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Influence of heating on chemical composition, antioxidant activity and protein quality of an advanced line Amaranthus cruentus L. seed flour

Yıl 2020, Cilt: 6 Sayı: 2, 67 - 76, 01.04.2020

Gabriela Silvina Razzeto José Elías Rojas Moreno Elba Graciela Aguilar Edmundo Guillermo Peiretti Viviana Romina Lucero Lopez , Graciela De Jesús Albarracín Nora Lilian Escudero

https://doi.org/10.3153/FH20008

Öz

Amaranth is a pseudocereal of Andean origin, and
compared to other crops, its seeds have a higher content of proteins, lipids
and bioactive compounds of nutraceutical relevance.



The goal of the present work is to study the
chemical composition, antioxidant activity and biological value of the protein
of an advance line Amaranthus cruentus
L. seed flour (ACRU), compared with the same flour subjected to thermal
treatment (90 ºC, 1 h). Regarding the proximal chemical composition, the
protein and lipid contents stand out, reaching values of 19.59 g % and 7.47 g
%, reflecting an increase of 17% and 50% in the treated sample, respectively. A
significant increase (p<0.05) is observed in the ash content, as well as in
the content of the main elements of nutritional interest, of the treated
samples. The anti-nutrients values are within the acceptable limits in all
samples, and present an adequate content of total phenols, with an antioxidant
activity highlighted by its free-radical scavenging capacity. In the biological
tests, the Net Protein Utilization (NPU) presents lower values for the treated
samples, the True Digestibility (tD) does not show significant differences, and
the Biological Value (BV) turns out to be lower in the treated sample
(p<0.05). A significant hypotriglyceridemic effect is observed. The applied
thermal treatment, even though increases the nutrients concentration and the
total phenols, according to the biological tests, it decreases the protein quality.
These are aspects that should 

Anahtar Kelimeler

Amaranth Antioxidant capacity Biological value Chemical composition Thermal treatment

Destekleyen Kurum

Faculty of Chemistry, Biochemistry and Pharmacy, National University of San Luis, San Luis, Argentina

Teşekkür

The authors thank Dr. Eloy Salinas for his contribution in the serum determinations.

