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scopus(21)
Assessment 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:scopusAssessment of the nutritional quality of raw and extruded Pisum sativum L. var. laguna seeds
ArticleAbstract: Pea (Pisum sativum L. var. Laguna) seeds were submitted to extrusion process at 129, 135 and 142 °CPalabras claves:Chemical score, EXTRUSIÓN, PDCAAS, peas, protein qualityAutores:Apro N., Carrión O.O., Ferreyra V., Giacomino S., Juana Frias, Pellegrino N., Peñas E., Vidal‐Valverde C.Fuentes:scopusEffect of flour extraction rate and baking on thiamine and riboflavin content and antioxidant capacity of traditional rye bread
ArticleAbstract: The effect of rye flour extraction rates and baking on thiamine and riboflavin content, and antioxidPalabras claves:Antioxidant capacity, bread, riboflavin, Rye, ThiamineAutores:Cristina Martínez-Villaluenga, Juana Frias, Michalska A., Piskuła M.K., Vidal‐Valverde C., Zieliński H.Fuentes:scopusEffect of flour extraction rate and baking process on vitamin B<inf>1</inf> and B<inf>2</inf> contents and antioxidant activity of ginger-based products
ArticleAbstract: The effect of flour extraction rate and baking on thiamine (vitamin B1) and riboflavin (vitamin B2)Palabras claves:Antioxidant activity, Baking, Flour extraction rate, Ginger cake, riboflavin, ThiamineAutores:Cristina Martínez-Villaluenga, Juana Frias, Michalska A., Piskuła M.K., Vidal‐Valverde C., Zieliński H.Fuentes:scopusEffect of germination and fermentation on the antioxidant vitamin content and antioxidant capacity of Lupinus albus L. var. Multolupa
ArticleAbstract: The present work studies the antioxidant capacity as well as the vitamin C and E contents of raw, fePalabras claves:Antioxidant capacity, Fermentation, germination, Lupins, Phosphatidyl-choline peroxidation, Teac, Tocopherol, Vitamin C, Vitamin EAutores:Doblado R., Juana Frias, Miranda M., Vidal‐Valverde C.Fuentes:scopusEffect of processing on the soluble carbohydrate content of lentils
ArticleAbstract: Lentils (Lens culinaris), like other legumes, are important both nutritionally and agriculturally. SPalabras claves:Autores:Juana Frias, Valverde S., Vidal‐Valverde C.Fuentes:scopusDietary Fiber in Processed Lentils
ArticleAbstract: Effect of soaking (distilled water, 0.1% citric acid (CA) and 0.07% sodium bicarbonate (SB) solutionPalabras claves:CELLULOSE, Dietary Fiber, Legumes, lentils, PectinsAutores:ESTEBAN R., Juana Frias, Vidal‐Valverde C.Fuentes:scopusEffects of combined treatments of high pressure, temperature and antimicrobial products on germination of mung bean seeds and microbial quality of sprouts
ArticleAbstract: The effects of several combinations of pressure, temperature and two antimicrobial agents, hypochlorPalabras claves:High pressure, Mung bean, Seed hygenisation, SproutsAutores:Gómez R., Juana Frias, Peñas E., 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:scopusGerminated Cajanus cajan seeds as ingredients in pasta products: Chemical, biological and sensory evaluation
ArticleAbstract: Pigeon peas (Cajanus cajan) seeds were germinated for 4 days at 20 °C in darkness in order to improvPalabras claves:Fortified pasta, germination, nutritional quality, Pigeon pea, Sensory evaluationAutores:Granito M., Juana Frias, Torres A., Vidal‐Valverde C.Fuentes:scopus