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Article(3)
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European Food Research and Technology(1)
Journal of Agricultural and Food Chemistry(1)
Zeitschrift für Lebensmittel-Untersuchung und -Forschung(1)
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Ciencia de los alimentos(2)
Ciencia agraria(1)
Ciencias Agrícolas(1)
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scopus(3)
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:scopusNutritional Assessment of Raw, Heated, and Germinated Lentils
ArticleAbstract: Studies of the nutritive value of raw, dry-heated, and germinated lentils were carried out by chemicPalabras claves:dry-heat treatment, germination, lentils, methionine supplementation, nutritive utilizationAutores:Diaz-Pollan C., Fernandez M., Hernandez J., Juana Frias, Lopez-Jurado M., Moreu M.C., Prodanov M., 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:scopus