Proceedings, 2020, La Valse-Food 2019 • Isabel Castanheira, Norma Sammán, Loreto Muñoz and Claudia Monika Haros Proceedings, 2020, La Valse-Food 2019
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Proceedings, 2020, la ValSe-Food la Proceedings, 2020, 2019 • Isabel Castanheira, Norma Sammán, Loreto and Monika Claudia Muñoz Haros Proceedings, 2020, la ValSe-Food 2019 Edited by Isabel Castanheira, Norma Sammán, Loreto Muñoz and Claudia Monika Haros Printed Edition of the Special Issue Published in Proceedings www.mdpi.com/journal/proceedings Proceedings, 2020, la ValSe-Food 2019 Proceedings, 2020, la ValSe-Food 2019 Editors Isabel Castanheira Norma C. Samm´an Loreto Munoz ˜ H. Claudia Monika Haros MDPI • Basel • Beijing • Wuhan • Barcelona • Belgrade • Manchester • Tokyo • Cluj • Tianjin Editors Isabel Castanheira Norma C. Samman´ Loreto Munoz˜ H. National Institute of Health Universidad Nacional de Jujuy Universidad Central de Chile Doutor Ricardo Jorge Argentina Chile Portugal Claudia Monika Haros Instituto de Agroqu´ımica y Tecnolog´ıa de Alimentos (IATA-CSIC) Spain Editorial Office MDPI St. Alban-Anlage 66 4052 Basel, Switzerland This is a reprint of articles from the Special Issue published online in the open access journal Proceedings (ISSN 2504-3900) (available at: https://www.mdpi.com/2504-3900/53/1). For citation purposes, cite each article independently as indicated on the article page online and as indicated below: LastName, A.A.; LastName, B.B.; LastName, C.C. Article Title. Journal Name Year, Volume Number, Page Range. ISBN 978-3-0365-0368-4 (Hbk) ISBN 978-3-0365-0369-1 (PDF) Cover image courtesy of Loreto Munoz.˜ © 2020 by the authors. Articles in this book are Open Access and distributed under the Creative Commons Attribution (CC BY) license, which allows users to download, copy and build upon published articles, as long as the author and publisher are properly credited, which ensures maximum dissemination and a wider impact of our publications. The book as a whole is distributed by MDPI under the terms and conditions of the Creative Commons license CC BY-NC-ND. Contents About the Editors .............................................. ix Preface to ”Proceedings, 2020, la ValSe-Food 2019 ” ..........................xiii Ritva Repo-Carrasco-Valencia Nutritional Value and Bioactive Compounds in Andean Ancient Grains Reprinted from: Proceedings 2020, 53, 1, doi:10.3390/proceedings2020053001 ............ 1 Raquel Selma-Gracia, Claudia Monika Haros and Jos´e Mois´es Laparra Potential Beneficial Effects of Chenopodium quinoa and Salvia hispanica L. in Glucose Homeostasis in Hyperglycemic Mice Model Reprinted from: Proceedings 2020, 53, 2, doi:10.3390/proceedings2020053002 ............ 7 Raquel Selma-Gracia, Jos´e Mois´es Laparra Llopis and Claudia Monika Haros Development of New Starch Formulations for Inclusion in the Dietotherapeutic Treatment of Glycogen Storage Disease Reprinted from: Proceedings 2020, 53, 3, doi:10.3390/proceedings2020053003 ............ 11 Pablo Mezzatesta, Silvia Farah, Amanda Di Fabio and Raimondo Emilia Variation of the Nutritional Composition of Quinoa According to the Processing Used Reprinted from: Proceedings 2020, 53, 4, doi:10.3390/proceedings2020053004 ............ 15 Patricia Miranda Villa, Natalia Cervilla, Romina Mufari, Antonella Bergesse and Edgardo Calandri Making Nutritious Gluten-Free Foods from Quinoa Seeds and Its Flours Reprinted from: Proceedings 2020, 53, 5, doi:10.3390/proceedings2020053005 ............ 21 Jehannara Calle, Yaiza Benavent-Gil and Cristina M. Rosell Influence of the Use of Hydrocolloids in the Development of Gluten-Free Breads from Colocasia esculenta Flour Reprinted from: Proceedings 2020, 53, 6, doi:10.3390/proceedings2020053006 ............ 31 Mar´ıa Alejandra Gim´enez, Cristina Noem´ı Segundo, Manuel Oscar Lobo and Norma Cristina Samm´an Physicochemical and Techno-Functional Characterization of Native Corn Reintroduced in the Andean Zone of Jujuy, Argentina Reprinted from: Proceedings 2020, 53, 7, doi:10.3390/proceedings2020053007 ............ 35 Alejandra Chinchilla, Susana Rubio-Arraez, Marisa L. Castell´o and Mar´ıa Dolores Ortol´a Enrichment of Protein and Antioxidants of Cupcake with Moringa (Moringa oleifera) Leaf Powder and Sensorial Acceptability Reprinted from: Proceedings 2020, 53, 8, doi:10.3390/proceedings2020053008 ............ 43 Lourdes Wiszovaty, Silvia Caballero, Cristian Oviedo, Fernanda Ozuna and Laura Mereles Plinia peruviana “Yvapuru”˜ Fruits and Marmalade from Paraguay: Autochthon Products with Antioxidant Potential Reprinted from: Proceedings 2020, 53, 9, doi:10.3390/proceedings2020053009 ............ 49 Coronel Eva, Caballero Silvia, Baez Rocio, Villalba Rocio and Mereles Laura Sicana odorifera “Kurugua” from Paraguay, Composition and Antioxidant Potential of Interest for the Food Industry Reprinted from: Proceedings 2020, 53, 10, doi:10.3390/proceedings2020053010 ........... 