The effect of Quinoa flour and enzymes on the quality of gluten-free bread.

Gluten-free products usually are produced by refined flours such as rice and corn flour, which the bran is separated during processing. These flours are not nutritionally as rich as gluten containing products. Moreover, gluten-free bread has several technical problems such as unfavorable texture, low volume, quick staling, and weaker color and taste compared with the wheat flour products.

Phytoremediation of stable Cs from solutions by Calendula alata, Amaranthus chlorostachys and Chenopodium album.

Uptake rate of (133)Cs, at three different concentrations of CsCl, by Calendula alata, Amaranthus chlorostachys and Chenopodium album plants grown outdoors was studied. These plants grow abundantly in semi-arid regions and their varieties exist in many parts of the world. When exposed to lowest Cs concentration 68 percent Cs was remediated by Chenopodium album.

Potential of Calendula alata for phytoremediation of stable cesium and lead from solutions.

Calendula alata plants were tested for their potential to remove stable cesium and lead from solutions in a 15-day period. The plants were grown hydroponically and placed in solutions containing CsCl and Pb(C₂H₃O₂)₂ at different concentrations (0.6, 2 and 5 mg l⁻¹).