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CyTA - Journal of Food Volume 17, 2019 - Issue 1

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Structural prope rties, functional evaluation, and in vitro protein digestibility of black and yellow quinoa (Chenopodium petiolare) protein isolates

Propiedades estructurales, evaluación funcional y digestibilidad proteica in- vitro de aislados de quinoa negra y amarilla (Chenopodium petiolare)

Aidee I. Sánchez-ReséndizSchool of Engineering and Sciences, Tecnologico de Monterrey, Monterrey, México

Anayansi Escalante-AburtoDepartment of Nutrition, Universidad de Monterrey, San Pedro Garza García, México

Vidalina Andía-AymeFood Microbiology Laboratory, Universidad Nacional San Cristóbal de Huamanga, Ayacucho, Perú

Cristina Chuck-HernándezSchool of Engineering and Sciences, Tecnologico de Monterrey, Monterrey, MéxicoCorrespondence[email protected]

Pages 864-872 | Received 12 Jun 2019, Accepted 11 Sep 2019, Published online: 18 Oct 2019

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https://doi.org/10.1080/19476337.2019.1669714
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Citations (7)

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Articles from other publishers (7)

Cristina Cháirez-Jiménez, Cecilia Castro-López, Sergio Serna-Saldívar & Cristina Chuck-Hernández. (2023) Partial characterization of canola (Brassica napus L.) protein isolates as affected by extraction and purification methods. Heliyon 9:11, pages e21938.
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Hongyan Mu, Sophia Xue, Qingrui Sun, John Shi, Danyang Zhang, Deda Wang & Jianteng Wei. (2023) Research Progress of Quinoa Seeds (Chenopodium quinoa Wild.): Nutritional Components, Technological Treatment, and Application. Foods 12:10, pages 2087.
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Nadia Lingiardi, Micaela Galante, Mariana de Sanctis & Darío Spelzini. (2022) Are quinoa proteins a promising alternative to be applied in plant-based emulsion gel formulation?. Food Chemistry 394, pages 133485.
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Petra Hlásná Cepková, Lucie Dostalíková, Iva Viehmannová, Michal Jágr & Dagmar Janovská. (2022) Diversity of quinoa genetic resources for sustainable production: A survey on nutritive characteristics as influenced by environmental conditions. Frontiers in Sustainable Food Systems 6.
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Amanda Manoj Malik & Awanish Singh. (2022) Pseudocereals proteins- A comprehensive review on its isolation, composition and quality evaluation techniques. Food Chemistry Advances 1, pages 100001.
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Naomi Vita Venlet, Kasper Arthur Hettinga, Hanna Schebesta & Nadia Bernaz. (2021) Perspective: A Legal and Nutritional Perspective on the Introduction of Quinoa-Based Infant and Follow-on Formula in the EU. Advances in Nutrition 12:4, pages 1100-1107.
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Olga L. Torres, Mariana Lema & Yessica V. Galeano. (2021) Effect of Using Quinoa Flour (Chenopodium quinoa Willd.) on the Physicochemical Characteristics of an Extruded Pasta. International Journal of Food Science 2021, pages 1-8.
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