Effect of Sprouting, Fermentation and Cooking on Antioxidant Content and Total Antioxidant Activity in Quinoa and Amaranth.

The study of different processing techniques, such as sprouting, cooking and fermentation, can help to develop new products for human health. In this work, raw, cooked and fermented seeds and germinated seeds of Willd. var.

Early Physiological, Cytological and Antioxidative Responses of the Edible Halophyte Exposed to Salt Stress.

Quinoa ( Willd.) is a plant of South American origin recently valorized for its nutritional and nutraceutical properties in human diet. Quinoa is cultivated in many parts of the world, with a selection of varieties with good adaptability to extreme climatic conditions and salt stress.