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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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