Mostrando 5 resultados de: 5
Filtros aplicados
Subtipo de publicación
Article(5)
Publisher
European Food Research and Technology(3)
Starch/Staerke(1)
Zeitschrift fur Lebensmittel -Untersuchung und -Forschung(1)
Área de conocimiento
Ciencia agraria(3)
Ciencia de los alimentos(2)
Ciencias Agrícolas(1)
Fitopatología(1)
Origen
scopus(5)
Nutrients and antinutritional factors in faba beans as affected by processing
ArticleAbstract: The influence on the nutrients content (soluble sugars, starch, dietary fibre and calcium) and antinPalabras claves:Antinutritional factors, Faba beans, germination, Nutrients, soakingAutores:Diaz-Pollan C., Fernandez M., Juana Frias, Sotomayor C., Urbano G., Vidal‐Valverde C.Fuentes:scopusNutritional evaluation of lentil flours obtained after short-time soaking processes
ArticleAbstract: Twenty-four short-time soaking (STS) processes were carried out to study the influence of some experPalabras claves:Available niacin, Available soluble sugars, lentils, soaking, starch, Trypsin inhibitor activity, Vitamin B 1, Vitamin B 2, α-GalactosidesAutores:Hedley C.L., Juana Frias, Prodanov M., Sierra I., Sotomayor C., Urbano G., Vidal‐Valverde C.Fuentes:scopusInfluence of processing on available carbohydrate content and antinutritional factors of chickpeas
ArticleAbstract: The effect of chickpea processing (soaking, soaking plus cooking and dry heating) on the content ofPalabras claves:Carbohydrates, chickpeas, starch, Trypsin inhibitor activity, α-GalactosidesAutores:Diaz-Pollan C., Juana Frias, Sotomayor C., Urbano G., Vidal‐Valverde C.Fuentes:scopusLentil Starch Content and its Microscopical Structure as Influenced by Natural Fermentation
ArticleAbstract: Lentil seeds (Lens culinaris var. vulgaris, cultivar Magda-20) were allowed to ferment naturally atPalabras claves:Autores:Fornal J., Juana Frias, Sadowska J., Sotomayor C., Urbano G., Vidal‐Valverde C.Fuentes:scopusProcessing peas for producing macaroni
ArticleAbstract: Pea flour from green and yellow mature pea seeds (Pisum sativum) was processed by adding emulsifiersPalabras claves:Emulsifiers, Green pea seeds, Macaroni, Pea processing, Yellow pea seedsAutores:Hedley C.L., Juana Frias, Kovács E., Sotomayor C., Vidal‐Valverde C.Fuentes:scopus