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Chemical, 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: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:scopusNutritional improvement of beans (Phaseolus vulgaris) by natural fermentation
ArticleAbstract: The effect of natural fermentation of flour and whole bean seeds (Phaseolus vulgaris) on the contentPalabras claves:Antinutritional factors, Beans, Dietary Fiber, digestibility, Inositol phosphates, Natural fermentation, Protein, starch, tannins, Trypsin inhibitor activity, vitamins, α-GalactosidesAutores:Champ M., Doblado R., Granito M., Guerra M., Juana Frias, Vidal‐Valverde C.Fuentes:scopusInfluence of fermentation on the nutritional value of two varieties of Vigna sinensis
ArticleAbstract: Cowpeas ( Vigna sinensis) are a good source of protein and energy. They are widely consumed all overPalabras claves:Antinutritional factors, Cooking, digestibility, Fermentation, Nutritional value, Vigna sinensisAutores:Granito M., Guerra M., Juana Frias, Torres A., Vidal‐Valverde C.Fuentes:scopus