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Article(2)
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Bioquímica(1)
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ODS 12: Producción y consumo responsables(2)
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scopus(2)
Influence 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: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:scopus