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Article(3)
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European Food Research and Technology(1)
Journal of the Science of Food and Agriculture(1)
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scopus(3)
Effect of treatment with α-galactosidase, tannase or a cell-wall-degrading enzyme complex on the nutritive utilisation of protein and carbohydrates from pea (Pisum sativum L.) flour
ArticleAbstract: The effect of treatment with α-galactosidase, tannase or a cell-wall-degrading enzyme complex underPalabras claves:Carbohydrates, Cell-wall-degrading enzyme complex, Nutritive utilisation, Pea flour, Protein, Tannase, Treatment, α-galactosidaseAutores:Aranda P., Frejnagel S., Gómez-Villalva E., Juana Frias, Lopez-Jurado M., Porres J.M., Urbano G., Vidal‐Valverde C.Fuentes:scopusNutritional assessment of raw and germinated pea (Pisum sativum L.) protein and carbohydrate by in vitro and in vivo techniques
ArticleAbstract: Objective: We assessed the effect of germinating Pisum sativum L. variant Arvense cv. Esla for 3 andPalabras claves:Carbohydrates, germination, in vitro, In vivo, Nutritional assessment, Peas (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:scopusInfluence of processing on available carbohydrate content and antinutritional factors of chickpeas
ArticleAbstract: The effect of chickpea processing (soaking, soaking plus cooking and dry heating) on the content ofPalabras claves:Carbohydrates, chickpeas, starch, Trypsin inhibitor activity, α-GalactosidesAutores:Diaz-Pollan C., Juana Frias, Sotomayor C., Urbano G., Vidal‐Valverde C.Fuentes:scopus