III Conference la ValSe-Food and VI Symposium Chia-Link Network
The seeds and fruits (or their parts) of IberoAmerican crops have high nutritional and functional properties that could be utilized in a wide range of foods. The crops included in this book are amaranth (Amaranthus spp.), quinoa (Chenopodium quinoa), kañiwa (Chenopodium pallidicaule), chia (Salvia h...
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| Natura: | Online |
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| Lingua: | inglese |
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MDPI - Multidisciplinary Digital Publishing Institute
2022
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| Accesso online: | ONIX_20221117_9783036555225_116 |
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| _version_ | 1869516326175768576 |
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| collection | Directory of Open Access Books |
| description | The seeds and fruits (or their parts) of IberoAmerican crops have high nutritional and functional properties that could be utilized in a wide range of foods. The crops included in this book are amaranth (Amaranthus spp.), quinoa (Chenopodium quinoa), kañiwa (Chenopodium pallidicaule), chia (Salvia hispanica L.), Andean maize (Zea mays L.), moringa (Moringa oleifera), broad beans (Vicia faba L.), kurugua (Sicana odorifera), sacha inchi (Plukenetia huayllabambana), and tarwi (Lupinus mutabilis), all of which are still underutilized. Their cultivation is low; nevertheless, in recent years, worldwide demand of some of them has increased immensely, resulting in an increase in their production. Ancient IberoAmerican crops have been widely recognized for their nutritional value by food scientists and food producers because they contain high-quality proteins, large quantities of micronutrients such as minerals and vitamins, and bioactive compounds. Moreover, they are gluten-free, which makes them suitable for people suffering from various gluten intolerances. This book summarizes the large amount of investigations in this field in the recent years and provides knowledge of all the relevant areas of food science. The editors hope that this book will contribute to their increased use in human nutrition by consumers worldwide. |
| format | Online |
| id | doab-20.500.12854ir-93859 |
| institution | Directory of Open Access Books |
| language | eng |
| publishDate | 2022 |
| publishDateRange | 2022 |
| publishDateSort | 2022 |
| publisher | MDPI - Multidisciplinary Digital Publishing Institute |
| publisherStr | MDPI - Multidisciplinary Digital Publishing Institute |
| record_format | ojs |
| spelling | doab-20.500.12854ir-938592024-04-09T23:15:57Z III Conference la ValSe-Food and VI Symposium Chia-Link Network Haros, Claudia Muñoz, Loreto composition carotenes antioxidants total phenol compounds biowaste Cucurbita fatty acids oil byproducts circular economy food innovation sustainability upcycling wastes amino acid content antioxidant capacity color Moringa oleifera Andean maize bread extrusion gluten-free whole-grain flours database food Latin American native grains chia oil endothelial function glucose intolerance hypercholesterolemia metabolicsyndrome rabbits amaranth fruit jam nutritional profile vegetable protein quinoa freeze-dryer microcapsules spray-dryer thema EDItEUR::T Technology, Engineering, Agriculture, Industrial processes::TB Technology: general issues thema EDItEUR::T Technology, Engineering, Agriculture, Industrial processes::TB Technology: general issues::TBX History of engineering and technology The seeds and fruits (or their parts) of IberoAmerican crops have high nutritional and functional properties that could be utilized in a wide range of foods. The crops included in this book are amaranth (Amaranthus spp.), quinoa (Chenopodium quinoa), kañiwa (Chenopodium pallidicaule), chia (Salvia hispanica L.), Andean maize (Zea mays L.), moringa (Moringa oleifera), broad beans (Vicia faba L.), kurugua (Sicana odorifera), sacha inchi (Plukenetia huayllabambana), and tarwi (Lupinus mutabilis), all of which are still underutilized. Their cultivation is low; nevertheless, in recent years, worldwide demand of some of them has