Snacks made by extrusion cooking of pure amaranth flour or mixtures of 80 per cent amaranth flour and 20 per centcorn grits or chickpea flour were developed to replace the traditional commercial ones with improved nutritional ...

The objective of this study was to formulate a beverage based on amaranth proteins, stable and nutritious. The process of obtaining the beverage was based on the existing knowledge about starch separation techniques and ...

Amaranth is an ancestral crop used by pre-Columbian cultures for 6000 to 8000 years. Its grains have a relevant chemical composition not only from a nutritional point of view but also due to the contribution of components ...

A simple, fast, low cost, and environmentally friendly analytical methodology was developed for the determination of Amaranth dye in foodstuff samples, offering low consumption of reagents. Spot tests were performed using ...

The objective of this work was to develop a new protocol to predict with greater confidence peptides as potential inhibitors of the renin enzyme. For this, free, friendly and rigorous servers developed specifically for ...

The use of amaranth starch granules and nanocrystals as possible reinforcement of amaranth 17 proteins films was analyzed. Starch granules and protein isolates were extracted of amaranth 18 grain, and nanocrystals were ...

Seed germination involves complex physiological and biochemical mechanisms. The cultivation of amaranth, of great food importance, lacks information about this process. The aim of this study was to evaluate the effect of ...

Due to nutritional transition, which is related to social, demographic and economic changes, the Brazilian population is experiencing a significant increase in cases of obesity, which is a risk factor for development of ...