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Changes 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: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: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: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:scopusAntioxidant and antihypertensive properties of liquid and solid state fermented lentils
ArticleAbstract: The effect of liquid (LSF) and solid state fermentation (SSF) of lentils for production of water-solPalabras claves:Antihypertensive compounds, Antioxidant capacity, Fermentation, Functional ingbkp_redients, lentilsAutores:Cristina Martínez-Villaluenga, Juana Frias, Limón R.I., Mäkinen S., Pihlanto A., Torino M.I., 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:scopusFunctional lupin seeds (Lupinus albus L. and Lupinus luteus L.) after extraction of α-galactosides
ArticleAbstract: Functional lupin seeds from two different cultivars of white (Lupinus albus L.) and yellow lupin (LuPalabras claves:functional, Lupin, Raffinose family oligosaccharides, α-GalactosidesAutores:Cristina Martínez-Villaluenga, Juana Frias, Vidal‐Valverde C.Fuentes:scopusGerminated Cajanus cajan seeds as ingbkp_redients 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:scopusEffect of Processing on Some Antinutritional Factors of Lentils
ArticleAbstract: Changes in the trypsin inhibitor activity and in the phytic acid, tannin, and catechin content of lePalabras claves:Antinutritional factors, germination, lentils, Phytic acid, soaking, tannins, Trypsin inhibitor activityAutores:Bacon J., Estrella I., Gorospe M., Juana Frias, Ruiz R., Vidal‐Valverde C.Fuentes:scopus