Pseudocereals – A bibliometric analysis and literature review on the potential for manufacturing flours, bakery products and milk analogues

Feitosa, Bruno Fonsêca; Barros, Jefferson Henrique Tiago; Feitoza, João Vitor Fonseca

doi:10.1016/j.nfs.2024.100163

Cited by 2 publications

(2 citation statements)

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“…Protein content falls within the range established by Reyes García et al [ 28 ]. Quinoa and kiwicha, as pseudocereals, are noteworthy for their reserve proteins (60–70% of fractions), such as globulins and albumins, rich in essential amino acids and sulfur [ 30 ]. The protein content of T2 falls within the range set by Verena et al [ 27 ], with a significant difference among samples ( p < 0.05).…”

Section: Resultsmentioning

confidence: 99%

“…Total carbohydrates, representing a function of water, fat, ash and protein content, exhibit significant differences among samples ( p < 0.05). Carbohydrates fall within the expected range of 48.5–82.2%, constituting the main components of pseudocereals in the form of starch, monosaccharides and disaccharides, including glucose, fructose, arabinose, xylose, sucrose and maltose [ 30 ].…”

Section: Resultsmentioning

confidence: 99%

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Technofunctional Properties and Rheological Behavior of Quinoa, Kiwicha, Wheat Flours and Their Mixtures

Jamanca-Gonzales,

Ocrospoma-Dueñas,

Eguilas-Caushi

et al. 2024

Molecules

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Wheat flour is a common raw material in the food industry; however, Andean grains, such as quinoa and kiwicha, are gaining popularity due to their quality proteins, fiber, and bioactive compounds. A trend has been observed toward the enrichment of products with these Andean flours, with them even being used to develop gluten-free foods. However, evaluating interactions between raw materials during industrial processes can be complicated due to the diversity of inputs. This study focused on evaluating the technofunctional and rheological properties of wheat, quinoa and kiwicha flours using a simple lattice mixture design. Seven treatments were obtained, including pure flours and ternary mixtures. Analyses of particle size distribution, water absorption index, subjective water absorption capacity, soluble material index, swelling power, apparent density and physicochemical properties were performed. Additionally, color analysis, photomicrographs and Raman spectroscopy were carried out. The results indicate significant differences in properties such as particle size, water absorption and rheological properties between the flours and their mixtures. Variations in color and microstructure were observed, while Raman spectroscopy provided information on molecular composition. These findings contribute to the understanding of the behavior of Andean flours in baking and pastry making, facilitating their application in innovative food products.

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Section: Resultsmentioning

confidence: 99%

Section: Resultsmentioning

confidence: 99%

Technofunctional Properties and Rheological Behavior of Quinoa, Kiwicha, Wheat Flours and Their Mixtures

Jamanca-Gonzales,

Ocrospoma-Dueñas,

Eguilas-Caushi

et al. 2024

Molecules

View full text Add to dashboard Cite

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Charting the rise of ONNX in swift image processing: a publications exploration

Obaideen,

Bonny,

AlShabi

2024

Real-Time Image Processing and Deep Learning 2024

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In the rapidly evolving realm of machine learning, the integration of the Open Neural Network Exchange (ONNX) has become increasingly significant, particularly in image processing applications. This study conducts a comprehensive examination of the role of ONNX in enhancing image processing efficiency. Utilizing a diverse range of peer-reviewed articles, conference papers, and technical reports, we quantitatively evaluate ONNX's adoption, impact, and innovation trajectory within the field. Our findings reveal a consistent rise in ONNX's use for various image processing tasks, attributable to its versatility in integrating with multiple machine learning frameworks and harnessing hardware-specific optimizations. A notable observation from our study is the positive relationship between ONNX implementation and reduced image processing times, evident in applications like real-time object detection and high-resolution image synthesis. Our analysis also highlights the growing collaborations between academic and industrial sectors in advancing ONNX capabilities, underlining its pivotal role in future imaging solutions. In summary, this paper emphasizes ONNX's transformative influence in the field of image processing. The ongoing developments and active community engagement point towards a promising future for more rapid and efficient image processing methods.

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Pseudocereals – A bibliometric analysis and literature review on the potential for manufacturing flours, bakery products and milk analogues

Cited by 2 publications

References 53 publications

Technofunctional Properties and Rheological Behavior of Quinoa, Kiwicha, Wheat Flours and Their Mixtures

Technofunctional Properties and Rheological Behavior of Quinoa, Kiwicha, Wheat Flours and Their Mixtures

Charting the rise of ONNX in swift image processing: a publications exploration

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