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Changes in chemical composition of lupin seeds (Lupinus angustifolius) after selective α-galactoside extraction
ArticleAbstract: A selective procedure for the extraction of α-galactosides has been employed in two sweet lupin seedPalabras claves:Lupins, Nutritional composition, Selective extraction, α-GalactosidesAutores:Juana Frias, Torres A., Vidal‐Valverde C.Fuentes:scopusChanges in protein profile, bioactive potential and enzymatic activities of gluten-free flours obtained from hulled and dehulled oat varieties as affected by germination conditions
ArticleAbstract: There is a growing interest in the development of flours from sprouted cereals due to their enhancedPalabras claves:Bioactive potential, Enzymatic activity, germination, Gluten-free flours, OatAutores:Aparicio‐garcía N., Cristina Martínez-Villaluenga, Juana Frias, Peñas E.Fuentes:scopusChanges in vitamin C content and antioxidant capacity of raw and germinated cowpea (Vigna sinensis var. carilla) seeds induced by high pressure treatment
ArticleAbstract: The effect of high pressure treatment on the vitamin C content and antioxidant capacity of raw and gPalabras claves:Antioxidant capacity, Cowpea, germination, High pressure, Vitamin CAutores:Doblado R., Juana Frias, Vidal‐Valverde C.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:scopusChanges of wheat dough and bread quality and structure as a result of germinated pea flour addition
ArticleAbstract: The effects of addition of germinated pea flour on rheological properties of wheat dough, and on thePalabras claves:bread, Dough, germination, Microstructure, peaAutores:Błaszczak W., Fornal J., Juana Frias, Sadowska J., Vidai-Valverde C.Fuentes:scopusChemical evaluation and sensory quality of sauerkrauts obtained by natural and induced fermentations at different NaCl levels from Brassica oleracea Var. capitata Cv. Bronco grown in Eastern Spain. effect of storage
ArticleAbstract: The aim of the present work was to optimize fermentation conditions of white cabbage (Brassica oleraPalabras claves:Ascorbigen, Fermentation, Sauerkraut, Sensory quality, Vitamin CAutores:Juana Frias, Peñas E., Sidro B., Vidal‐Valverde C.Fuentes:scopusChemical, 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:scopusCombination of pH-controlled fermentation in mild acidic conditions and enzymatic hydrolysis by Savinase to improve metabolic health-promoting properties of lentil
ArticleAbstract: This work evaluated the feasibility of pH-controlled fermentation by Lactobacillus plantarum CECT 74Palabras claves:bioactivity, Lactobacillus plantarum, lentil, Metabolic syndrome, pH-controlled fermentation, SavinaseAutores:Bautista‐expósito S., Cristina Martínez-Villaluenga, Dueñas M., Juana Frias, Peñas E., Silván J.M.Fuentes:scopusAssessment of protein fractions of three cultivars of Pisum sativum L.: Effect of germination
ArticleAbstract: Protein composition, nitrogen and amino acid content of Osborne fractions in different cultivars ofPalabras claves:Albumins, amino acids, Essential amino acid index (EAAI), germination, Globulins, Glutelins, Pisum sativum, peas, ProlaminesAutores:Cristina Martínez-Villaluenga, Gulewicz K., Gulewicz P., Juana Frias, Vidal‐Valverde C.Fuentes:scopusAssessment on proximate composition, dietary fiber, phytic acid and protein hydrolysis of germinated Ecuatorian brown rice
ArticleAbstract: Germinated brown rice (GBR) is considered healthier than brown rice (BR) but its nutritive value hasPalabras claves:Autores:Cristina Martínez-Villaluenga, Juana Frias, Lourdes Amigo, Patricio J. CáceresFuentes:googlescopus