ライフサイエンスコーパス: amaranth

1 fibre content was 10% for quinoa and 11% for amaranth.

2 In amaranth, a C(4) dicotyledonous plant, the plastid rbcL

3 Quinoa (Chenopodium quinoa), amaranth (Amaranthus caudatus) and buckwheat (Fagopyrum

4 s (bread wheat and spelt) and pseudocereals (amaranth and buckwheat).

5 als bread wheat and spelt and pseudocereals (amaranth and buckwheat).

6 Quinoa, amaranth and purple corn are Andean cereals largely cons

7 A hazel nut-amaranth bread diet significantly increased the level of

8 ickpea, sorghum, quinoa, black rice, lentil, amaranth, brown rice, oat and white rice flours, using s

9 r percentages of late scaffold recoil in the Amaranth BRS at 3 months (Amaranth BRS=-10+/-16.1% versu

10 No fractures were observed in the Amaranth BRS group at 1.3 mm above nominal values ( appr

11 A total of 99 devices (65 Amaranth BRS versus 34 Absorb bioresorbable vascular sca

12 .0 [5.0-9.0] Absorb BVS versus 0.0 [0.0-0.5] Amaranth BRS).

13 ght, amorphous poly-l-lactic acid-based BRS (Amaranth BRS).

14 fold recoil in the Amaranth BRS at 3 months (Amaranth BRS=-10+/-16.1% versus Absorb BVS=10.7+/-13.2%;

15 r grains such as sorghum, millet, quinoa and amaranth can be alternatives to wheat and corn as ingred

16 r zone for both Coomassie Brilliant Blue and Amaranth dyes; these values were 0.4 that required for t

17 07), Sunset Yellow (E110), Azorubine (E122), Amaranth (E123), Ponceau 4R (E124), Erythrosine (E127),

18 Tartrazine (E102), Amaranth (E123), Sunset Yellow (E110) and Brilliant Blue

19 The effect of addition of amaranth flour and amaranth protein isolate to both a gl

20 Addition of amaranth flour, with a relatively low protein content (1

21 d starch retrogradation in wheat, quinoa and amaranth flours.

22 ur gluten-free (chick pea, lupin, buckwheat, amaranth) flours were used to make yeast-leavened breads

23 is study increases the attractiveness of the amaranth genus as a food crop due to its strong diversit

24 In silico tryptic digestion of amaranth globulins was carried out releasing peptides la

25 analysing the free amino acid composition of amaranth grain.

26 tification of inhibitory DPPIV peptides from amaranth hydrolysates and the prediction of their bindin

27 nds are more frequently split in pressurized amaranth, Hylon VII, and waxy maize starch, while in sor

28 Data on free amino acid content of grain amaranth is very inadequate.

29 tween women who received vitamin A as liver, amaranth leaves, carrots, or retinyl palmitate.

30 (drumstick leaves, taro leaves, bele leaves, amaranth leaves, fern/ota, okra and French bean).

31 itate, vitamin A-fortified rice, goat liver, amaranth leaves, or carrots or 2000 microg retinol equiv

32 hous poly-l-lactic acid-based BRS (APTITUDE, Amaranth Medical [AMA]) to Absorb (bioresorbable vascula

33 mpkin seeds, egg yolk, carum, hazel nuts and amaranth) on the morphological and biochemical parameter

34 ighest inhibition of DPPIV was observed with amaranth peptides released after simulated gastrointesti

35 rbcL mRNA in light-grown, but not etiolated, amaranth plants.

36 On the contrary, addition of amaranth protein isolate decreased acrylamide content by

37 anged in tortilla chips, but the addition of amaranth protein isolate increased the hardness (16-36%)

38 of cookies and tortilla chips prepared using amaranth protein isolate is needed, the above results su

39 The effect of addition of amaranth flour and amaranth protein isolate to both a glucose/asparagine mo

40 d, the above results suggest that the use of amaranth protein may be an interesting way to both mitig

41 nhibitory capacity of peptides released from amaranth seed proteins after enzymatic digestion, agains

42 ocessed (such as wheat, rye, barley, quinoa, amaranth, soya, lentils, and rice) or processed (such as

43 Amaranth species are globally grown food crops.

44 this combined approach, three main groups of amaranth species were assigned.

45 he leaves of 14 genotypes from six different amaranth species were identified and quantified.

46 hum, Hylon VII) and amylopectin (waxy maize, amaranth) starches was studied.

47 Dietary fibre of quinoa and amaranth was analysed for its insoluble and soluble fibr

48 Insoluble fibre (IDF) from quinoa and amaranth was mainly composed of galacturonic acid, arabi

49 plants, and the mercury contents in lettuce, amaranth, water spinach, cowpea and rice samples were co

50 sorbitol spherulites containing the azo dye amaranth were analyzed in detail so as to correct a pers

51 nd 3'-UTRs of AhRbcS1 mRNA from the C4 dicot amaranth were linked to a gusA reporter gene.

52 amylopectin branch chain-length: (i) quinoa, amaranth, wheat (shorter chains); and (ii) sorghum, mill

53 lucose, galacturonic acid and arabinose; for amaranth, xylose was also a major constituent.