Mostrando 4 resultados de: 4
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Publisher
European Food Research and Technology(1)
Food Chemistry(1)
Journal of the Science of Food and Agriculture(1)
Lentil: An Ancient Crop for Modern Times(1)
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Alimentación y bebidas(2)
Fisiología humana(2)
Microorganismos, hongos y algas(2)
Bioquímica(1)
Ecología(1)
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scopus(4)
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 value
Book PartAbstract: The importance of lentils as important dietary sources of macro and micronutrients essential for humPalabras claves:Autores:Juana Frias, Porres J.M., Urbano G., Vidal‐Valverde C.Fuentes:scopusImprovement in food intake and nutritive utilization of protein from Lupinus albus var. multolupa protein isolates supplemented with ascorbic acid
ArticleAbstract: The protein quality of protein isolates from lupin (LPI) (Lupinus albus var. multolupa), prepared byPalabras claves:Ascorbic acid supplementation, biological evaluation, Growing rats, Lupinus albus var. multolupa, Protein isolatesAutores:Cristina Martínez-Villaluenga, Juana Frias, Porres J.M., Urbano G., Vidal‐Valverde C.Fuentes:scopus