Development of Powdered Beverage with Cushuro (Nostoc commune) Concentrated Protein and Quinoa (Chenopodium quinoa)
Author:
Affiliation:
1. Ingeniería Industrial, Grupo de Investigación en Alimentos Funcionales, Instituto de Investigación Científica, Universidad de Lima, Av. Javier Prado Este, 4600, Fundo Monterrico Chico, Surco, Lima 15023, Peru
Publisher
MDPI
Link
https://www.mdpi.com/2673-9976/25/1/2/pdf
Reference8 articles.
1. Méndez, A.S., Victoriano, P., Soto, G.H., Zambrano, C.W., Marín, M.O., Zapata, R.J., Maquera, M.M., Fernandez, H.R., González, A.J., and Zuffo, A. (2023). Physicochemical Evaluation of Cushuro (Nostoc sphaericum Vaucher ex Bornet & Flahault) in the Region of Moquegua for Food Purposes. Foods, 12.
2. The functional ingredients of quinoa (Chenopodium quinoa) and Physiological effects of consuming quinoa: A review;Ng;Food Front.,2021
3. Recent patent applications in beverages enriched with plant proteins;Arbach;Sci. Food,2021
4. Chasquibol, N., Alarcón, R., Gonzales, B.F., Sotelo, A., Landoni, L., Gallardo, G., García, B., and Pérez-Camino, M.C. (2022). Design of Functional Powdered Beverages Containing Co-Microcapsules of Sacha Inchi P. huayllabambana Oil and Antioxidant Extracts of Camu Camu and Mango Skins. Antioxidants, 11.
5. Chasquibol, N., Gonzales, B.F., Alarcón, R., Sotelo, A., Márquez-López, J.C., Rodríguez-Martin, N.M., del Carmen Millán-Linares, M., Millán, F., and Pedroche, J. (2023). Optimisation and Characterisation of the Protein Hydrolysate of Scallops (Argopecten purpuratus) Visceral By-Products. Foods, 12.
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