Exploring the Future of Extrusion with Andean Grains: Macromolecular Changes, Innovations, Future Trends and Food Security

This review aimed to explore the impact of extrusion on Andean grains, such as quinoa, kañiwa, and kiwicha, highlighting their macromolecular transformations, technological innovations, and contributions to food security. These grains, which are rich in starch, high-quality proteins, and antioxidant...

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Autores principales: Franklyn Zapana, Julio Vidaurre-Ruiz, Laura Linares-García, Ritva Repo‐Carrasco‐Valencia
Formato: Otro
Lenguaje:inglés
Publicado: 2025
Materias:
Extrusion
Food security
Food systems
Biotechnology
Business
Food science
Food chemistry
Starch
Chemistry
Natural resource economics
Agriculture
Biology
Materials science
Green chemistry
Economics
Ecology
Biochemistry
Metallurgy
Ionic liquid
Catalysis
Food Security
Edible Grain chemistry
Dietary Fiber analysis
Dietary Proteins analysis
Food Handling methods
Food Supply
Humans
Nutritive Value
Starch chemistry
Chenopodium quinoa chemistry
Life Sciences Agricultural and Biological Sciences Food Science Seed and Plant Biochemistry
Physical Sciences Environmental Science Ecology Agriculture Sustainability and Environmental Impact
Health Sciences Nursing Nutrition and Dietetics Food composition and properties
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Internet

https://pubmed.ncbi.nlm.nih.gov/39825970
https://hdl.handle.net/20.500.15037/1555

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