Quinoa (Chenopodium quinoa Willd.) originated in the Andean region of South America; this species is associated with exceptional grain nutritional quality and is highly valued for its ability to tolerate abiotic stresses. However, its introduction…
2014
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The high content of amino acids of the quinoa, especially essential amino acids (higher than other cereals) makes a food increasingly demanded by consumers. A total of twelve amino acids (arginine, cystine, isoleucine, leucine, lysine,…
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OBJECTIVES:Celiac disease is an enteropathy triggered by dietary gluten found in wheat, rye, and barley. Treatment involves a strict gluten-free diet (GFD). Quinoa is a highly nutritive plant from the Andes that has been recommended as part of a…
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The aim of this work was to obtain sweet quinoa seeds by a pearling process. Thus, two different pearling degrees (20% and 30%) were tested. Moreover, the effect of pearling process on saponins and phenolic content in quinoa were evaluated. To this…
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Quinoa, amaranth and purple corn are Andean cereals largely consumed in North of Argentina. Nutrient analysis with the purpose of inclusion in the Argentinean FCDB and e-search EuroFIR has become urgent matter. In this work proximate and mineral…
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Quinoa (ChenopodiumquinoaWilld.) is a highly nutritious Andean seed crop which shows great potential to grow under a range of hostile environments. The objective of this study was to investigate the differences of drought tolerance of a Bolivian…
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Patients suffering from coeliac disease have to avoid traditional cereals-based products and depend on the availability of gluten-free alternatives. The gluten-free bread matrix and its foam stability are strongly affected by the choice of…
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BACKGROUND: Quinoa (Chenopodium quinoa Willd.) has been traditionally used as a foodstuff in the Andes and it has gained increasing interest in recent years owing to its high nutritional value. The potential of near-infrared spectroscopy (NIRS) for…
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Quinoa (Chenopodium quinoa Willd.) is a halophytic, allotetraploid grain crop of the Amaranthaceae family\r\nwith impressive drought tolerance, nutritional content and an increasing\r\nworldwide market. Here we report the results of an\r\nRNA-seq… -
This paper investigates the functional and potential biological properties of bread fortified with quinoa leaves (QL) in the light of protein–phenolic interactions. The addition of QL changed the textural properties of bread crumb. With the…
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Leaf chlorophyll content provides valuable information about physiological status of plants; it is directly linked to photosynthetic potential and primary production. In vitro assessment by wet chemical extraction is the standard method for leaf…
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In a previous study, we have demonstrated that a supplementation of a high-fat diet with a quinoa extract enriched in 20-hydroxyecdysone (QE) or pure 20-hydroxyecdysone (20E) could prevent the development of obesity. In line with the anti-obesity…
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Further understanding of the range of environmental influence on source-sink relationships in quinoa is important to streamlining future crop improvement and efforts concerning geographic expansion of cultivation areas. In the present study a…