Kaynakça

  • Aguilar, E.G., Cantarelli, M.A., Marchevsky, E.J., Escudero, N.L., Camiña, J.M. (2011). Multielemental analysis and classification of amaranth seeds according to their botanical origin. Journal of Agricultural and Food Chemistry, 59, 9059-9064. https://doi.org/10.1021/jf202610t
  • AOAC (2012). Moisture, Gravimetric Method AOAC N° 920.151; Ash, Complete Ignition Method AOAC N° 940.26; Protein, Kjeldahl Method AOAC N° 920.152; Lipid, Soxhlet Method AOAC N° 950.48; Crude fiber AOAC N° 930.10. Official methods of analysis of the AOAC International, 19th ed. Gaithersburg, MD, USA.
  • AOAC (1995). Calcium Oxalate Precipitation Method. AOAC N° 42.1.18. Official Methods of Analysis. Official methods of analysis of the AOAC international, 17th ed. Arlington, Virginia.
  • Barba de la Rosa, A.P., Fomsgaard, I.S., Laursen, B., Mortensen, A.G., Olvera-Martínez, L., Silva-Sánchez, C., Mendoza-Herrera, A., González-Castañeda, J., De León-Rodríguez, A. (2009). Amaranth (Amaranthus hypochondriacus) as an alternative crop for sustainable food production: phenolic acids and flavonoids with potential impact on its nutraceutical quality. Journal of Cereal Science, 49, 117-121. https://doi.org/10.1016/j.jcs.2008.07.012
  • Bressani, R. (1994). Composition and nutritional properties of amaranth. In: Paredes-Lopez O (ed) Amaranth Biology, Chemistry and Technology (p. 185-205). CRC Press, Boca Raton FL. https://doi.org/10.1201/9781351069601-10
  • Bressani, R. (2003). Amaranth. In: Caballero B (ed) Encyclopedia of Food Sciences and Nutrition, 2nd ed. (p. 166-173). Academic Press, Oxford. https://doi.org/10.1016/B0-12-227055-X/00036-5
  • Burits, M., Bucar, F. (2000). Antioxidant activity of Nigella sativa essential oil. Phytotherapy Research: PTR, 14,323-328. https://doi.org/10.1002/1099-1573(200008)14:5<323::AID-PTR621>3.0.CO;2-Q
  • Cataldo, D., Haroon, M., Schrader, L., Youngs, V. (1975). Rapid colorimetric determination of nitrate in plant tissue by nitration of salicylic acid. Communications in Soil Science and Plant Analysis, 6, 71-80. https://doi.org/10.1080/00103627509366547
  • Czerwiński, J., Bartnikowska, E., Leontowicz, H., Lange, E., Leontowicz, M., Katrich, E., Trakhtenberg, S., Gorinstein, S. (2004). Oat (Avena sativa L.) and amaranth (Amaranthus hypochondriacus) meals positively affect plasma lipid profile in rats fed cholesterol-containing diets. The Journal of Nutritional Biochemistry, 15(10), 622-629. https://doi.org/10.1016/j.jnutbio.2004.06.002
  • Das Gupta, B.R., Boroff, D.A. (1968). Separation of toxin and hemagglutinin from crystalline type A by anion exchange chromatography and determination of their dimension by gel filtration. The Journal of Biological Chemistry, 243, 1065-1072.
  • Do Prado, V.C., Antunes, P.L., Sgarbieri, V.C. (1980). Antinutrients occurrence and some physicochemical properties of the protein fractions of five Brazilian soybean varieties. Archivos Latinoamericanos de Nutrición, 30, 551-563.
  • Dodok, A.A., Modhir, V., Buchtová, V., Halásová, G., Poláček, I. (1997). Importance and utilization of amaranth in food industry. Part 2. Composition of amino acids and fatty acids. Nahrung, 41, 108-110. https://doi.org/10.1002/food.19970410211
  • Duarte-Correa, A., Jokl, L., Carlsson, R. (1986). Chemical constituents, in vitro protein digestibility and presence of antinutritional substance in amaranth grains. Archivos Latinoamericanos de Nutrición, 36, 319-326.
  • Emmons, C.L., Peterson, D.M., Paul, G.L. (1999). Antioxidant capacity of oat (Avena sativa L.) extracts. 2. In vitro antioxidant activity and contents of phenolic and tocol antioxidants. Journal of Agricultural and Food Chemistry, 47, 4894-4898. https://doi.org/10.1021/jf990530i
  • Escudero, N.L., Arellano, M.L., Luco, J.M., Gimenez, M.S., Mucciarelli, S.I. (2004). Comparison of the chemical composition and nutritional value of Amaranth cruentus flour and its protein concentrate. Plant Foods for Human Nutrition, 59 (1), 15-21. https://doi.org/10.1007/s11130-004-0033-3
  • Escudero, N.L., Zirulnik, F., Gomez, N.N., Mucciarelli, S.I., Gimenez, M.S. (2006). Influence of a protein concentrates from Amaranthus cruentus seeds on lipid metabolism. Experimental Biology and Medicine / Society for Experimental Biology and Medicine, 231(1), 50-59. https://doi.org/10.1177/153537020623100106
  • FAO/WHO Food and Agriculture Organization of the United Nations/World Health Organization (2015). Change by General standard for contaminants and toxins in food and feed (Codex stan 193-1995). http://www.fao.org/input/download/standards/17/CXS_193e_2015.pdf (accesed 09.11.2019) FAO/WHO Food and Agriculture Organization of the United Nations/World Health Organization (2002). Evaluations of the Joint FAO/WHO Expert Committee on Food Additives (JECFA). http://apps.who.int/food-additives-contaminants-jecfa-database/chemical.aspx?chemID=709# (accesed 09.11.2019)