increased immensely, resulting in an increase in their production. Ancient IberoAmerican crops have been widely recognized for their nutritional value by food scientists and food producers because they contain high-quality proteins, large quantities of micronutrients such as minerals and vitamins, and bioactive compounds. Moreover, they are gluten-free, which makes them suitable for people suffering from various gluten intolerances. This book summarizes the large amount of investigations in this field in the recent years and provides knowledge of all the relevant areas of food science. The editors hope that this book will contribute to their increased use in human nutrition by consumers worldwide. 2022-11-17T16:28:10Z 2022-11-17T16:28:10Z 2022 book ONIX_20221117_9783036555225_116 9783036555225 9783036555218 https://directory.doabooks.org/handle/20.500.12854/93859 eng image/jpeg Attribution 4.0 International https://mdpi.com/books/pdfview/book/6289 https://mdpi.com/books/pdfview/book/6289 MDPI - Multidisciplinary Digital Publishing Institute 10.3390/books978-3-0365-5522-5 10.3390/books978-3-0365-5522-5 46cabcaa-dd94-4bfe-87b4-55023c1b36d0 9783036555225 9783036555218 90 Basel open access |
| spellingShingle | composition carotenes antioxidants total phenol compounds biowaste Cucurbita fatty acids oil byproducts circular economy food innovation sustainability upcycling wastes amino acid content antioxidant capacity color Moringa oleifera Andean maize bread extrusion gluten-free whole-grain flours database food Latin American native grains chia oil endothelial function glucose intolerance hypercholesterolemia metabolicsyndrome rabbits amaranth fruit jam nutritional profile vegetable protein quinoa freeze-dryer microcapsules spray-dryer thema EDItEUR::T Technology, Engineering, Agriculture, Industrial processes::TB Technology: general issues thema EDItEUR::T Technology, Engineering, Agriculture, Industrial processes::TB Technology: general issues::TBX History of engineering and technology III Conference la ValSe-Food and VI Symposium Chia-Link Network |
| title | III Conference la ValSe-Food and VI Symposium Chia-Link Network |
| title_full | III Conference la ValSe-Food and VI Symposium Chia-Link Network |
| title_fullStr | III Conference la ValSe-Food and VI Symposium Chia-Link Network |
| title_full_unstemmed | III Conference la ValSe-Food and VI Symposium Chia-Link Network |
| title_short | III Conference la ValSe-Food and VI Symposium Chia-Link Network |
| title_sort | iii conference la valse food and vi symposium chia link network |
| topic | composition carotenes antioxidants total phenol compounds biowaste Cucurbita fatty acids oil byproducts circular economy food innovation sustainability upcycling wastes amino acid content antioxidant capacity color Moringa oleifera Andean maize bread extrusion gluten-free whole-grain flours database food Latin American native grains chia oil endothelial function glucose intolerance hypercholesterolemia metabolicsyndrome rabbits amaranth fruit jam nutritional profile vegetable protein quinoa freeze-dryer microcapsules spray-dryer thema EDItEUR::T Technology, Engineering, Agriculture, Industrial processes::TB Technology: general issues thema EDItEUR::T Technology, Engineering, Agriculture, Industrial processes::TB Technology: general issues::TBX History of engineering and technology |
| topic_facet | composition carotenes antioxidants total phenol compounds biowaste Cucurbita fatty acids oil byproducts circular economy food innovation sustainability upcycling wastes amino acid content antioxidant capacity color Moringa oleifera Andean maize bread extrusion gluten-free whole-grain flours database food Latin American native grains chia oil endothelial function glucose intolerance hypercholesterolemia metabolicsyndrome rabbits amaranth fruit jam nutritional profile vegetable protein quinoa freeze-dryer microcapsules spray-dryer thema EDItEUR::T Technology, Engineering, Agriculture, Industrial processes::TB Technology: general issues thema EDItEUR::T Technology, Engineering, Agriculture, Industrial processes::TB Technology: general issues::TBX History of engineering and technology |
| url | ONIX_20221117_9783036555225_116 |