Processing characteristics and food uses of the pseudocereals amaranth and quinoa.
Abstract
The pseudocereals amaranth and quinoa will be processed using different technological operations (milling, extrusion, drum-drying, baking processes etc.). The process conditions will be defined and described, the achieved intermediate products will be characterized to determine the functionality of the raw materials for these operations. The development of food products will follow, whereby the conditions of the market will be considered to ensure a practice-oriented research.
keywords Amaranth pseudocereals Quinoa
Publikationen
Extrusion cooking of rice flour and amaranth blends.
Autoren: Ilo, S, Liu, Y., Berghofer, E. Jahr: 1999
Journal articles
La acción de la Transglutaminasa.
Autoren: Berghofer, E; Bogner, H; Schönlechner, R Jahr: 2000
Journal articles
Garungskinetik von Amaranth bei der hydrothermischen Behandlung.
Autoren: Ilo, S; Reiselhuber, S; Berghofer, E Jahr: 2001
Journal articles
Using amaranth milling fractions for pasta production.
Autoren: Kovacs, E.T., Berghofer, E., Schönlechner, R., Glattes, H. Jahr: 2001
Chapter in collected volumes
Nutzung von Amaranth und Quinoa in Europa.
Autoren: Berghofer, E; Schoenlechner, R Jahr: 2000
Journal articles
Project staff
Emmerich Berghofer
Ao.Univ.Prof.i.R. Dipl.-Ing. Dr.techn. Emmerich Berghofer
emmerich.berghofer@boku.ac.at
Project Leader
01.01.1998 - 31.12.1999
BOKU partners
External partners
Fa. Posch Leopold
none
coordinator