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Zeitschrift fur Lebensmittel -Untersuchung und -Forschung(2)
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Journal of Chromatography A(1)
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scopus(5)
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:scopusEvolution of soluble carbohydrates during the development of pea, faba bean and lupin seeds
ArticleAbstract: Seeds of pea (Pisum sativum L. cv. Ergo), faba bean (Vicia faba ssp. minor Harz., cv. Tibo) and yellPalabras claves:Faba bean, Lupin, pea, Seed development, α-GalactosidesAutores:Górecki R., Hedley C.L., Honke J., Juana Frias, Kozłowska H., 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:scopusImproved method for the analysis of α-galactosides in pea seeds by capillary zone electrophoresis: Comparison with high-performance liquid chromatography-triple-pulsed amperometric detection
ArticleAbstract: A capillary zone electrophoretic (CZE) method is described for the analysis of the raffinose familyPalabras claves:Autores:Fenwick G., Hedley C.L., Juana Frias, Price K., Sørensen H., 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