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A comparative study on the phenolic bioaccessibility, antioxidant and inhibitory effects on carbohydrate-digesting enzymes of maca and mashua powders
ArticleAbstract: The polyphenolic content of dehydrated maca (MA) and mashua (M) powders, promising functional ingredPalabras claves:Bioaccessibility, bioactivity, in vitro digestion, MACA, mashua, PHENOLIC COMPOUNDSAutores:Cristina Martínez-Villaluenga, Hernandez-Ledesma B., Juana Frias, Paucar-Menacho L.M., Peñas E.Fuentes:scopusChanges in vitamin content of powder enteral formulas as a consequence of storage
ArticleAbstract: The thiamine, vitamin E (α-, γ- and δ-tocopherol) and vitamin A (all-trans and 13-cis-retinol) contePalabras claves:Powder enteral formula, STORAGE, Thiamine, Vitamin A, Vitamin EAutores:Juana Frias, Peñas E., Vidal‐Valverde C.Fuentes:scopusBiogenic amines and HL60 citotoxicity of alfalfa and fenugreek sprouts
ArticleAbstract: The use of germinated seeds as food originated in far east countries and has recently spread to thePalabras claves:alfalfa, Biogenic amines, Fenugreek, HL60 citotoxicity, SproutsAutores:Cristina Martínez-Villaluenga, Gulewicz K., Gulewicz P., Juana Frias, Perez-Romero A., Pilarski R., Vidal‐Valverde C.Fuentes:scopusBiological activity of α-galactoside preparations from Lupinus angustifolius L. and Pisum sativum L. seeds
ArticleAbstract: Biological activity tests were performed on α-galactoside preparations obtained from Lupinus angustiPalabras claves:Bifidobacteria, Immunotropic activity, Lupin, pea, Toxicity, α-GalactosidesAutores:Bubak B., Gulewicz K., Gulewicz P., Juana Frias, Szymaniec S., Trojanowska K., Vidal‐Valverde C.Fuentes:scopusAntioxidant capacity and polyphenolic content of high-protein lupin products
ArticleAbstract: In order to produce high protein lupin products, α-galactoside extraction from Lupinus angustifoliusPalabras claves:Antioxidant capacity, Lupins, Protein isolates, Superoxide dismutase-like activity, Total flavonoids, Total phenolic compounds, α-Galactoside extractionAutores:Cristina Martínez-Villaluenga, Juana Frias, Kozłowska H., Piskuła M.K., Vidal‐Valverde C., Zieliński H.Fuentes:scopusAn Assessment of Variation for Nutritional and Non‐nutritional Carbohydrates in Lentil Seeds (Lens culinaris)
ArticleAbstract: The levels of the raffinose family of α‐galactosides (raffinose, stachyose, verbascose and ciceritolPalabras claves:Carbohydrates, Ciceritol, Lens culinaris, Raffinose, Stachyose, starch, Verbascose, α‐galactosidesAutores:Arthur A.E., Bakhsh A., Hedley C.L., Juana Frias, Vidal‐Valverde C.Fuentes:scopusApplication of high-pressure treatment on alfalfa (Medicago sativa) and mung bean (Vigna radiata) seeds to enhance the microbiological safety of their sprouts
ArticleAbstract: The effect of several combinations of time, pressure and temperature applied on mung bean and alfalfPalabras claves:alfalfa, High-pressure, Microbiological safety, Mung bean, SproutsAutores:Gómez R., Juana Frias, Peñas E., 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 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:scopusEffect 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:scopus