  • Ferreira, T.M., Arêas, J.A.G. (2010). Biodisponibilidade do cálcio do grão de amaranto antes e após extrusão Ciencia e Tecnologia de Alimentos. Ciência e Tecnologia de Alimentos, 30(2), 532-538. https://doi.org/10.1590/S0101-20612010000200037
  • Giami, S.Y., Adindu, M.N., Hart, A.D., Denenu, E.O. (2001). Effect of heat processing on in vitro protein digestibility and some chemical properties of African breadfruit (Treculia africana decne) seeds. Plant Foods for Human Nutrition, 56, 117-126. https://doi.org/10.1023/A:1011181412808
  • Hendek Ertop, M., Bektaş, M. (2018). Enhancement of bioavailable micronutrients and reduction of antinutrients in foods with some processes. Food and Health, 4(3), 159-165. https://doi.org/10.3153/FH18016
  • Kakade, M., Rackis, J., McGhee, J., Puski, G. (1974). Determination of trypsin inhibitor activity of soy products: A collaborative analysis of an improved procedure. Cereal Chemistry, 51, 376-382.
  • Koleva, I.I., van Beek, T.A., Linssen, J.P., de Groot, A., Evstatieva, L.N. (2002). Screening of plant extracts for antioxidant activity: a comparative study on three testing methods. Phytochemical Analysis: PCA, 13, 8-17. https://doi.org/10.1002/pca.611
  • Marcocci, L., Packer, L., Droy-Lefaix, M.T., Sekaki, A., Gardès-Albert, M. (1994). Antioxidant action of Ginkgo biloba extract EGb 761. Methods in Enzymology, 234, 462-475. https://doi.org/10.1016/0076-6879(94)34117-6
  • Miller, D.S., Bender, A.E. (1955). The determination of the net utilization of proteins by a shortened method. The British Journal of Nutrition, 9, 382-388. https://doi.org/10.1079/BJN19550055
  • Nascimento, A.C., Mota, C., Coelho, I., Gueifão, S., Santos, M., Matos, A.S., Gimenez, A., Lobo, M., Samman, N., Castanheira, I. (2014). Characterization of nutrient profile of quinoa (Chenopodium quinoa), amaranth (Amaranthus caudatus), and purple corn (Zea mays L.) consumed in the North of Argentina: Proximates, minerals and trace elements. Food Chemistry, 148, 420-426. https://doi.org/10.1016/j.foodchem.2013.09.155
  • Pellet, P.L., Young, V.R. (1980). Nutritional evaluation of protein foods. Tokyo: The United Nations University. (Publication N° WHTR-3/UNUP-129) Japan.
  • Reeves, P.G., Nielsen, F.H., Fahey, G.C. Jr (1993). AIN-93 Purified diets for laboratory rodents: final report of the American Institute of Nutrition Ad Hoc writing committee on the reformulation of the AIN-76A rodent diet. The Journal of Nutrition, 123, 1939-1951. https://doi.org/10.1093/jn/123.11.1939
  • Repo de Carrasco, R., Encina-Zelada, C.R. (2008). Determinación de la capacidad antioxidante y compuestos fenólicos de cereales andinos: quinua (Chenopodium quinoa), kañiwa (Chenopodium pallidicaule) y kiwicha (Amaranthus caudatus). Revista de la Sociedad Química del Perú, 74(2), 85-99.
  • Rucci, A.O., Bertoni, M.H. (1974). Determinación de ácido fítico en subproductos de semillas de girasol. Anales de la Asociación Química Argentina, 62, 365-368.
  • Saija, A., Tomaino, A., Lo Cascio, R., Trombetta, D., Proteggente, A., De Pasquale, A., Uccella, N., Bonina, F. (1999). Ferulic and caffeic acids as potential protective agents against photooxidative skin damage. Journal of the Science of Food and Agriculture, 79, 476-480. https://doi.org/10.1002/(SICI)1097-0010(19990301)79:3<476::AID-JSFA270>3.0.CO;2-L
  • Salcedo-Chávez, B., Osuna-Castro, J.A., Guevara-Lara, F., Domínguez-Domínguez, J., Paredes-López, O. (2002). Optimization of the isoelectric precipitation method to obtain protein isolates from Amaranth (Amaranthus cruentus) seeds. Journal of Agricultural and Food Chemistry, 50, 6515-6520. https://doi.org/10.1021/jf020522t Snedecor, G.W., Cochran, W.G. (1991). Statistical Methods, 8th ed., Wiley. ISBN: 0813815614, 9780813815619.
  • Sun, M., Um, T., Sun, H., Zhang, M. (2014). Digestibility and structural properties of thermal and high hydrostatic pressure treated sweet potato (Ipomoea batatas L.) protein. Plant Foods for Human Nutrition, 69, 270-275. https://doi.org/10.1007/s11130-014-0426-9
  • Tosi, E.A., Ré, E., Lucero, H., Masciarelli, R. (2001). Dietary fiber obtained from amaranth (Amaranthus cruentus) grain by differencial milling. Food Chemistry, 73(4), 441-443. https://doi.org/10.1016/S0308-8146(00)00326-5
  • Vinson, J.A., Proch, J., Bose, P. (2001). Determination of the quantity and quality of polyphenol antioxidants in foods and beverages. Methods in Enzymology, 335, 103-114. https://doi.org/10.1016/S0076-6879(01)35235-7
  • WHO/PHARM/92559 (1992) Quality Control Methods for Medicinal Plant Materials (811, 36-37). World Health Organization, Geneva 27, Switzerland.

