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Monserrat Escamilla-García, Luis Felipe Delgado-Sánchez, Raquel Adriana Ríos-Romo, Blanca E. García-Almendárez, Georgina Calderón-Domínguez, Juan Vicente Méndez-Méndez, Aldo Amaro-Reyes, Prospero Di Pierro and Carlos Regalado-González
The growing demand for minimally processed foods with a long shelf life and environmentally friendly materials has forced industry to develop new technologies for food preservation and handling. The use of edible films has emerged as an alternative solut...
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Ana Carolina Braga, Pedro Paulo Andrade Júnior
Pág. 345 - 351
A diet rich in food derived from vegetables reduces the risk of developing chronic and degenerative diseases and provides the essential nutrients for human consumption. Besides soybean, other foods of vegetal origin have been studied and incorporated in ...
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Aloisio Henrique Pereira Souza, Aline Kirie Gohara, Lilian Maria Pagamunici, Jesui Vergílio Visentainer, Nilson Evelázio Souza, Makoto Matsushita
Pág. 157 - 163
The goal of this study was the development, quimiometric analysis, physical-chemical, microbiological, nutritional, and sensory evaluation of gluten-free granolas containing quinoa, amaranth and linseed. Gluten fractions were not detected in the granola ...
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Aviv Asher, Reut Dagan, Shmuel Galili and Lior Rubinovich
Quinoa (Chenopodium quinoa Willd., Amaranthaceae) is an environmental stress-resilient crop of increasing global importance. Sowing density is a critical factor in the quinoa cultivation protocol. We evaluated the row-spacing effect on quinoa growth, yie...
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Dimitrios Bilalis,Ioannis Roussis,Ioanna Kakabouki,Antigolena Folina
Pág. 51 - 68
Quinoa is a pseudocereal crop that is well adapted to a wide range of climatic conditions and has significant potential for increased production as a new crop in the Mediterranean region and in other parts of the world, including northern Europe, North A...
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