Mostrando 3 resultados de: 3
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Article(3)
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Zeitschrift für Lebensmittel-Untersuchung und -Forschung(2)
Journal of Agricultural and Food Chemistry(1)
Effect of natural fermentation on carbohydrates, riboflavin and trypsin inhibitor activity of lentils
ArticleAbstract: Lentils were subjected to natural fermentation for 4 days at 30°C. The pH value fell to 3.8 during tPalabras claves:Autores:Bacon J., Juana Frias, Prodanov M., Ruiz R., Tabera J., Vidal‐Valverde C.Fuentes:scopusNatural fermentation of lentils - Influence of time, concentration and temperature on protein content, trypsin inhibitor activity and phenolic compound content
ArticleAbstract: Lentil (Lens culinaris var. vulgaris) flour was naturally fermented for 4 days at different temperatPalabras claves:Autores:Estrella I., Juana Frias, Tabera J., Vidal‐Valverde C., Villa R.Fuentes:scopusNatural fermentation of lentils. Influence of time, flour concentration, and temperature on the kinetics of monosaccharides, disaccharide, and α-galactosides
ArticleAbstract: Lentil seeds (Lens culinaris var. Vulgaris cv. Magda 20) were left to ferment naturally at differentPalabras claves:Ciceritol, Flatulence-causing oligosaccharides, lentils, Natural fermentation, Raffinose, soluble sugars, StachyoseAutores:Hedley C.L., Honke J., Juana Frias, Kozłowska H., Tabera J., Vidal‐Valverde C.Fuentes:scopus