conventional gluten-free fresh and dry pasta based on quinoa, maize and defatted soy was optimised. Results showed that the dough samples with high content of maize had the higher value of elongation and shear…
-
The chromosomal organization of two novel repetitive DNA sequences isolated from the Chenopodium quinoa Willd. genome was analyzed across the genomes of selected Chenopodium species. Fluorescence in situ hybridization (FISH) analysis with the…
-
Genotypic variations in leaf gas exchange and grain yield were analysed in 10 highland-adapted quinoa cultivars grown in the field under drought conditions. Trials took place in an arid mountain region of the Northwest of Argentina (Encalilla,…
-
Making composite flours with nonwheat cereals or supplementing its flour with protein-rich sources, such as legume flours, especially in countries in which the production of wheat is insufficient, can improve the nutritional value of bread. This…