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Journal of Agricultural and Food Chemistry(1)
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scopus(3)
An Assessment of Variation for Nutritional and Non‐nutritional Carbohydrates in Lentil Seeds (Lens culinaris)
ArticleAbstract: The levels of the raffinose family of α‐galactosides (raffinose, stachyose, verbascose and ciceritolPalabras claves:Carbohydrates, Ciceritol, Lens culinaris, Raffinose, Stachyose, starch, Verbascose, α‐galactosidesAutores:Arthur A.E., Bakhsh A., Hedley C.L., Juana Frias, Vidal‐Valverde C.Fuentes:scopusGenetic analysis of the raffinose oligosaccharide pathway in lentil seeds
ArticleAbstract: Two lentil (Lens culinaris) cultivars, Syrian Local Large (SLL) and PANT-L-406 (PL), have been usedPalabras claves:Ciceritol, Genetics, lentils, Raffinose oligosaccharides, α-GalactosidesAutores:Arthur A.E., Bakhsh A., Hedley C.L., Jones D.A., Juana Frias, Rhodes M.J.C., Vidal‐Valverde C.Fuentes:scopusNatural fermentation of lentils. Influence of time, flour concentration, and temperature on the kinetics of monosaccharides, disaccharide, and α-galactosides
ArticleAbstract: Lentil seeds (Lens culinaris var. Vulgaris cv. Magda 20) were left to ferment naturally at differentPalabras claves:Ciceritol, Flatulence-causing oligosaccharides, lentils, Natural fermentation, Raffinose, soluble sugars, StachyoseAutores:Hedley C.L., Honke J., Juana Frias, Kozłowska H., Tabera J., Vidal‐Valverde C.Fuentes:scopus