Quinoa (Chenopodium quinoa Willd) and chia (Salvia hispanica) are essential traditional
crops with excellent nutritional properties. Quinoa is known for its high and good quality …

Protein oxidation leads to covalent modification of structure and deterioration of functional
properties of quinoa protein. The objective of this study was to investigate the effects of …

Foods are broken down during oral processing, which for solid foods often involves fracture.
The aim of this article is to review previous research applying fracture mechanics to …

The addition of oat at varying percentages (26%, 32%, 38%, 44% and 50%) was used to
evaluate the structural, microstructural, and physicochemical changes in instant-extruded …

Corn flour blends including 25% of pearl millet, red sorghum, quinoa or canary seed flours,
not deeply studied in the extrusion process of corn-based products, were used for extrudates …

Spectral analysis employing multivariate techniques was employed to differentiate plain
maize flours from formulations containing maize with added milled chia or quinoa seeds for …

Solids-water interactions of corn and quinoa flours were evaluated through 1 H NMR, DSC,
and water sorption isotherms. Glass transition temperature (T g), observed by DSC, was …

Purple corn cobs (PCC) are normally discarded although containing valuable components
of potential application in the development of foods and ingredients. Optimum extraction …

The addition of flaxseed and amaranth on the physicochemical, functional, and
microstructural changes of instant-extruded products was evaluated. Six mixtures with …

The complex dependence of non-enzymatic browning development on processing
conditions was analyzed in the production of maize snacks. The influence of the amount of …