Yıl 2020, Cilt: 6 Sayı: 2, 67 - 76, 01.04.2020

Gabriela Silvina Razzeto José Elías Rojas Moreno Elba Graciela Aguilar Edmundo Guillermo Peiretti Viviana Romina Lucero Lopez , Graciela De Jesús Albarracín Nora Lilian Escudero

https://doi.org/10.3153/FH20008

Öz

Kaynakça

  • Aguilar, E.G., Cantarelli, M.A., Marchevsky, E.J., Escudero, N.L., Camiña, J.M. (2011). Multielemental analysis and classification of amaranth seeds according to their botanical origin. Journal of Agricultural and Food Chemistry, 59, 9059-9064. https://doi.org/10.1021/jf202610t
  • AOAC (2012). Moisture, Gravimetric Method AOAC N° 920.151; Ash, Complete Ignition Method AOAC N° 940.26; Protein, Kjeldahl Method AOAC N° 920.152; Lipid, Soxhlet Method AOAC N° 950.48; Crude fiber AOAC N° 930.10. Official methods of analysis of the AOAC International, 19th ed. Gaithersburg, MD, USA.
  • AOAC (1995). Calcium Oxalate Precipitation Method. AOAC N° 42.1.18. Official Methods of Analysis. Official methods of analysis of the AOAC international, 17th ed. Arlington, Virginia.
  • Barba de la Rosa, A.P., Fomsgaard, I.S., Laursen, B., Mortensen, A.G., Olvera-Martínez, L., Silva-Sánchez, C., Mendoza-Herrera, A., González-Castañeda, J., De León-Rodríguez, A. (2009). Amaranth (Amaranthus hypochondriacus) as an alternative crop for sustainable food production: phenolic acids and flavonoids with potential impact on its nutraceutical quality. Journal of Cereal Science, 49, 117-121. https://doi.org/10.1016/j.jcs.2008.07.012
  • Bressani, R. (1994). Composition and nutritional properties of amaranth. In: Paredes-Lopez O (ed) Amaranth Biology, Chemistry and Technology (p. 185-205). CRC Press, Boca Raton FL. https://doi.org/10.1201/9781351069601-10
  • Bressani, R. (2003). Amaranth. In: Caballero B (ed) Encyclopedia of Food Sciences and Nutrition, 2nd ed. (p. 166-173). Academic Press, Oxford. https://doi.org/10.1016/B0-12-227055-X/00036-5
  • Burits, M., Bucar, F. (2000). Antioxidant activity of Nigella sativa essential oil. Phytotherapy Research: PTR, 14,323-328. https://doi.org/10.1002/1099-1573(200008)14:5<323::AID-PTR621>3.0.CO;2-Q
  • Cataldo, D., Haroon, M., Schrader, L., Youngs, V. (1975). Rapid colorimetric determination of nitrate in plant tissue by nitration of salicylic acid. Communications in Soil Science and Plant Analysis, 6, 71-80. https://doi.org/10.1080/00103627509366547
  • Czerwiński, J., Bartnikowska, E., Leontowicz, H., Lange, E., Leontowicz, M., Katrich, E., Trakhtenberg, S., Gorinstein, S. (2004). Oat (Avena sativa L.) and amaranth (Amaranthus hypochondriacus) meals positively affect plasma lipid profile in rats fed cholesterol-containing diets. The Journal of Nutritional Biochemistry, 15(10), 622-629. https://doi.org/10.1016/j.jnutbio.2004.06.002
  • Das Gupta, B.R., Boroff, D.A. (1968). Separation of toxin and hemagglutinin from crystalline type A by anion exchange chromatography and determination of their dimension by gel filtration. The Journal of Biological Chemistry, 243, 1065-1072.
  • Do Prado, V.C., Antunes, P.L., Sgarbieri, V.C. (1980). Antinutrients occurrence and some physicochemical properties of the protein fractions of five Brazilian soybean varieties. Archivos Latinoamericanos de Nutrición, 30, 551-563.
  • Dodok, A.A., Modhir, V., Buchtová, V., Halásová, G., Poláček, I. (1997). Importance and utilization of amaranth in food industry. Part 2. Composition of amino acids and fatty acids. Nahrung, 41, 108-110. https://doi.org/10.1002/food.19970410211
