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Journal of the Science of Food and Agriculture(2)
European Food Research and Technology(1)
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Journal of Agricultural and Food Chemistry(1)
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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: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: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:scopusFermented pigeon pea (Cajanus cajan) ingbkp_redients in pasta products
ArticleAbstract: Pigeon pea (Cajanus cajan var. aroíto) seeds were fermented in order to remove antinutritional factoPalabras claves:Fermentation, Nutritional value, Pasta ingbkp_redients, Pigeon peaAutores:Granito M., Juana Frias, Torres A., Vidal‐Valverde C.Fuentes:scopusEffect of supplementation of wheat semolina with Arthrospira Platensis on quality, acceptability and physical and chemical composition of spaghetti
ArticleAbstract: Background: Microalgae are a source of physiologically active compounds which can be considered as fPalabras claves:Cooking quality, Food paste, functional food, glycemic index, microalgaeAutores:Parra J., Rodolfo Fernández-Gómez, Rojas-Tortolero D., Torres A., Valero Y.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:scopusSemolina supplementation with processed lupin and pigeon pea flours improve protein quality of pasta
ArticleAbstract: The objective of this work was to study the effect of processing (alcoholic extraction, fermentationPalabras claves:Alcoholic extraction, Fermentation, germination, Lupin, Pigeon pea, Supplemented pastaAutores:Cristina Martínez-Villaluenga, Juana Frias, Torres A., Vidal‐Valverde C.Fuentes:scopus