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Quinoa functional properties

Quinoa (Chenopodium quinoa Willd.) Composition, Chemistry, Nutritional, and Functional Properties... [Pg.1]

This review presents a summary of the available literature on the composition, chemistry, functional, and nutritional properties of quinoa seed. The focus is on macrocomponents, which are mainly responsible for the functional properties. [Pg.4]

Some functional properties of quinoa flour and of each component of QS are described below and are shown synoptically in Table 1.10. [Pg.21]

Some functional properties of quinoa flour have been described, mainly solubility, WHC, gelation, and foaming and emulsifying capacity. [Pg.21]

Abugoch, L., Romero, N., Tapia, C., Silva, J., and Rivera, M. (2008). Study of some physicochemical and functional properties of quinoa (Chenopodium quinoa Willd.) protein isolates. ]. Agric. Food Chem. 56,4745 750. [Pg.25]

Ahamed, T., Singhal, R., Kulkami, P., and Pal, M. (1996). Physicochemical and functional properties of Chenopodium quinoa starch. Carbohydr. Polym. 31(1-2), 99-103. [Pg.25]

Ogungbenle, H. (2003). Nutritional evaluation and functional properties of quinoa (Chenopodium quinoa) flour. Int. ]. Food Sci. Nutr. 54,153-158. [Pg.29]

Aluko, R. and Monu, L. (2003). Functional and Bioactive Properties of Quinoa Seed Protein Hydrolysates.. Food Sci. 68(4), 1254—1258. [Pg.25]

Lorenz, K. (2006). Quinoa (Chenopodium quinoa) starch - physico-chemical properties and functional characteristics. Starch - Starke 42(3), 81-86. [Pg.28]

See other pages where Quinoa functional properties is mentioned: [Pg.1]    [Pg.1]    [Pg.1]    [Pg.2]    [Pg.3]    [Pg.5]    [Pg.7]    [Pg.9]    [Pg.11]    [Pg.13]    [Pg.15]    [Pg.17]    [Pg.19]    [Pg.21]    [Pg.21]    [Pg.21]    [Pg.22]    [Pg.22]    [Pg.23]    [Pg.23]    [Pg.24]    [Pg.25]    [Pg.27]    [Pg.29]    [Pg.32]    [Pg.316]    [Pg.897]    [Pg.25]   


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Functional properties

Quinoa

Quinoa flour functional properties

Quinoa properties

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