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scopus(6)
Effect of phytic acid degradation by soaking and exogenous phytase on the bioavailability of magnesium and zinc from Pisum sativum, L.
ArticleAbstract: The effect of dephytinization of Pisum sativum, L. flour on the bioavailability of Mg and Zn was evaPalabras claves:Bioavailability, L., Magnesium, phytase, Pisum sativum, ZincAutores:Aranda P., Frejnagel S., Gómez-Villalva E., Juana Frias, Lopez-Jurado M., Porres J.M., Urbano G.Fuentes:scopusNutritional evaluation of lentil flours obtained after short-time soaking processes
ArticleAbstract: Twenty-four short-time soaking (STS) processes were carried out to study the influence of some experPalabras claves:Available niacin, Available soluble sugars, lentils, soaking, starch, Trypsin inhibitor activity, Vitamin B 1, Vitamin B 2, α-GalactosidesAutores:Hedley C.L., Juana Frias, Prodanov M., Sierra I., Sotomayor C., Urbano G., Vidal‐Valverde C.Fuentes:scopusNutritional evaluation of pea (Pisum sativum L.) Protein diets after mild hydrothermal treatment and with and without added phytase
ArticleAbstract: The effect of mild hydrothermal treatment and the addition of phytase under optimal conditions (pH 5Palabras claves:Mild hydrothermal treatment, nutritive utilization, phytase, Phytic acid, PISUM SATIVUM L., ProteinAutores:Aranda P., Frejnagel S., Gómez-Villalva E., Juana Frias, Lopez-Jurado M., Porres J.M., Urbano G., Vidal‐Valverde C.Fuentes:scopusImprovement in food intake and nutritive utilization of protein from Lupinus albus var. multolupa protein isolates supplemented with ascorbic acid
ArticleAbstract: The protein quality of protein isolates from lupin (LPI) (Lupinus albus var. multolupa), prepared byPalabras claves:Ascorbic acid supplementation, biological evaluation, Growing rats, Lupinus albus var. multolupa, Protein isolatesAutores:Cristina Martínez-Villaluenga, Juana Frias, Porres J.M., Urbano G., Vidal‐Valverde C.Fuentes:scopusLentil Starch Content and its Microscopical Structure as Influenced by Natural Fermentation
ArticleAbstract: Lentil seeds (Lens culinaris var. vulgaris, cultivar Magda-20) were allowed to ferment naturally atPalabras claves:Autores:Fornal J., Juana Frias, Sadowska J., Sotomayor C., Urbano G., Vidal‐Valverde C.Fuentes:scopusSynthesis of [ <sup>77</sup> Se]-methylselenocysteine when preparing sauerkraut in the presence of [ <sup>77</sup> Se]-selenite. Metabolic transformation of [ <sup>77</sup> Se]-methylselenocysteine in Wistar rats determined by LC-IDA-ICP-MS
ArticleAbstract: The use of enriched Se isotopes as tracers has provided important information on Se metabolism. HowePalabras claves:IDA-ICP-MS, metabolism, Sauerkraut, [ Se]-methylselenocysteine labeling 77, [ Se]-methylselenocysteine synthesis 77Autores:Cámara C., Cristina Martínez-Villaluenga, Juana Frias, Madrid Y., Peñas E., Pérez-Corona T., Porres J.M., Sánchez-Martínez M., Urbano G.Fuentes:scopus