Mostrando 10 resultados de: 14
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scopus(14)
Ca and P bioavailability of processed lentils as affected by dietary fiber and phytic acid content
ArticleAbstract: The influence of germination for 6 days and dry-heating at 120°C for 15 min on the content of calciuPalabras claves:calcium, Dietary Fibre, Dry-Heating, germination, lentils, nutritive utilization, phosphorusAutores:Fernandez M., Juana Frias, Lopez-Jurado M., Moreu M.C., Porres-Foulquie J., Urbano G., Vidal‐Valverde C.Fuentes:scopusEffect 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:scopusEffect 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: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 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: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: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:scopusNutritional value
Book PartAbstract: The importance of lentils as important dietary sources of macro and micronutrients essential for humPalabras claves:Autores:Juana Frias, 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:scopus