ReviewPlant foods for human nutrition (Dordrecht, Netherlands)2025
Emerging Opportunities for Expanded Cereals and Andean Grains for the Development of Innovative Foods.
Review in Plant foods for human nutrition (Dordrecht, Netherlands), 2025. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 1 paper.
What it found
Each row is one number read from the abstract, on the scale the paper reported it, with its interval. Left of the dashed line favours the treatment, right favours the comparator. Under each row is the sentence it came from. New to these charts? A ten-minute tutorial.
The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
Neither the registry nor the abstract names a trial number. If this is a trial report, that itself is worth knowing.
Who cites it
1 citing paper in PubMed.
- Explaining Willingness to Pay for Andean Grains Through Health Consciousness.Foods (Basel, Switzerland) · 2026Article
Corrections and comments
PubMed lists nothing against this paper. Absence here is not a guarantee, only a check that was made.
Authors and funding
4 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Andean grains and cereals such as quinoa (Chenopodium quinoa Willd.), kañiwa (Chenopodium pallidicaule Aellen), and amaranth (Amaranthus caudatus) are emerging as strategic ingredients in the formulation of innovative foods owing to their high nutritional value, absence of gluten, and richness of bioactive compounds. This scientific review provides an in-depth analysis of the physical and technological mechanisms involved in thermal expansion (puffing and popping), including traditional (direct fire and sand bed), conventional (puffing gun), and emerging (microwave and infrared) methods. Critical factors affecting puffing efficiency (moisture content, temperature, pressure, and grain structure) and their impact on physicochemical properties, such as starch gelatinization, protein digestibility, and preservation of functional compounds, are discussed. Furthermore, the potential of expanded grains for food customization through 3D printing was explored, highlighting their favorable rheological behavior and formulation capacity. Finally, industrial opportunities and technical challenges that pave the way for functional and sustainable food innovation adapted to different population groups are identified.
Indexed as
Identifiers
41083900What OpenQuestion holds
Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.