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- W4320004245 abstract "Value-added processing of quinoa-fractionated products has gained great interest. Quinoa fractions of proteins, starch, dietary fibers and nonstarch polysaccharides, lipids, saponins, and polyphenols have been applied in the formulations of various food and nonfood products, which are summarized in this chapter by focusing on the latest developments. Most of the published reports showed the technical feasibility of these quinoa-fractionated products for different applications. However, the technical feasibility of quinoa-based products has not been well compared with that of the products of major food grains such as maize, wheat, and rice. Furthermore, a broad picture of sustainability related to quinoa value-added processing is missing. This lack of comparative insight hinders the development of quinoa for fractionation and value-added processing, suggesting great research opportunities." @default.
- W4320004245 created "2023-02-11" @default.
- W4320004245 creator A5001665699 @default.
- W4320004245 date "2023-01-01" @default.
- W4320004245 modified "2023-09-26" @default.
- W4320004245 title "Food and nonfood applications of quinoa fractionated products" @default.
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- W4320004245 doi "https://doi.org/10.1016/b978-0-323-99909-0.00003-9" @default.
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