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European Food Research and Technology(1)
Journal of Agricultural and Food Chemistry(1)
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scopus(3)
Assessment of nutritional compounds and antinutritional factors in pea (Pisum sativum) seeds
ArticleAbstract: The nutrient and antinutritional factor content of 18 pea lines was studied. The following levels wePalabras claves:Antinutritional factors, Nutrients, peasAutores:Blázquez I., Hernández A., Juana Frias, Martín-Álvarez P.J., Rodríguez C., Sierra I., Vicente G., Vidal‐Valverde C.Fuentes:scopusNew functional legume foods by germination: Effect on the nutritive value of beans, lentils and peas
ArticleAbstract: The effect of different conditions of germination at a semi-pilot scale on the content of availablePalabras claves:Alpha-galactosides, Available soluble sugars, Functional foods, germination, Inositol phosphates, Legumes, Vitamin B 1, Vitamin B 2Autores:Blázquez I., Juana Frias, Kuo Y.H., Lambein F., Sierra I., Vidal‐Valverde C.Fuentes:scopusNutritional evaluation of ethanol-extracted lentil flours
ArticleAbstract: Lentil flours were extracted with 80% ethanol at 25 and 50 °C for 1, 2, or 3 h. The various nitrogenPalabras claves:Ethanol extraction, lentils, protein quality, Soluble carbohydrates, Vitamins B and B 1 2Autores:Ángeles Medrano M., Ángeles Sanz M., Blázquez I., Hernández A., Juana Frias, Sierra I., Vidal‐Valverde C.Fuentes:scopus