Mostrando 4 resultados de: 4
Filtros aplicados
Subtipo de publicación
Article(4)
Publisher
Journal of the Science of Food and Agriculture(2)
European Food Research and Technology(1)
Food Chemistry(1)
Origen
scopus(4)
Chemical, biological and sensory evaluation of pasta products supplemented with α-galactoside-free lupin flours
ArticleAbstract: α-Galactoside-free lupin flour has been used to supplement durum wheat semolina flour in order to inPalabras claves:Fortified pasta, Lupin, Protein digestibility, Protein efficiency ratio, Sensory evaluation, α-galactoside-free lupin floursAutores:Granito M., Guerra M., Juana Frias, Torres A., Vidal‐Valverde C.Fuentes:scopusGerminated Cajanus cajan seeds as ingbkp_redients in pasta products: Chemical, biological and sensory evaluation
ArticleAbstract: Pigeon peas (Cajanus cajan) seeds were germinated for 4 days at 20 °C in darkness in order to improvPalabras claves:Fortified pasta, germination, nutritional quality, Pigeon pea, Sensory evaluationAutores:Granito M., Juana Frias, Torres A., Vidal‐Valverde C.Fuentes:scopusEffect of natural and controlled fermentation on flatus-producing compounds of beans (Phaseolus vulgaris)
ArticleAbstract: Fermentation of grain legumes is an efficient method to reduce the concentration of α-galactosidic cPalabras claves:Beans, Controlled fermentation, Dietary Fibre, Natural fermentation, α-GalactosidesAutores:Champ M., Granito M., Guerra M., Juana FriasFuentes:scopusNutritional improvement of beans (Phaseolus vulgaris) by natural fermentation
ArticleAbstract: The effect of natural fermentation of flour and whole bean seeds (Phaseolus vulgaris) on the contentPalabras claves:Antinutritional factors, Beans, Dietary Fiber, digestibility, Inositol phosphates, Natural fermentation, Protein, starch, tannins, Trypsin inhibitor activity, vitamins, α-GalactosidesAutores:Champ M., Doblado R., Granito M., Guerra M., Juana Frias, Vidal‐Valverde C.Fuentes:scopus