Query: quinoa grass

title: DETERMINATION OF THE GRASS YIELD AND GROWTH PARAMETERS OF MAIZE WITH QUINOA INTERCROPPING AT DIFFERENT PLANT MIXTURES

title: Analogous reserve distribution and tissue characteristics in quinoa and grass seeds suggest convergent evolution
abstract: Quinoa seeds are highly nutritious due to the quality of their proteins and lipids and the wide range of minerals and vitamins they store. Three compartments can be distinguished within the mature seed: embryo, endosperm, and perisperm. The distribution of main storage reserves is clearly different in those areas: the embryo and endosperm store proteins, lipids, and minerals, and the perisperm stores starch. Tissues equivalent (but not homologous) to those found in grasses can be identified in quinoa, suggesting the effectiveness of this seed reserve distribution strategy; as in cells of grass starchy endosperm, the cells of the quinoa perisperm endoreduplicate, increase in size, synthesize starch, and die during development. In addition, both systems present an extra embryonic tissue that stores proteins, lipids and minerals: in gramineae, the aleurone layer(s) of the endosperm; in quinoa, the micropylar endosperm; in both cases, the tissues are living. Moreover, the quinoa micropylar endosperm and the coleorhiza in grasses play similar roles, protecting the root in the quiescent seed and controlling dormancy during germination. This investigation is just the beginning of a broader and comparative study of the development of quinoa and grass seeds. Several questions arise from this study, such as: how are synthesis and activation of seed proteins and enzymes regulated during development and germination, what are the genes involved in these processes, and lastly, what is the genetic foundation justifying the analogy to grasses.

title: Degradation parameters of amaranth, barley and quinoa in alpacas fed grass hay.
abstract: This study was conducted to determine the compartment 1 (C1) characteristics of alpacas (fistulated male, 7 1.5 years old, 61 5 kg BW) fed grass hay (GH) supplemented with amaranth (AM) quinoa (Q) and barley (B) grains. Alpacas were provided water ad libitum while housed in metabolism crates. The GH and GH plus treatments were fed at 0700 every day. Treatment periods were for 14 days in which GH or GH plus one of the grain treatments were randomly allocated. On day 14, volatile fatty acids (VFA) pH and ammonia nitrogen (NH3 N) were determined at 1, 3, 6, 10, 14, 18 and 24 h post feeding. C1 degradation of each feed component was also determined with the alpacas being fed GH only and the samples incubated for 0, 2, 4, 8, 14, 24, 48 and 72 h. Dry matter (DM) neutral detergent fibre (NDF) and crude protein (CP) were determined and were divided into three categories: a immediately soluble; b the non soluble but degradable; and u non degradable/unavailable, potential extent of degradation (PE) degradation rate (c) and effective degradation (ED) C1 passage rate was determined using acid detergent insoluble ash as a marker and was calculated to be 5.5%h 1. Total DM intake was highest (p 0.05) for B and resulted in a higher (p 0.05) CP intake. GH and AM were different in mean pH (6.81 and 6.66, respectively) B NH3 N was greater (p 0.05) than the other treatments. Total VFA was greatest (p 0.05) for AM, with the greatest composition differences being a shift form acetate percentage to butyrate. DM, NDF and CP degradation was different across the treatments, where PE and ED were higher (p 0.05) for the grain treatments. The pseudo grains AM and Q had similar C1 degradation characteristics to B.

title: Characterization of volatile compounds in differently coloured Chenopodium quinoa seeds before and after cooking by headspace gas chromatography ion mobility spectrometry.
abstract: Aroma is an important feature of quinoa that influences consumer preferences. Differently coloured quinoa seeds exhibit diverse nutritional characteristics; however, their aromatic profile differences are poorly investigated. The volatile components of 11 quinoa samples were characterized by headspace gas chromatography ion mobility spectrometry (HS GC IMS) A total of 120 peaks were detected, with 61 compounds identified. White quinoa liberated a high concentration of volatiles with grass (n hexanol) and green (E) 2 octenal, (E) 2 heptenal, etc. aromas before and after cooking, respectively. Raw flaxen samples uniquely released a caramel compound (cyclotene) and exhibited several sweet and caramel volatiles (decanal, 5 methyl furfural, and 2 furfural) after cooking. Additionally, cooked black quinoa exerted more fruity substances (methyl hexanoate and phenylacetaldehyde) Orthogonal partial least square discriminant analysis clearly distinguished the samples before and after cooking and differentiated the seeds into different colours. The results confirm the potential of HS GC IMS to evaluate volatiles in quinoa and are meaningful for quinoa consumption.