  • Duarte-Correa, A., Jokl, L., Carlsson, R. (1986). Chemical constituents, in vitro protein digestibility and presence of antinutritional substance in amaranth grains. Archivos Latinoamericanos de Nutrición, 36, 319-326.
  • Emmons, C.L., Peterson, D.M., Paul, G.L. (1999). Antioxidant capacity of oat (Avena sativa L.) extracts. 2. In vitro antioxidant activity and contents of phenolic and tocol antioxidants. Journal of Agricultural and Food Chemistry, 47, 4894-4898. https://doi.org/10.1021/jf990530i
  • Escudero, N.L., Arellano, M.L., Luco, J.M., Gimenez, M.S., Mucciarelli, S.I. (2004). Comparison of the chemical composition and nutritional value of Amaranth cruentus flour and its protein concentrate. Plant Foods for Human Nutrition, 59 (1), 15-21. https://doi.org/10.1007/s11130-004-0033-3
  • Escudero, N.L., Zirulnik, F., Gomez, N.N., Mucciarelli, S.I., Gimenez, M.S. (2006). Influence of a protein concentrates from Amaranthus cruentus seeds on lipid metabolism. Experimental Biology and Medicine / Society for Experimental Biology and Medicine, 231(1), 50-59. https://doi.org/10.1177/153537020623100106
  • FAO/WHO Food and Agriculture Organization of the United Nations/World Health Organization (2015). Change by General standard for contaminants and toxins in food and feed (Codex stan 193-1995). http://www.fao.org/input/download/standards/17/CXS_193e_2015.pdf (accesed 09.11.2019) FAO/WHO Food and Agriculture Organization of the United Nations/World Health Organization (2002). Evaluations of the Joint FAO/WHO Expert Committee on Food Additives (JECFA). http://apps.who.int/food-additives-contaminants-jecfa-database/chemical.aspx?chemID=709# (accesed 09.11.2019)
  • Ferreira, T.M., Arêas, J.A.G. (2010). Biodisponibilidade do cálcio do grão de amaranto antes e após extrusão Ciencia e Tecnologia de Alimentos. Ciência e Tecnologia de Alimentos, 30(2), 532-538. https://doi.org/10.1590/S0101-20612010000200037
  • Giami, S.Y., Adindu, M.N., Hart, A.D., Denenu, E.O. (2001). Effect of heat processing on in vitro protein digestibility and some chemical properties of African breadfruit (Treculia africana decne) seeds. Plant Foods for Human Nutrition, 56, 117-126. https://doi.org/10.1023/A:1011181412808
  • Hendek Ertop, M., Bektaş, M. (2018). Enhancement of bioavailable micronutrients and reduction of antinutrients in foods with some processes. Food and Health, 4(3), 159-165. https://doi.org/10.3153/FH18016
  • Kakade, M., Rackis, J., McGhee, J., Puski, G. (1974). Determination of trypsin inhibitor activity of soy products: A collaborative analysis of an improved procedure. Cereal Chemistry, 51, 376-382.
  • Koleva, I.I., van Beek, T.A., Linssen, J.P., de Groot, A., Evstatieva, L.N. (2002). Screening of plant extracts for antioxidant activity: a comparative study on three testing methods. Phytochemical Analysis: PCA, 13, 8-17. https://doi.org/10.1002/pca.611
  • Marcocci, L., Packer, L., Droy-Lefaix, M.T., Sekaki, A., Gardès-Albert, M. (1994). Antioxidant action of Ginkgo biloba extract EGb 761. Methods in Enzymology, 234, 462-475. https://doi.org/10.1016/0076-6879(94)34117-6
  • Miller, D.S., Bender, A.E. (1955). The determination of the net utilization of proteins by a shortened method. The British Journal of Nutrition, 9, 382-388. https://doi.org/10.1079/BJN19550055
  • Nascimento, A.C., Mota, C., Coelho, I., Gueifão, S., Santos, M., Matos, A.S., Gimenez, A., Lobo, M., Samman, N., Castanheira, I. (2014). Characterization of nutrient profile of quinoa (Chenopodium quinoa), amaranth (Amaranthus caudatus), and purple corn (Zea mays L.) consumed in the North of Argentina: Proximates, minerals and trace elements. Food Chemistry, 148, 420-426. https://doi.org/10.1016/j.foodchem.2013.09.155
