Effect of the dry-wet process on the technological, microbiological, nutritional quality and total phenolic content of pearled quinoa

Quinoa is an Andean grain recognized for its high nutritional value, but the saponin content restricts its direct consumption. Its global expansion and Peru leadership in production call for more sustainable and efficient desaponification processes to prevent potential losses in grain quality. This...

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Autores principales:	Shantall Roque-Mayta, Sheyla N. Burgos-Robles, Gilda Sapillado, Marcio Masculino Schmiele, Edgar Mayta-Pinto
Formato:	Artículo
Lenguaje:	inglés
Publicado:	2026
Materias:	saponins polishing heat treatment (food and biological processing) protein content total phenolic content microbial load grain color water conservation nutritional value Seed and Plant Biochemistry Food Nutrient Composition and Product Development Agricultural Engineering and Mechanization
Acceso en línea:	Enlace permanente (DOI o Handle) Ver en el sistema de origen Registro tomado de OpenAlex, que lo atribuye a la UPeU. Aún no está en el CRIS de la universidad.
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