Mostrando 3 resultados de: 3
Nutritional 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: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: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