The effect of cooking methods on the mineral content of quinoa (Chenopodium quinoa), amaranth (Amaranthus sp.) and buckwheat (Fagopyrum esculentum)-Reference-Cited by-同舟云学术

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The effect of cooking methods on the mineral content of quinoa (Chenopodium quinoa), amaranth (Amaranthus sp.) and buckwheat (Fagopyrum esculentum)

Published:2016-06 Issue: Volume:49 Page:57-64
ISSN:0889-1575
Container-title:Journal of Food Composition and Analysis
language:en
Short-container-title:Journal of Food Composition and Analysis

Author:

Mota Carla,Nascimento Ana Cláudia,Santos Mariana,Delgado Inês,Coelho Inês,Rego Andreia,Matos Ana Sofia,Torres Duarte,Castanheira Isabel

Funder

Portuguese Fundação para a Ciência e a Tecnologia

SUDOE Interreg IV B Programme through the ORQUE SUDOE project

Publisher

Elsevier BV

Subject

Food Science

Reference40 articles.

1. Nutritive value and chemical composition of pseudocereals as gluten-free ingredients;Alvarez-Jubete;Int. J. Food Sci. Nutr.,2009

2. Nutritive value of pseudocereals and their increasing use as functional gluten-free ingredients;Alvarez-Jubete;Trends Food Sci. Technol.,2010

3. Gluten-Free Cereal Products and Beverages;Arendt,2008

4. Effects of soaking, cooking and fermentation on composition, in-vitro starch digestibility and nutritive value of common beans;Barampama;Plant Foods Hum. Nutr.,1995

5. Pseudocereals and Less Common Cereals: Grains Properties and Utilisation Potential;Belton,2002

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1. Elucidating the physical, chemical, functional and antioxidant properties of protein-rich quinoa (Chenopodium quinoa) crisp;Food and Humanity;2024-05

2. Nutritional Composition, Functionality, and Processing Technologies for Amaranth;Journal of Food Processing and Preservation;2023-06-27

3. Advancement in Nutritional Value, Processing Methods, and Potential Applications of Pseudocereals in Dietary Food: A Review;Food and Bioprocess Technology;2023-06-06

4. Developing an NIRS Prediction Model for Oil, Protein, Amino Acids and Fatty Acids in Amaranth and Buckwheat;Agriculture;2023-02-16

5. Evaluation of nutritional value, bioactivity and mineral content of quinoa bran in China and its potential use in the food industry;Current Research in Food Science;2023

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