Mostrando 4 resultados de: 4
Filtros aplicados
Subtipo de publicación
Article(4)
Área temáticas
Tecnología alimentaria(3)
Alimentación y bebidas(1)
Bioquímica(1)
Ecología(1)
Fisiología humana(1)
Origen
scopus(4)
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:scopusNutrients and antinutritional factors in faba beans as affected by processing
ArticleAbstract: The influence on the nutrients content (soluble sugars, starch, dietary fibre and calcium) and antinPalabras claves:Antinutritional factors, Faba beans, germination, Nutrients, soakingAutores:Diaz-Pollan C., Fernandez M., Juana Frias, Sotomayor C., Urbano G., Vidal‐Valverde C.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: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