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Subtipo de publicación
Article(2)
Publisher
Journal of Agricultural and Food Chemistry(1)
Zeitschrift für Lebensmittel-Untersuchung und -Forschung(1)
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scopus(2)
Effect of Processing on Some Antinutritional Factors of Lentils
ArticleAbstract: Changes in the trypsin inhibitor activity and in the phytic acid, tannin, and catechin content of lePalabras claves:Antinutritional factors, germination, lentils, Phytic acid, soaking, tannins, Trypsin inhibitor activityAutores:Bacon J., Estrella I., Gorospe M., Juana Frias, Ruiz R., 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:scopus