Zobrazeno 1 - 10
of 231
pro vyhledávání: '"C. Vidal-Valverde"'
Publikováno v:
Digital.CSIC. Repositorio Institucional del CSIC
instname
instname
Functional lupin seeds from two different cultivars of white (Lupinus albus L.) and yellow lupin (Lupinus luteus L.) each, were obtained by extraction of α-galactosides. The effect of extraction of α-galactosides from lupin seeds on different nutri
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::f84fa5a0a6939e714ca1c031ccd638d6
https://doi.org/10.1016/j.foodchem.2005.05.074
https://doi.org/10.1016/j.foodchem.2005.05.074
Autor:
Gloria Urbano, Pilar Aranda, Jesús M. Porres, María López-Jurado, C. Vidal-Valverde, E. Tenorio
Publikováno v:
Scopus-Elsevier
This review describes the present state of knowledge about phytic acid (phytate), which is often present in legume seeds. The antinutritional effects of phytic acid primarily relate to the strong chelating associated with its six reactive phosphate g
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::67b7f58c890bc884c08b6911dc15ea92
https://doi.org/10.1007/bf03179796
https://doi.org/10.1007/bf03179796
Publikováno v:
Zeitschrift f�r Lebensmitteluntersuchung und -Forschung A. 205:464-469
Lentils (Lens culinaris, var. vulgaris cultivar Magda-20) were naturally fermented for 96 h at different lentil flour concentrations (79, 150 and 221 g/l) and temperatures (28, 35 and 42°C). During fermentation, samples were taken at 24-h intervals
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::95f1e79e23b46283fe644957958033f6
https://doi.org/10.1007/s002170050200
https://doi.org/10.1007/s002170050200
Publikováno v:
Scopus-Elsevier
The effect of germination on the thiamine, riboflavin, as well as the available and total niacin contents in two varieties of lentils (Lens culinaris, var. vulgaris, Lens culinaris, var. variabilis) and faba beans (Vicia faba, L., var. major) were in
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::1582629f1782cc52c50098fcd5ac86b5
https://doi.org/10.1007/s002170050122
https://doi.org/10.1007/s002170050122
Autor:
I. Sierra, C. Vidal-Valverde
Publikováno v:
Journal of Liquid Chromatography & Related Technologies. 20:957-969
A simple high performance liquid chromatography (HPLC) method for the determination of pyridoxamine, pyridoxal, pyridoxine and glycosylated pyridoxine in legumes was described. Samples were extracted with trichloroacetic acid and incubated with acid
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e17beb44d54dc075358e9c7096284c62
https://doi.org/10.1080/10826079708013666
https://doi.org/10.1080/10826079708013666
Autor:
Mónica Ullate, Elena Peñas, Beatriz Sidro, Cristina Martínez-Villaluenga, C. Vidal-Valverde, Juana Frias
Publikováno v:
Digital.CSIC. Repositorio Institucional del CSIC
instname
instname
Consumption of foods rich in dietary antioxidants and anti-inflammatory compounds is becoming a key strategy to lower oxidative stress and inflammation. The objective of this work was to study the effect of fermentation and starter culture on ascorbi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::adcc093d9fef497d8e53bf905b0e6be1
http://hdl.handle.net/10261/61552
http://hdl.handle.net/10261/61552
Publikováno v:
Plant Breeding. 113:170-173
The levels of the raffinose family of α-galactosides (raffinose, stachyose, verbascose and ciceritol) and of the nutritional carbohydrates (fructose, sucrose and starch) were determined in the seed of a range of lentil lines from germplasm collectio
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::9123377da2fc18277b059b9f6d9573a1
https://doi.org/10.1111/j.1439-0523.1994.tb00719.x
https://doi.org/10.1111/j.1439-0523.1994.tb00719.x
Autor:
N. Apro, C. Vidal-Valverde, Nestor Pellegrino, Juana Frias, M. Olivera Carrión, Elena Peñas, Verónica Ferreyra, Silvia Giacomino
Publikováno v:
Digital.CSIC. Repositorio Institucional del CSIC
instname
instname
Pea (Pisum sativum L. var. Laguna) seeds were submitted to extrusion process at 129, 135 and 142 °C and modifications on the proximate composition and nutritional parameters were evaluated. Peas were a good source of protein (24 g/100 g), amino acid
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::7775da3bb150314a8ce9d6896b4d202a
http://hdl.handle.net/10261/61606
http://hdl.handle.net/10261/61606
Autor:
Juana Frias, Halina Kozlowska, C. Vidal-Valverde, Ewa Ciska, Elena Peñas, Joanna Honke, Mariusz K. Piskula, Cristina Martínez-Villaluenga
Publikováno v:
Digital.CSIC. Repositorio Institucional del CSIC
instname
instname
The content of glucosinolates (GLS), ascorbigen, and ascorbic acid in white cabbage (Brassica oleracea var. capitata cv. Taler) cultivated in different seasons (summer and winter) was determined, before and after spontaneous and starter-induced ferme
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::2e80670f6c92afad62f3154d02faf776
http://hdl.handle.net/10261/37595
http://hdl.handle.net/10261/37595
Autor:
Cristina Martínez-Villaluenga, C. Vidal-Valverde, Mariusz K. Piskula, Anna Michalska, Juana Frias, Henryk Zieliński
Publikováno v:
Digital.CSIC. Repositorio Institucional del CSIC
instname
instname
The effect of rye flour extraction rates and baking on thiamine and riboflavin content, and antioxidant capacity of traditional rye bread were studied and compared with white wheat flour. The content of thiamine was higher (10.9%) in rye dough formul
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::64f9bfb4cd1118c2e96698644e233b3d
http://hdl.handle.net/10261/37602
http://hdl.handle.net/10261/37602