Low glycemic index and increased protein content in a novel quinoa milk-Reference-Cited by-同舟云学术

Low glycemic index and increased protein content in a novel quinoa milk

Published:2015-10 Issue:2 Volume:63 Page:1261-1267
ISSN:0023-6438
Container-title:LWT - Food Science and Technology
language:en
Short-container-title:LWT - Food Science and Technology

Author:

Pineli Lívia de L. de O.,Botelho Raquel B.A.,Zandonadi Renata P.,Solorzano Juliana L.,de Oliveira Guilherme T.,Reis Caio Eduardo G.,Teixeira Danielle da S.

Publisher

Elsevier BV

Subject

Food Science

Reference41 articles.

1. Study of some physicochemical and functional properties of quinoa (Chenopodium Quinoa Willd.) protein isolates;Abugoch;Journal of Agricultural and Food Chemistry,2008

2. Sensory characteristics of commercial lactose-free milks manufactured in United States;Adhikari;LWT – Food Science and Technology,2010

3. A new rapid and sensitive enzymatic method for extraction and quantification of starch in plant material;Amaral;Hoehnea,2007

4. Official methods of analysis of AOAC international;AOAC – Association of Official Analytical Chemists,1990

5. Official methods of analysis of AOAC international;AOAC – Association of Official Analytical Chemists,2005

Cited by 76 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Nutritional, anti-nutrient, stability and organoleptic characterisation of plant-based milk alternatives derived from adzuki bean (Vigna angularis) and mung bean (Vigna radiata);Future Foods;2024-12

2. Second-generation snacks prepared from quinoa with probiotic. Physicochemical properties, in vitro digestibility, antioxidant activity and consumer acceptability;Heliyon;2024-08

3. Quinoa and its Co-Products as Ingredients for the Development of Dairy Analogs and Hybrid Dairy Products;Current Food Science and Technology Reports;2024-07-09

4. The current advances, challenges, and future trends of plant-based yogurt;Trends in Food Science & Technology;2024-07

5. Exploring sustainable novel millet protein: A look at the future foods through innovative processing;Future Foods;2024-06