Mostrando 3 resultados de: 3
Filtros aplicados
Subtipo de publicación
Article(3)
Área temáticas
Bioquímica(2)
Fisiología humana(2)
Tecnología alimentaria(2)
Alimentación y bebidas(1)
Microorganismos, hongos y algas(1)
Origen
scopus(3)
Nutritional Assessment of Raw, Heated, and Germinated Lentils
ArticleAbstract: Studies of the nutritive value of raw, dry-heated, and germinated lentils were carried out by chemicPalabras claves:dry-heat treatment, germination, lentils, methionine supplementation, nutritive utilizationAutores:Diaz-Pollan C., Fernandez M., Hernandez J., Juana Frias, Lopez-Jurado M., Moreu M.C., Prodanov M., Urbano G., Vidal‐Valverde C.Fuentes:scopusInfluence of Processing on Trypsin Inhibitor Activity of Faba Beans and Its Physiological Effect
ArticleAbstract: Changes in the trypsin inhibitor activity (TIA) of faba beans (Vicia faba L. Major) were investigatePalabras claves:Cooking, Dry-Heating, Faba beans, Food transformation index, Protein efficiency ratio, soaking, Trypsin inhibitor activityAutores:Diaz-Pollan C., Fernandez M., Juana Frias, Lopez-Jurado 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:scopus