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Article(3)
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Journal of Agricultural and Food Chemistry(1)
Journal of the Science of Food and Agriculture(1)
Zeitschrift fur Lebensmittel -Untersuchung und -Forschung(1)
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Alimentación y bebidas(2)
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1996(3)
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scopus(3)
Evolution and kinetics of monosaccharides, disaccharides and α-galactosides during germination of lentils
ArticleAbstract: The effect of light and seed rinsing during the germination of lentil seeds (Lens culinaris var. vulPalabras claves:Alpha-galactosides, antinutrients, germination, lentils, soluble sugarsAutores:Diaz-Pollan C., Hedley C.L., Juana Frias, 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:scopusPhysico-chemical characteristics of khesari dhal (Lathyrus sativus): Changes in α-galactosides, monosaccharides and disaccharides during food processing
ArticleAbstract: Lathyrus sativus, also known as Khesari dhal in India, is a good source of protein and also desirablPalabras claves:Khesari dhal, Lathyrus sativum, Physicochemical properties, processing, soluble sugars, α-GalactosidesAutores:Fenwick G., Hedley C.L., Juana Frias, Khokhar S., Price K.Fuentes:scopus