Mostrando 10 resultados de: 34
Filtros aplicados
Subtipo de publicación
Article(34)
Publisher
Journal of Agricultural and Food Chemistry(9)
Food Chemistry(7)
European Food Research and Technology(6)
LWT(3)
Journal of the Science of Food and Agriculture(2)
Área temáticas
Alimentación y bebidas(12)
Microorganismos, hongos y algas(11)
Bioquímica(10)
Tecnología alimentaria(9)
Fisiología humana(7)
Área de conocimiento
Ciencia de los alimentos(6)
Fitopatología(5)
Ciencias Agrícolas(4)
Carbohidratos(3)
Ciencia agraria(1)
Objetivos de Desarrollo Sostenible
ODS 2: Hambre cero(31)
ODS 3: Salud y bienestar(31)
ODS 12: Producción y consumo responsables(29)
ODS 15: Vida de ecosistemas terrestres(1)
ODS 17: Alianzas para lograr los objetivos(1)
Origen
scopus(34)
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 quantities of inositol phosphates during maturation and germination of legume seeds
ArticleAbstract: The changes in the quantities of inositol phosphates during the maturation and germination of pea, fPalabras claves:germination, Inositol phosphates, Legume seeds, MaturationAutores:Górecki R., Honke J., Juana Frias, Kozłowska H., Vidal‐Valverde C.Fuentes:scopusChanges in the carbohydrate composition of legumes after soaking and cooking
ArticleAbstract: Using a high-performance liquid chromatography (HPLC) method, researchers analyzed the sugar composiPalabras claves:Autores:Juana Frias, Valverde S., Vidal‐Valverde C.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: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: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 storage on the content of indole-glucosinolate breakdown products and vitamin C of sauerkrauts treated by high hydrostatic pressure
ArticleAbstract: The effect of refrigerated storage for three months on the content of indole glucosinolate (GLS) brePalabras claves:Cabbage, High hydrostatic pressure, Indole glucosinolate breakdown products, Sauerkraut, STORAGE, Vitamin CAutores:Juana Frias, Limón R.I., Peñas E., Vidal‐Valverde C.Fuentes:scopusDetermination, by NMR Spectroscopy, of the Structure of Ciceritol, a Pseudotrisaccharide Isolated from Lentils
ArticleAbstract: An unknown pseudotrisaccharide was isolated from Lens culinaris seeds. NMR spectroscopy of this subsPalabras claves:Autores:Bernabé M., Fenwick R., Jiménez-Barbero J., Juana Frias, Price K., Valverde S., 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