Turnitin
降AI改写
早检测系统
早降重系统
Turnitin-UK版
万方检测-期刊版
维普编辑部版
Grammarly检测
Paperpass检测
checkpass检测
PaperYY检测
Assessment of the nutritional composition of quinoa (Chenopodium quinoa Willd.)
V Nowak, J Du, UR Charrondière - Food chemistry, 2016 - Elsevier
Abstract Quinoa (Chenopodium quinoa Willd.) is an ancient crop which can play an
important role for worldwide food security. The current review aimed at evaluating existing …
important role for worldwide food security. The current review aimed at evaluating existing …
Extrusion and extruded products: changes in quality attributes as affected by extrusion process parameters: a review
Extrusion of foods is an emerging technology for the food industries to process and market a
large number of products of varying size, shape, texture, and taste. Extrusion cooking …
large number of products of varying size, shape, texture, and taste. Extrusion cooking …
Quinoa and amaranth as functional foods: A review
The increasing demand for healthier and functional diets has rescued traditional foods, such
as quinoa and amaranth. These plants are pseudocereals that were very important for …
as quinoa and amaranth. These plants are pseudocereals that were very important for …
Quinoa (Chenopodium quinoa Willd.): composition, chemistry, nutritional, and functional properties
LEA James - Advances in food and nutrition research, 2009 - Elsevier
Abstract Quinoa (Chenopodium quinoa Willd.), which is considered a pseudocereal or
pseudograin, has been recognized as a complete food due to its protein quality. It has …
pseudograin, has been recognized as a complete food due to its protein quality. It has …
Quinoa (Chenopodium quinoa, Willd.) as a source of dietary fiber and other functional components
Four varieties of an Andean indigenous crop, quinoa (Chenopodium quinoa Willd.), were
evaluated as a source of dietary fiber, phenolic compounds and antioxidant activity. The …
evaluated as a source of dietary fiber, phenolic compounds and antioxidant activity. The …
Extrusion processing of raw food materials and by-products: A review
Extrusion technology has rapidly transformed the food industry with its numerous
advantages over other processing methods. It offers a platform for processing different …
advantages over other processing methods. It offers a platform for processing different …
Evaluation of snack foods from barley–tomato pomace blends by extrusion processing
Blends of barley flour and tomato pomace were processed in a co-rotating twin-screw
extruder. Experimental design with die temperature (140–160° C), screw speed (150 …
extruder. Experimental design with die temperature (140–160° C), screw speed (150 …
Effects of extrusion conditions on system parameters and physical properties of a chickpea flour-based snack
Response surface methodology (RSM) was used to study the effects of feed moisture
content (16–18%), screw speed (250–320rpm), and barrel temperature (150–170° C) on …
content (16–18%), screw speed (250–320rpm), and barrel temperature (150–170° C) on …
[HTML][HTML] Evaluation of functional properties of extruded snacks developed from brown rice grits by using response surface methodology
Extrusion behavior of brown rice grits was investigated using twin screw extruder. Feed
moisture of the grits was adjusted between 14% and 18%, and extrusion cooking was done …
moisture of the grits was adjusted between 14% and 18%, and extrusion cooking was done …
[PDF][PDF] The functional ingredients of quinoa (Chenopodium quinoa) and physiological effects of consuming quinoa: A review
The seed of quinoa (Chenopodium quinoa) is a pseudocereal well known for its high
nutritive value. The purpose of this review is to evaluate the potential for it to be used as a …
nutritive value. The purpose of this review is to evaluate the potential for it to be used as a …