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Seedlings damping-off of Chenopodium quinoa Willd
seedlings damping-off Chenopodium quinoa germination emergence Pythium spp. Fusarium spp
2015/1/30
The causal agents of damping-off of quinoa seedlings were determined in greenhouse experiments. Ascochyta caulina, Fusarium avenaceum, Fusarium spp., Alternaria spp. and Pythium spp. were isolated fro...
Cultivar influence on total polyphenol and rutin contents and total antioxidant capacity in buckwheat, amaranth, and quinoa seeds
pseudocereals phenolics rutin
2014/2/24
Five cultivars from each of the three types of pseudocereals, i.e. buckwheat, amaranth, and quinoa, were studied for total polyphenol and rutin contents as well as total antioxidant capacity of seeds....
The effects of flour and protein preparations from amaranth and quinoa seeds on the rheological properties of wheat-flour dough and bread crumb
pseudocereals baked goods microvalorigraph quality
2014/2/25
The effects of amaranth and quinoa flours and protein isolates prepared from amaranth and quinoa seeds on the rheological properties of wheat flour dough and bread were studied using new recording ins...
Utilization of Cooked and Pasted Quinoa-Tempeh as an Ingredient of Bread
quinoa quinoa-tempeh bread dietary fiber
2009/8/18
Quinoa-tempeh (the quinoa fermented with Rhizopus oligosporus, Q-tempeh) is a typical functional food, but its use has been limited for its strong enzyme activities. To expand the use of quinoa-tempeh...
Effects of High Ground-Water Level on the Growth of Amaranth and Quinoa
Amaranth (Amaranthus spp) Ground-water level Growth Quinoa (Chenopodium quinoa WILLD)
2009/7/8
The effect of ground-water level on the growth and yield of amaranth and quinoa was examined. Three species of amaranth (Amaranthus caudatus L., A. cruentus L. and A. hypochondriacus L.) and two vari...
Agronomic Studies on Quinoa (Chenopodium quinoa WILLD.) Cultivation in Japan. I. Determination of the Proper Seeding Time in the Southern Kanto District for Good Performance of the Grain Yield
Chenopodium quinoa (WILLD.) Day length Grain growth
2009/7/7
The objective of the present study was to determine the proper seeding time of different types of quinoa varieties for a high grain yield in the climatic conditions of Southern Kanto District of Japa...
Changes of Bound Lipids and Composition of Fatty Acids in Germination of Quinoa Seeds
germination of quinoa free lipids bound lipids
2009/6/18
Free (FL) and bound lipids (BL) of germinated quinoa seeds were extracted sequentially with n-hexane and hot water-saturated butanol (WSB), respectively. The total lipid contents containing these free...
Whole quinoa grain was separated into bran and milled grain, and the milled grain into perisperm and embryo. The proximate composition of the milled grain was similar to that of whole grain. The prote...
Hypocholesterolemic Effect of Protein Isolated from Quinoa（Chenopodium quinoa Willd.）Seeds
quinoa protein cholesterol
2009/6/10
We extracted the protein fraction (QP) from quinoa seeds. Mice were fed on 0.5% cholesterol diet, containing 0%, 2.5% and 5.0% of QP (control, QP 2.5% and QP 5.0%, respectively) for 4 weeks. Neither s...
The structural properties of starches isolated from five quinoa lines were characterized. All quinoa starches used in the study exhibited the A-type of diffraction pattern. The starches were waxy, wit...
The healthy lifestyle and appropriate nutrition are stressed nowadays. New foodstuffs are still investigated with the aim to improve the diet and conduce to a better health state of the population. Ps...
Effect of Whole Quinoa Flours and Lipase on the Chemical, Rheological and Breadmaking Characteristics of Wheat Flour
stone-mortar milled quinoa flour roller milled and roasted-quinoa flour lipase breadmaking dough properties
2008/4/20
Two kinds of whole quinoa seeds, the stone-mortar milled quinoa flour (SMQ) and the roller milled and roasted-quinoa flour (RMRQ), were tested for their chemical, rheological and breadmaking character...
