Quinoa as a biologically active additive in food: chemical composition, properties and prospects of use DOI Open Access

N. P. Derkacheva,

Л. А. Новикова,

S. V. Nedomolkina

и другие.

Proceedings of the Voronezh State University of Engineering Technologies, Год журнала: 2024, Номер 86(3), С. 152 - 157

Опубликована: Окт. 7, 2024

Quinoa (Chenopodium album) is an annual plant of the Amaranth family, rich in nutrients, used as a biologically active additive food products. This unpretentious contains vitamins A, C, group B, minerals (calcium, iron, magnesium) and antioxidants (flavonoids phenolic compounds) that support immune system, improve digestion have anti-inflammatory properties. seeds contain more protein complex carbohydrates than leaves, which makes them excellent source nutrition for maintaining muscle mass normalizing digestive tract. Sprouted quinoa increase bioavailability nutrients enzymes, helps antioxidant protection. has found use cooking — fresh leaves are added to salads soups, ground into flour baking. However, it worth considering high content oxalates nitrates plant, requires moderation thermal treatment.

Язык: Английский

Quinoa: Nutritional and phytochemical value, beneficial effects, and future applications DOI Creative Commons

Ziyuan Guo,

Xiaoqing Deng,

Chunyuan Ping

и другие.

Applied Food Research, Год журнала: 2025, Номер unknown, С. 100766 - 100766

Опубликована: Фев. 1, 2025

Язык: Английский

Процитировано

0
“Enhancing Quinoa ( Willd) Protein Extraction: Alkaline Solubilization Coupled to Isoelectric Precipitation Effects on Structure, Digestibility and Antinutrients” DOI Creative Commons
María Lilibeth Manzanilla‐Valdez,

Christine Boesch,

Cristina Martínez‐Villaluenga

и другие.

Food Hydrocolloids for Health, Год журнала: 2024, Номер unknown, С. 100191 - 100191

Опубликована: Ноя. 1, 2024

Язык: Английский

Процитировано

0
Quinoa as a biologically active additive in food: chemical composition, properties and prospects of use DOI Open Access

N. P. Derkacheva,

Л. А. Новикова,

S. V. Nedomolkina

и другие.

Proceedings of the Voronezh State University of Engineering Technologies, Год журнала: 2024, Номер 86(3), С. 152 - 157

Опубликована: Окт. 7, 2024

Quinoa (Chenopodium album) is an annual plant of the Amaranth family, rich in nutrients, used as a biologically active additive food products. This unpretentious contains vitamins A, C, group B, minerals (calcium, iron, magnesium) and antioxidants (flavonoids phenolic compounds) that support immune system, improve digestion have anti-inflammatory properties. seeds contain more protein complex carbohydrates than leaves, which makes them excellent source nutrition for maintaining muscle mass normalizing digestive tract. Sprouted quinoa increase bioavailability nutrients enzymes, helps antioxidant protection. has found use cooking — fresh leaves are added to salads soups, ground into flour baking. However, it worth considering high content oxalates nitrates plant, requires moderation thermal treatment.

Язык: Английский

Процитировано

0