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scopus(6)
Fermentation of Vigna sinensis var. carilla Flours by Natural Microflora and Lactobacillus Species
ArticleAbstract: Natural fermentation and an inoculum containing 10% (vol/vol) Lactobacillus fermentum or LactobacillPalabras claves:Autores:Doblado R., Juana Frias, Muñoz R., Vidal‐Valverde C.Fuentes:scopusEffect of processing on the antioxidant vitamins and antioxidant capacity of Vigna sinensis var. Carilla
ArticleAbstract: Cowpea (Vigna sinensis L. var. Carilla) flours obtained by fermentation with inoculum LactobacillusPalabras claves:Antioxidant capacity, Antioxidant vitamins, Cowpeas, Lactobacillus plantarum fermentation, Natural fermentationAutores:Doblado R., Juana Frias, Kozłowska H., Muñoz R., Piskuła M.K., Vidal‐Valverde C., Zieliński H.Fuentes:scopusNutritional improvement of beans (Phaseolus vulgaris) by natural fermentation
ArticleAbstract: The effect of natural fermentation of flour and whole bean seeds (Phaseolus vulgaris) on the contentPalabras claves:Antinutritional factors, Beans, Dietary Fiber, digestibility, Inositol phosphates, Natural fermentation, Protein, starch, tannins, Trypsin inhibitor activity, vitamins, α-GalactosidesAutores:Champ M., Doblado R., Granito M., Guerra M., Juana Frias, Vidal‐Valverde C.Fuentes:scopusInositol phosphate degradation by the action of phytase enzyme in legume seeds
ArticleAbstract: The kinetics of inositol phosphate degradation during the action of naturally occurring endogenous pPalabras claves:Enzyme addition, Inositol phosphates, Legumes, lentils, peas, phytaseAutores:Antezana J., Doblado R., Juana Frias, Vidal‐Valverde C.Fuentes:scopusMicrostructural and biochemical changes in raw and germinated cowpea seeds upon high-pressure treatment
ArticleAbstract: Raw and germinated cowpea seeds (Vigna sinensis) were subjected to high-pressure treatment at 300-50Palabras claves:Cowpea, germination, High pressure, Microstructure, Protein, starchAutores:Błaszczak W., Doblado R., Fornal J., Juana Frias, Sadowska J., Vidal‐Valverde C.Fuentes:scopusKinetics of soluble carbohydrates by action of endo/exo α-galactosidase enzyme in lentils and peas
ArticleAbstract: The kinetics of soluble sugars (available sugars and α-galactosides) during the action of naturallyPalabras claves:Lens esculenta, lentils, peas, Pisum sativum, α -GalactosidaseAutores:Doblado R., Juana Frias, Vidal‐Valverde C.Fuentes:scopus