  • Pellet, P.L., Young, V.R. (1980). Nutritional evaluation of protein foods. Tokyo: The United Nations University. (Publication N° WHTR-3/UNUP-129) Japan.
  • Reeves, P.G., Nielsen, F.H., Fahey, G.C. Jr (1993). AIN-93 Purified diets for laboratory rodents: final report of the American Institute of Nutrition Ad Hoc writing committee on the reformulation of the AIN-76A rodent diet. The Journal of Nutrition, 123, 1939-1951. https://doi.org/10.1093/jn/123.11.1939
  • Repo de Carrasco, R., Encina-Zelada, C.R. (2008). Determinación de la capacidad antioxidante y compuestos fenólicos de cereales andinos: quinua (Chenopodium quinoa), kañiwa (Chenopodium pallidicaule) y kiwicha (Amaranthus caudatus). Revista de la Sociedad Química del Perú, 74(2), 85-99.
  • Rucci, A.O., Bertoni, M.H. (1974). Determinación de ácido fítico en subproductos de semillas de girasol. Anales de la Asociación Química Argentina, 62, 365-368.
  • Saija, A., Tomaino, A., Lo Cascio, R., Trombetta, D., Proteggente, A., De Pasquale, A., Uccella, N., Bonina, F. (1999). Ferulic and caffeic acids as potential protective agents against photooxidative skin damage. Journal of the Science of Food and Agriculture, 79, 476-480. https://doi.org/10.1002/(SICI)1097-0010(19990301)79:3<476::AID-JSFA270>3.0.CO;2-L
  • Salcedo-Chávez, B., Osuna-Castro, J.A., Guevara-Lara, F., Domínguez-Domínguez, J., Paredes-López, O. (2002). Optimization of the isoelectric precipitation method to obtain protein isolates from Amaranth (Amaranthus cruentus) seeds. Journal of Agricultural and Food Chemistry, 50, 6515-6520. https://doi.org/10.1021/jf020522t Snedecor, G.W., Cochran, W.G. (1991). Statistical Methods, 8th ed., Wiley. ISBN: 0813815614, 9780813815619.
  • Sun, M., Um, T., Sun, H., Zhang, M. (2014). Digestibility and structural properties of thermal and high hydrostatic pressure treated sweet potato (Ipomoea batatas L.) protein. Plant Foods for Human Nutrition, 69, 270-275. https://doi.org/10.1007/s11130-014-0426-9
  • Tosi, E.A., Ré, E., Lucero, H., Masciarelli, R. (2001). Dietary fiber obtained from amaranth (Amaranthus cruentus) grain by differencial milling. Food Chemistry, 73(4), 441-443. https://doi.org/10.1016/S0308-8146(00)00326-5
  • Vinson, J.A., Proch, J., Bose, P. (2001). Determination of the quantity and quality of polyphenol antioxidants in foods and beverages. Methods in Enzymology, 335, 103-114. https://doi.org/10.1016/S0076-6879(01)35235-7
  • WHO/PHARM/92559 (1992) Quality Control Methods for Medicinal Plant Materials (811, 36-37). World Health Organization, Geneva 27, Switzerland.
Toplam 35 adet kaynakça vardır.

Ayrıntılar

Birincil Dil İngilizce
Konular Yapısal Biyoloji
Bölüm Research Articles
Yazarlar

Gabriela Silvina Razzeto 0000-0003-1268-3956

José Elías Rojas Moreno 0000-0002-7674-8264

Elba Graciela Aguilar 0000-0003-2856-6017

Edmundo Guillermo Peiretti 0000-0001-7500-1583

Viviana Romina Lucero Lopez 0000-0003-0863-8474

Graciela De Jesús Albarracín 0000-0003-3989-0111

Nora Lilian Escudero 0000-0003-4378-5234

Yayımlanma Tarihi 1 Nisan 2020
Gönderilme Tarihi 16 Eylül 2019
Yayımlandığı Sayı Yıl 2020Cilt: 6 Sayı: 2

Kaynak Göster

APA Razzeto, G. S., Rojas Moreno, J. E., Aguilar, E. G., Peiretti, E. G., vd. (2020). Influence of heating on chemical composition, antioxidant activity and protein quality of an advanced line Amaranthus cruentus L. seed flour. Food and Health, 6(2), 67-76. https://doi.org/10.3153/FH20008
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