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Article(5)
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Journal of Agricultural and Food Chemistry(2)
European Food Research and Technology(1)
Journal of the Science of Food and Agriculture(1)
Nutrition(1)
Effect of phytic acid degradation by soaking and exogenous phytase on the bioavailability of magnesium and zinc from Pisum sativum, L.
ArticleAbstract: The effect of dephytinization of Pisum sativum, L. flour on the bioavailability of Mg and Zn was evaPalabras claves:Bioavailability, L., Magnesium, phytase, Pisum sativum, ZincAutores:Aranda P., Frejnagel S., Gómez-Villalva E., Juana Frias, Lopez-Jurado M., Porres J.M., Urbano G.Fuentes:scopusEffect of treatment with α-galactosidase, tannase or a cell-wall-degrading enzyme complex on the nutritive utilisation of protein and carbohydrates from pea (Pisum sativum L.) flour
ArticleAbstract: The effect of treatment with α-galactosidase, tannase or a cell-wall-degrading enzyme complex underPalabras claves:Carbohydrates, Cell-wall-degrading enzyme complex, Nutritive utilisation, Pea flour, Protein, Tannase, Treatment, α-galactosidaseAutores:Aranda P., Frejnagel S., Gómez-Villalva E., Juana Frias, Lopez-Jurado M., Porres J.M., Urbano G., Vidal‐Valverde C.Fuentes:scopusNutritional assessment of raw and germinated pea (Pisum sativum L.) protein and carbohydrate by in vitro and in vivo techniques
ArticleAbstract: Objective: We assessed the effect of germinating Pisum sativum L. variant Arvense cv. Esla for 3 andPalabras claves:Carbohydrates, germination, in vitro, In vivo, Nutritional assessment, Peas (Pisum sativum L.), ProteinAutores:Aranda P., Frejnagel S., Gómez-Villalva E., Juana Frias, Lopez-Jurado M., Porres J.M., Urbano G., Vidal‐Valverde C.Fuentes:scopusNutritional evaluation of pea (Pisum sativum L.) Protein diets after mild hydrothermal treatment and with and without added phytase
ArticleAbstract: The effect of mild hydrothermal treatment and the addition of phytase under optimal conditions (pH 5Palabras claves:Mild hydrothermal treatment, nutritive utilization, phytase, Phytic acid, PISUM SATIVUM L., ProteinAutores:Aranda P., Frejnagel S., Gómez-Villalva E., Juana Frias, Lopez-Jurado M., Porres J.M., Urbano G., Vidal‐Valverde C.Fuentes:scopusSimple method of isolation and purification of α-galactosides from legumes
ArticleAbstract: A simple method for the isolation and purification of α-galactosides, raffinose family oligosacchariPalabras claves:lentil, pea, Raffinose family oligosaccharides (RFOs), α-GalactosidesAutores:Ciesiołka D., Frejnagel S., Gulewicz K., Gulewicz P., Juana Frias, Trojanowska K., Vidal‐Valverde C.Fuentes:scopus