Papers mentioning amaranth or its compounds, drawn from PubMed and peer-reviewed food science journals. Click any title to read the full abstract on the original source.
Kydia calycina Roxb. has therapeutic properties, and it cures boils, skin infections, arthritis, ulcers, jaundice and lumbago. The leaf sample was extracted using methanol, ethanol... Read full abstract on PubMed →
Sorghum grain (<i>Sorghum bicolor</i> (L.) Moench) grown in a temperate climate was used as a feedstock for bioethanol production. Mixed cultures of <i>Zymomonas mobilis</i> and <i... Read full abstract on PubMed →
An increase in the consumer demand and the availability of gluten-free products has led to several brewers investigating brewing with grains other than barley. The primary grain of... Read full abstract on PubMed →
The variations in flavor substances across different varieties of steamed potatoes were determined by headspace-gas chromatography ion mobility spectrometry (HS-GC-IMS) combined wi... Read full abstract on PubMed →
Ultrasound technique is one of the green technologies that is being utilized widely for varying food processes. Our aim in this study was to carry out ultrasonication, pasteurizati... Read full abstract on PubMed →
Despite the many advantages of pulses, they are characterised by off-flavours that limit their consumption. Off-notes, bitterness and astringency contribute to negative perceptions... Read full abstract on PubMed →
In the recent years, beer brewers are experimenting with using various substrates, other than traditional barley malt, water, hops, and yeast for beer production, because new adjun... Read full abstract on PubMed →
Green plum is popular due to its tasty flavor and nutritional benefits. This study investigated the volatiles of oils extracted from the green plum seed using the headspace-gas chr... Read full abstract on PubMed →
Xinyang Maojian (XYMJ) is one of the premium green teas and originates from Xinyang, which is the northernmost green tea production area in China. The special geographic location,... Read full abstract on PubMed →
Cacao demand is continuously increasing, and variations in cacao prices have been associated with the aroma of fermented cacao beans. However, the role of microorganisms in the for... Read full abstract on PubMed →
The study aimed at assessing effects of freeze-dried Japanese quince fruit (FJQF; 0–9%) added to cookies to improve their antioxidant attributes during storage, sensory and volatil... Read full abstract on PubMed →
Seed oils from oleaginous plants are rich in fatty acids (FAs) that play important roles in the health of the consumers. Recent studies indicate that FA also can play an important... Read full abstract on PubMed →
Inicialmente se desarrolló una metodología de extracción con disolvente y se comparó con la metodología SAFE. Posteriormente se hicieron estudios del tiempo máximo de congelación d... Read full abstract on PubMed →
Differently to amino acid degradations produced by carbohydrate-derived reactive carbonyls, amino acid degradations produced by lipid oxidation products are lesser known in spite o... Read full abstract on PubMed →
Interactions of food proteins and lipids under oxidative conditions may lead to alterations in food texture as well as loss of nutritional and sensory quality. Oxidative and physic... Read full abstract on PubMed →
The aim of this work was to evaluate the effects of microbial transglutaminase (mTG) and sourdough on gluten-free (GF) flours. Besides deamidation and incorporation of amines, mTG... Read full abstract on PubMed →
In this study, we present the difference in sterol composition of extracted steryl glycosides (SG) hydrolyzed by either enzymatic or acid hydrolysis. SG were analyzed from foods be... Read full abstract on PubMed →
Gas chromatography with mass spectrometry was used to perform a qualitative analysis of the liposoluble flour extract of different types of cereals (bread wheat and spelt) and pseu... Read full abstract on PubMed →
The aims of this study were to develop new snack foods prepared from deep frying whole chickpeas and evaluating the properties and storage stability of the new products. The most r... Read full abstract on PubMed →
The antioxidant capacity (CA) of byproducts from amaranth (Amaranthus hypochondriacus) seeds from two harvest parcels as a function of three extraction methods and two solvents was... Read full abstract on PubMed →
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Sources: PubMed (US National Library of Medicine), Semantic Scholar, Europe PMC, CORE. Papers are selected by targeted search queries for each ingredient and compound in our database.