55 v Rafael Alarc´on, Billy Gonzales, Axel Sotelo, Gabriela Gallardo, Mar´ıa del Carmen P´erez-Camino and Nancy Chasquibol Microencapsulation of Sacha Inchi (Plukenetia huayllabambana) Oil by Spray Drying with Camu Camu (Myrciaria dubia (H.B.K.) Mc Vaugh) and Mango (Mangifera indica) Skins Reprinted from: Proceedings 2020, 53, 11, doi:10.3390/proceedings2020053011 ........... 61 Julio Rueda, Manuel Oscar Lobo and Nornma Cristina Samm´an Changes in the Antioxidant Activity of Peptides Released during the Hydrolysis of Quinoa (Chenopodium quinoa willd) Protein Concentrate Reprinted from: Proceedings 2020, 53, 12, doi:10.3390/proceedings2020053012 ........... 67 Mar´ıa Dolores Jim´enez, Manuel Oscar Lobo and Norma Cristina Samm´an Technological and Sensory Properties of Baby Purees Formulated with Andean Grains and Dried with Different Methods Reprinted from: Proceedings 2020, 53, 13, doi:10.3390/proceedings2020053013 ........... 75 Francisco Teodoro Rios, Argentina Angelica Amaya, Manuel Oscar Lobo and Norma Cristina Samman Design and Acceptability of a Multi-Ingredients Snack Bar Employing Regional PRODUCTS with High Nutritional Value Reprinted from: Proceedings 2020, 53, 14, doi:10.3390/proceedings2020053014 ........... 83 Ritva Repo-Carrasco-Valencia, Julio Vidaurre-Ruiz and Genny Isabel Luna-Mercado Development of Gluten-Free Breads Using Andean Native Grains Quinoa, Kaniwa,˜ Kiwicha and Tarwi Reprinted from: Proceedings 2020, 53, 15, doi:10.3390/proceedings2020053015 ........... 91 Elsa Julieta Salazar de Ariza, Ana Ruth Belloso Archila, Ingrid Odete Sanabria Solchaga and Sandra Beatriz Morales P´erez Nutritional Composition and Uses of Chia (Salvia hispanica) in Guatemala Reprinted from: Proceedings 2020, 53, 16, doi:10.3390/proceedings2020053016 ........... 97 Tal´ıa Hern´andez-P´erez, Mar´ıa Elena Valverde, Domancar Orona-Tamayo and Octavio Paredes-Lopez Chia (Salvia hispanica): Nutraceutical Properties and Therapeutic Applications Reprinted from: Proceedings 2020, 53, 17, doi:10.3390/proceedings2020053017 ...........103 Armando M. Mart´ın Ortega and Maira Rub´ı Segura Campos Effect of Chia Seed Oil (Salvia hispanica L.) on Cell Viability in Breast Cancer Cell MCF-7 Reprinted from: Proceedings 2020, 53, 18, doi:10.3390/proceedings2020053018 ...........109 Mar´ıa Gabriela Bord´on, Noelia P. X. Alasino, Maria Victoria Defa´ın Tesoriero, Nahuel Camacho, Maria C. Penci and Marcela L. Mart´ınez and Pablo D. Ribotta Spray-Air Contact in Tall and Short-Type Spray Dryers Affects Important Physicochemical Properties of Microencapsulated Chia Seed Oil Reprinted from: Proceedings 2020, 53, 19, doi:10.3390/proceedings2020053019 ...........115 Luciana M. Julio, Vanesa Y. Ixtaina and Mabel C. Tom´as Development and Characterization of Functional O/W Emulsions with Chia Seed (Salvia hispanica L.) by-Products Reprinted from: Proceedings 2020, 53, 20, doi:10.3390/proceedings2020053020 ...........123 Natalia Vera, Laura Laguna, Liliana Zura and Loreto A. Munoz ˜ A Comparative Study of the Physical Changes of Two Soluble Fibers during In Vitro Digestion Reprinted from: Proceedings 2020, 53, 21, doi:10.3390/proceedings2020053021 ...........129 vi Mar´ıa Gabriela Bord´on, Gabriela Noel Barrera, Maria C. Penci, Andrea Bori, Victoria Caballero, Pablo Ribotta and Marcela Lilian Mart´ınez Microencapsulation of Chia Seed Oil (Salvia hispanica L.) in Spray and Freeze-Dried Whey Protein Concentrate/Soy Protein Isolate/Gum Arabic (WPC/SPI/GA) Matrices Reprinted from: Proceedings 2020, 53, 22, doi:10.3390/proceedings2020053022 ...........135 vii About the Editors Isabel Castanheira, PhD (ORCID: 0000-0001-7273-0676), Principal Researcher, Head of the Food and Nutrition Department, National Institute of Health Doutor Ricardo Jorge. As Head of Department, she is responsible for consolidating INSA’s national and international reputation for developing and applying analytical methods for assessing food quality and food safety. She coordinates activities on the content of nutrients and contaminants of emerging interest in food products in terms of the comparability and reliability of the measurement values. She coordinates the management of activities related to the food–disease relationship. As a member of the WHO Collaborating Centre for Nutrition and Childhood Obesity, she works under WHO recommendations to characterize infant foods and other commodities with relevance to nutritional epidemiology. As a chairperson of the IMEKO Technical Committee for Metrology in Food and Nutrition (2009–2020), she worked on aspects of the traceability routes to SI units involving intermediate reference points which are identified and developed through state-of-the-art analytical methods. She has been a member of international collaborative studies focusing on the certification campaign of values