title: Quinoa A treasure trove of nutrients
abstract: Sensitivity to gluten results in a wide spectrum of manifestations triggered by ingestion of the gluten containing grains such as wheat, barley and rye. Celiac Disease, also known as gluten sensitivity enteropathy is characterized by inflammation of the small intestinal mucosa that results from a genetically based immunologic intolerance to ingested gluten. Rising demands for gluten free products parallels the increase in celiac disease .Humans have many options when it comes to fueling their bodies, but the benefits of some options are so nutritious that they are labeled as "Superfoods" The new emerging super food quinoa chenopodium quinoa was the international food of the year 2013 and it is a staple food got originated in the Andean region of South America. It is a pseudo cereal rather than a true cereal, as it is not a member of the true grass family. It is a small seed which look like a cross between sesame seeds and millets. It has exceptionally high protein containing balanced set of essential amino acid such as methionine, cysteine and lysine as compared to wheat .Quinoa protein is free of gluten with a low Glycemic Index, and thus it is ideal for celiac patients. Quinoa contained good amount of total dietary fibre consisting of both insoluble fibre and soluble fibre, essential fatty acids such as linoleic and linolenic acid. The use of quinoa in diet can be considered beneficial in the prevention and treatment of risk factors related to celiac disease, cardiovascular diseases, gastrointestinal problems and reducing lipid peroxidation. Quinoa can be cooked as a cereal such as porridge, add it to salads, dessert and can be used as flour for preparation of gluten free bread and bakery products. Thus, variety of products can be developed from Quinoa alone or in combination with other food material and therefore, Quinoa is considered to be an excellent novel source of natural health promoting food and can be used for prevention of many diseases.

title: Rosemary quinoa banana juice
abstract: The invention relates to rosemary quinoa banana juice. The rosemary quinoa banana juice is prepared from the following raw materials by weight: 200 230 parts of banana, 400 420 parts of mineral water, 40 50 parts of quinoa, 20 30 parts of red beans, 50 60 parts of enoki mushroom, 60 80 parts of red wine, 8 10 parts of rosemary, 5 7 parts of lemon grass, 4 6 parts of root of kudzu vine, 4 6 parts of white atractylodes rhizome, 5 6 parts of radix codonopsis, etc. The rosemary quinoa banana juice disclosed by the invention has a fragrant and sweet taste. By adding the banana and quinoa, the rosemary quinoa banana juice can promote a human body to expel toxicity and the quinoa can play a role of improving acid base balance in the human body and can keep the healthy body; by adding extracts of rosemary, lemon grass, the root of kudzu vine, white atractylodes rhizome and codonopsis root, the rosemary quinoa banana juice has very good functions of beautifying and slimming legs, is particularly suitable for being taken by beauty conscious women in need of slimming the legs, and is nutritional and healthy.

title: Speed breeding in growth chambers and glasshouses for crop breeding and model plant research
abstract: Abstract'Speed breeding' (SB) shortens the breeding cycle and accelerates crop research through rapid generation advancement. SB can be carried out in numerous ways, one of which involves extending the duration of plants' daily exposure to light, combined with early seed harvest, to cycle quickly from seed to seed, thereby reducing the generation times for some long day (LD) or day neutral crops. In this protocol, we present glasshouse and growth chamber based SB approaches with supporting data from experimentation with several crops. We describe the conditions that promote the rapid growth of bread wheat, durum wheat, barley, oat, various Brassica species, chickpea, pea, grass pea, quinoa and Brachypodium distachyon. Points of flexibility within the protocols are highlighted, including how plant density can be increased to efficiently scale up plant numbers for single seed descent (SSD) In addition, instructions are provided on how to perform SB on a small scale in a benchtop growth cabinet, enabling optimization of parameters at a low cost.This protocol describes procedures for speed breeding approaches using growth cabinets and LED supplemented glasshouses. The approaches can be used to accelerate crop research and are compatible with a wide variety of crops.

