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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:scopusInfluence 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:scopus