Effects of processing on the nutraceutical profile of quinoa

Food Chemistry

Volumn 100, Issue 3, 2007, Pages 1209-1216

  Brady, Kevin ^a   Ho, Chi Tang ^a   Rosen, Robert T ^a   Sang, Shengmin ^a   Karwe, Mukund V ^a  

^a RUTGERS UNIVERSITY   (United States)

Author keywords

Chenopodium quinoa; Extrusion; Processing; Quinoa; Roasting; Saponins

Indexed keywords

ACETIC ACID ETHYL ESTER; METHANOL; NUTRACEUTICAL; SAPONIN;

ARTICLE; DEGRADATION; DISSOLUTION; FLUOR; FOOD PROCESSING; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; MOLECULAR WEIGHT; QUINOA; TEMPERATURE SENSITIVITY;

CHENOPODIUM QUINOA;

EID: 33745937131     PISSN: 03088146     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodchem.2005.12.001     Document Type: Article

References (8)

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