title: Protein Based Films and Coatings for Food Industry Applications
abstract: Food packaging is an area of interest not just for food producers or food marketing, but also for consumers who are more and more aware about the fact that food packaging has a great impact on food product quality and on the environment. The most used materials for the packaging of food are plastic, glass, metal, and paper. Still, over time edible films have become widely used for a variety of different products and different food categories such as meat products, vegetables, or dairy products. For example, proteins are excellent materials used for obtaining edible or non edible coatings and films. The scope of this review is to overview the literature on protein utilization in food packages and edible packages, their functionalization, antioxidant, antimicrobial and antifungal activities, and economic perspectives. Different vegetable (corn, soy, mung bean, pea, grass pea, wild and Pasankalla quinoa, bitter vetch) and animal (whey, casein, keratin, collagen, gelatin, surimi, egg white) protein sources are discussed. Mechanical properties, thickness, moisture content, water vapor permeability, sensorial properties, and suitability for the environment also have a significant impact on protein based packages utilization.

title: Characterization of Quinoa Starch and Its Pasting Properties
abstract: The use of cereals is being reexamined as people become more health conscious. When compared to grass cereals, quinoa is richer in proteins, lipids, vitamins, minerals and dietary fibers. Quinoa has also been investigated as a food that prevents lifestyle diseases, and is emerging as a promising new food material with health promoting functions. In the present study, quinoa starch was prepared from quinoa flour, and the basic characteristics of quinoa starch were compared to those of both rice and corn starches. Quinoa starch was found to be smaller than both rice and corn starch. Scanning electron microscopy (SEM) showed that quinoa starch was much finer, and, in terms of particle size distribution, the average particle size for quinoa, rice and corn starches was 2. 5, 4. 3 and 9. 8mm, respectively. X ray diffraction showed that, like rice and corn starches, quinoa starch exhibited a typical type A pattern for cereal starches. The amylose content, as assessed by amperometric titration, for quinoa, rice and corn starches was 18. 7, 12. 7 and 27. 2% respectively. Photopastegraphy, differential scanning calorimetry (DSC) and Rapid Visco Analyzer (RVA) measurements showed that the gelatinization onset temperature was slightly higher than the RVA value for all three starches. When compared to rice and corn starches, the breakdown and set back values for quinoa starch were particularly lower and did not change much after cooling. Its specific curve indicates that quinoa starch is more resistant to senescence.

title: The features of the pollen sensitization in seasonal allergic rhinitis patients with gastrointestinal tract inflammatory diseases comorbidity
abstract: Allergic diseases and gastrointestinal tract diseases can influence on the natural course of each other. To study the sensitization profile in patients with comorbidity of seasonal allergic rhinitis (SAR) and upper gastrointestinal tract inflammatory diseases (UGITID) MATERIALS AND METHODS:112 adult residents of Volgograd city suffering from SAR but without perennial symptoms and sensitization to indoor allergens have been included in the study. 31/112 patients hadH. pylori negative and 38/112 H. pylori positive UGITID. Control group consisted of 43/112 patients without gastrointestinal diseases. Skin prick testing with 3 groups of pollen allergens have been carried out. RESULTS:75.9% of patients were sensitized to weed pollen; sensitization to grass pollen was in 1.53 times less, and 10.5% of patients (4/38) had positive tests with birch pollen. The sensitization to quinoa and ragweed in SAR and H. pylori UGITID patients was comparable with control group but less common with wormwood, sumpfweed allergens. The sensitization in SAR patients andH. pylori+ UGITID was similar to the control group, but positive SPT with sunflower and corn allergens were rare then in control group. Weed pollen allergens prevail in sensitization spectrum of adult Volgograd residents with SAR. Sensitization to goose foot and ragweed is common less in SAR patients andH. pylori UGITID but to graminea grass and birch pollen is more often. It may be supposed that the UGITID are predisposing factors to the sensitization to cross reacting plant food allergens. At the same time supposed immunomodulating action ofH. pylorimake the differences between AR patients withH. pylori+ UGITID orH. pylori UGITID minor.