{"type": "FeatureCollection", "features": [{"id": "10.1007/s00217-019-03253-9", "type": "Feature", "geometry": null, "properties": {"updated": "2026-07-27T16:14:39Z", "type": "Journal Article", "created": "2019-02-26", "title": "Influence of tara gum and xanthan gum on rheological and textural properties of starch-based gluten-free dough and bread", "description": "The aim of this research was to determine the influence of tara gum and xanthan gum on rheological and textural properties of gluten-free doughs and breads made from corn starch and potato starch. Four formulations were developed: corn starch with xanthan gum (CS-XG), corn starch with tara gum (CS-TG), potato starch with xanthan gum (PS-XG) and potato starch with tara gum (PS-TG) (XG and TG\u20140.5% of flour). Rheological and textural properties of doughs were evaluated, as well as specific volume, alveolar structure and texture profile of breads. The results showed that the addition of tara gum increased pasting properties of the potato starch formulation, however, in the corn starch formulations, it was not significantly different from xanthan gum addition. All formulations showed more elastic than viscous behavior (G\u2032>G\u2033) and these viscoelastic properties had an influence on the kinetics of dough growth during the leavening process. The formulation PS-XG presented high specific volume, low crumb hardness, and good crumb structure, while the PS-TG showed inferior properties. In contrast, in the corn starch formulations, CS-XG and CS-TG presented very similar physical characteristics. The application of tara gum in gluten-free breads is reported for the first time and depending on the starch used it showed desirable properties for obtaining good quality products.", "keywords": ["2. Zero hunger", "Propiedades reol\u00f3gicas", "Evaluaci\u00f3n", "Textura", "04 agricultural and veterinary sciences", "Panificaci\u00f3n", "Pan", "Per\u00fa", "0404 agricultural biotechnology", "https://purl.org/pe-repo/ocde/ford#2.11.01", "Goma Xantan", "Goma de tara", "0405 other agricultural sciences", "Gluten", "Productos de panader\u00eda"]}, "links": [{"href": "http://link.springer.com/content/pdf/10.1007/s00217-019-03253-9.pdf"}, {"href": "https://doi.org/10.1007/s00217-019-03253-9"}, {"rel": "related", "href": "https://repository.soilwise-he.eu/cat/collections/metadata:main/items/European%20Food%20Research%20and%20Technology", "name": "related record", "description": "related record", "type": "application/json"}, {"rel": "self", "type": "application/geo+json", "title": "10.1007/s00217-019-03253-9", "name": "item", "description": "10.1007/s00217-019-03253-9", "href": "https://repository.soilwise-he.eu/cat/collections/metadata:main/items/10.1007/s00217-019-03253-9"}, {"rel": "collection", "type": "application/json", "title": "Collection", "name": "collection", "description": "Collection", "href": "https://repository.soilwise-he.eu/cat/collections/metadata:main"}], "time": {"date": "2019-02-26T00:00:00Z"}}, {"id": "10.1007/s11130-020-00799-y", "type": "Feature", "geometry": null, "properties": {"updated": "2026-07-27T16:15:23Z", "type": "Journal Article", "created": "2020-02-03", "title": "Profile and Content of Residual Alkaloids in Ten Ecotypes of Lupinus mutabilis Sweet after Aqueous Debittering Process", "description": "Abstract<p>The evaluation of the level of alkaloids in edible Lupinus species is crucial from a food safety point of view. Debittering of lupin seeds has a long history; however, the control of the level of alkaloids after processing the seeds is typically only evaluated by changes in the bitter taste. The aim of this study was to evaluate the profile and residual levels of quinolizidine alkaloids (QA) in (Lupinus mutabilis Sweet) after aqueous debittering process. Samples from 10 ecotypes from different areas of Peru were analyzed before and after the process. Based on results obtained by gas chromatography and mass spectrometry, from eight alkaloids identified before the debittering process, only small amounts of lupanine (avg. 0.0012\uffc2\uffa0g/100\uffc2\uffa0g DM) and sparteine (avg. 0.0014\uffc2\uffa0g/100\uffc2\uffa0g DM) remained in the seeds after the debittering process, and no other alkaloids were identified. The aqueous debittering process reduced the content of alkaloids to levels far below the maximal level allowed by international regulations (\uffe2\uff89\uffa4 0.2\uffc2\uffa0g/kg DM).</p>", "keywords": ["0301 basic medicine", "Lupin Seeds", "Sparteine", "Organic chemistry", "Propiedades fisicoqu\u00edmicas", "Plant Science", "Gas Chromatography-Mass Spectrometry", "Evolution and Nutritional Properties of Lupin Seeds", "Agricultural and Biological Sciences", "Food science", "Per\u00fa", "03 medical and health sciences", "Deshidrataci\u00f3n acuosa", "Alkaloids", "Secado", "Tarwi", "https://purl.org/pe-repo/ocde/ford#2.11.01", "Granos", "Composici\u00f3n qu\u00edmica", "ta116", "Biology", "Ecotipos", "Ecology", " Evolution", " Behavior and Systematics", "Ecotype", "2. Zero hunger", "Original Paper", "0303 health sciences", "Rendimiento", "Procesamiento", "Evaluaci\u00f3n", "ta1183", "An\u00e1lisis organol\u00e9ptico", "ta1182", "Botany", "Life Sciences", "Diversity and Applications of Cyperus