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A novel strategy to produce a soluble and bioactive wheat bran ingredient rich in ferulic acid
ArticleAbstract: Wheat bran (WB) is a byproduct from the milling industry that contains bioactive compounds beneficiaPalabras claves:anti-inflammatory activity, High hydrostatic pressure, Hydrothermal treatment, Microencapsulation, Spray-drying, Total antioxidant activity, wheat branAutores:Cristina Martínez-Villaluenga, García-Casas M.J., Juana Frias, Martín‐diana A.B., Rico D., Tomé‐sánchez I.Fuentes:scopusA rapid HPLC method for the determination of raffinose family of oligosaccharides in PEA seeds
ArticleAbstract: Two HPLC techniques for the determination of raffinose family oligosaccharides (RFO - raffinose, staPalabras claves:Autores:Ahmadová-Vavrousová R., Juana Frias, Kadlec P., Kvasnicka F., Price K.Fuentes:scopusChanges in nutritional value and cytotoxicity of garden cress germinated with different selenium solutions
ArticleAbstract: The selenium supply in almost all European countries is below the recommended daily intake, and diffPalabras claves:amino acids, Antioxidant capacity, Cytotoxicity, Garden cress, Glucosinolates, Lepidlum sativum, Protein, seleniumAutores:Ciska E., Cristina Martínez-Villaluenga, Gulewicz K., Gulewicz P., Juana Frias, Kozłowska H., Peñas E., Piskuła M.K., Vidal‐Valverde C.Fuentes:scopusAssessment of nutritional compounds and antinutritional factors in pea (Pisum sativum) seeds
ArticleAbstract: The nutrient and antinutritional factor content of 18 pea lines was studied. The following levels wePalabras claves:Antinutritional factors, Nutrients, peasAutores:Blázquez I., Hernández A., Juana Frias, Martín-Álvarez P.J., Rodríguez C., Sierra I., Vicente G., Vidal‐Valverde C.Fuentes:scopusBioprocessed Wheat Ingredients: Characterization, Bioaccessibility of Phenolic Compounds, and Bioactivity During in vitro Digestion
ArticleAbstract: To enlarge the applications of whole wheat grain (WWG) and wheat bran (WB) as functional ingredientsPalabras claves:Bioaccessibility, bioactivity, bioprocessing, Bran, Digestion, oligosaccharides, PHENOLIC COMPOUNDS, wheat grainAutores:Cristina Martínez-Villaluenga, Jimenez-Pulido I.J., Juana Frias, Martín‐diana A.B., Peñas E., Rico D., Tomé‐sánchez I.Fuentes:scopusCorrelations between some nitrogen fractions, lysine, histidine, tyrosine, and ornithine contents during the germination of peas, beans, and lentils
ArticleAbstract: The effect of different germination conditions, namely, germination time and total presence or absenPalabras claves:Beans, germination, Histidine, Legumes, lentils, lysine, Ornithine, peas, TyrosineAutores:Hernández A., Juana Frias, Rodríguez C., Vidal‐Valverde C.Fuentes:scopusEffect of germination on physico-chemical properties of lentil starch and its components
ArticleAbstract: The effect of germination on starch composition and its physico-chemical characteristics in Lens culPalabras claves:amylopectin, Amylose, germination, lentil, starchAutores:Fornal J., Juana Frias, Ring S.G., Vidal‐Valverde C.Fuentes:scopusEffect of germination on the protein fraction composition of different lupin seeds
ArticleAbstract: Sweet lupin seeds (Lupinus luteus cv. 4486 and cv. 4492 and Lupinus angustifolius cv. troll and cv.Palabras claves:amino acids, Fractional composition, Lupin, Storage proteinsAutores:Ciesiołka D., Cristina Martínez-Villaluenga, Gulewicz K., Gulewicz P., Juana Frias, Vidal‐Valverde C.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:scopusEffects of different germination conditions on the contents of free protein and non-protein amino acids of commercial legumes
ArticleAbstract: Seeds of beans, lentils and peas were germinated for 2, 4 and 6 days, either under continuous lightPalabras claves:Free amino acids, germination, Legumes, Lens culinaris, Light effect, Phaseolus vulgaris, Pisum sativum, SeedlingsAutores:Juana Frias, Kuo Y.H., Lambein F., Rozan P., Vidal‐Valverde C.Fuentes:scopus