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Effects of different germination conditions on the contents of free protein and non-protein amino acids of commercial legumes
ArticleAbstract: Seeds of beans, lentils and peas were germinated for 2, 4 and 6 days, either under continuous lightPalabras claves:Free amino acids, germination, Legumes, Lens culinaris, Light effect, Phaseolus vulgaris, Pisum sativum, SeedlingsAutores:Juana Frias, Kuo Y.H., Lambein F., Rozan P., Vidal‐Valverde C.Fuentes:scopusKinetics of free protein amino acids, free non-protein amino acids and trigonelline in soybean (Glycine max L.) and lupin (Lupinus angustifolius L.) sprouts
ArticleAbstract: A contribution for a better nutritional knowledge of lupin (Lupinus angustifolius L. var. zapaton) aPalabras claves:Free non-protein amino acids, Free protein aminoacids, Legumes, Lupin and soybean seedlings, TrigonellineAutores:Cristina Martínez-Villaluenga, Juana Frias, Kuo Y.H., Lambein F., 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:scopus