Species", "Lupinus", "Chocho", "Chemistry", "Contenido proteico", "Evolution and Ecology of Endophyte-Grass Symbiosis", "Taste", "Seeds", "Lupinus mutabilis"]}, "links": [{"href": "http://link.springer.com/content/pdf/10.1007/s11130-020-00799-y.pdf"}, {"href": "https://doi.org/10.1007/s11130-020-00799-y"}, {"rel": "related", "href": "https://repository.soilwise-he.eu/cat/collections/metadata:main/items/Plant%20Foods%20for%20Human%20Nutrition", "name": "related record", "description": "related record", "type": "application/json"}, {"rel": "self", "type": "application/geo+json", "title": "10.1007/s11130-020-00799-y", "name": "item", "description": "10.1007/s11130-020-00799-y", "href": "https://repository.soilwise-he.eu/cat/collections/metadata:main/items/10.1007/s11130-020-00799-y"}, {"rel": "collection", "type": "application/json", "title": "Collection", "name": "collection", "description": "Collection", "href": "https://repository.soilwise-he.eu/cat/collections/metadata:main"}], "time": {"date": "2020-02-03T00:00:00Z"}}, {"id": "10.1016/j.jcs.2019.102829", "type": "Feature", "geometry": null, "properties": {"updated": "2026-07-27T16:16:56Z", "type": "Journal Article", "created": "2019-09-06", "title": "Morpho-densitometric traits for quinoa (Chenopodium quinoa Willd.) seed phenotyping by two X-ray micro-CT scanning approaches", "description": "Recent studies are increasingly focusing on quinoa (Chenopodium quinoa) as a high-quality protein-rich food source and, in general, on seed quality. This latter is a complex trait difficult to characterize with standard measurements or analyses. X-ray micro-CT allows to visualise the internal structure of small objects and has been already used in seed research, mostly for maize kernel characterization. To date this technique has not yet been applied to study quinoa seeds, despite the increasing interest for their nutritional properties. The aim of this work was to explore the use of X-ray microtomography to provide new traits improving the seed phenotyping of quinoa. Two different scanning approaches have been compared: one based on the simultaneous scanning of multiple seeds (30) at lower resolution (20 ?m voxel size) and one based on the scanning of a single seed at higher resolution (2 ?m voxel size). Such approaches were tested on a study case consisting of four different quinoa genotypes. Among the measured morpho-densitometric parameters, the embryo volume and weight ratios (derived from bulk and single seed scanning, respectively) showed high positive correlation with the total protein content, while the thickest fraction of the pericarp was the best correlated with the presence of saponins.", "keywords": ["Fitomejoramiento", "2. Zero hunger", "0301 basic medicine", "0303 health sciences", "Evaluaci\u00f3n", "Rayos-X", "Seed quality", "Semillas", "Variaci\u00f3n gen\u00e9tica", "Quinua", "Per\u00fa", "03 medical and health sciences", "https://purl.org/pe-repo/ocde/ford#2.11.01", "Quinoa", "Radiaci\u00f3n", "3D image analysis", "X-ray micro-CT", "Chenopodium quinoa", "Fenotipos"]}, "links": [{"href": "https://iris.cnr.it/bitstream/20.500.14243/386031/1/prod_406462-doc_142170.pdf"}, {"href": "https://iris.cnr.it/bitstream/20.500.14243/386031/2/prod_406462-doc_142171.pdf"}, {"href": "https://iris.cnr.it/bitstream/20.500.14243/386031/4/prod_406462-doc_147996.pdf"}, {"href": "https://doi.org/10.1016/j.jcs.2019.102829"}, {"rel": "related", "href": "https://repository.soilwise-he.eu/cat/collections/metadata:main/items/Journal%20of%20Cereal%20Science", "name": "related record", "description": "related record", "type": "application/json"}, {"rel": "self", "type": "application/geo+json", "title": "10.1016/j.jcs.2019.102829", "name": "item", "description": "10.1016/j.jcs.2019.102829", "href": "https://repository.soilwise-he.eu/cat/collections/metadata:main/items/10.1016/j.jcs.2019.102829"}, {"rel": "collection", "type": "application/json", "title": "Collection", "name": "collection", "description": "Collection", "href": "https://repository.soilwise-he.eu/cat/collections/metadata:main"}], "time": {"date": "2019-11-01T00:00:00Z"}}], "links": [{"rel": "self", "type": "application/geo+json", "title": "This document as GeoJSON", "href": "https://repository.soilwise-he.eu/cat/collections/metadata:main/items?keywords=Evaluaci%C3%B3n&f=json", "hreflang": "en-US"}, {"rel": "alternate", "type": "text/html", "title": "This document as HTML", "href": "https://repository.soilwise-he.eu/cat/collections/metadata:main/items?keywords=Evaluaci%C3%B3n&f=html", "hreflang": "en-US"}, {"rel": "collection", "type": "application/json", "title": "Collection URL", "href": "https://repository.soilwise-he.eu/cat/collections/metadata:main", "hreflang": "en-US"}, {"type": "application/geo+json", "rel": "first", "title": "items (first)", "href": "https://repository.soilwise-he.eu/cat/collections/metadata:main/items?keywords=Evaluaci%C3%B3n&", "hreflang": "en-US"}, {"rel": "last", "type": "application/geo+json", "title": "items (last)", "href": "https://repository.soilwise-he.eu/cat/collections/metadata:main/items?keywords=Evaluaci%C3%B3n&offset=3", "hreflang": "en-US"}], "numberMatched": 3, "numberReturned": 3, "distributedFeatures": [], "timeStamp": "2026-07-27T17:02:16.757220Z"}