An overview of the nutritional profile, processing technologies, and health benefits of quinoa with an emphasis on impacts of processing
Author:
Affiliation:
1. State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi, China
2. School of Food Science and Technology, Jiangnan University, Wuxi, China
Funder
National Natural Science Foundation of China
Publisher
Informa UK Limited
Subject
Industrial and Manufacturing Engineering,General Medicine,Food Science
Link
https://www.tandfonline.com/doi/pdf/10.1080/10408398.2022.2155796
Reference107 articles.
1. Antioxidant and alpha-glucosidase enzyme inhibitory properties of hydrolyzed protein and bioactive peptides of quinoa
2. Influence of pseudocereals on gluten-free bread quality: A study integrating dough rheology, bread physical properties and acceptability
3. Malting process as an alternative to obtain high nutritional quality quinoa flour
4. Functional, rheological, microstructural and antioxidant properties of quinoa flour in dispersions as influenced by particle size
5. Food Components in Fractions of Quinoa Seed.
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