Zobrazeno 1 - 10
of 10
pro vyhledávání: '"Rosa Doblado"'
Autor:
Concepción Vidal-Valverde, Wioletta Błaszczak, Jadwiga Sadowska, Rosa Doblado, Józef Fornal, Juana Frias
Publikováno v:
Digital.CSIC. Repositorio Institucional del CSIC
instname
instname
Raw and germinated cowpea seeds (Vigna sinensis) were subjected to high-pressure treatment at 300–500MPa for 15 min. Standard analyses, i.e., determination of protein and starch content, protein solubility, starch availability as well as microscopi
Publikováno v:
Food Chemistry. 101:918-923
Publikováno v:
Food Chemistry. 92:211-220
The present work studies the antioxidant capacity as well as the vitamin C and E contents of raw, fermented and germinated seeds of Lupinus albus L. var. Multolupa. Vitamin C was quantified by micellar electrokinetic capillary electrophoresis and vit
Autor:
Henryk Zieliński, Rosario Muñoz, Halina Kozlowska, Juana Frias, Concepción Vidal-Valverde, Rosa Doblado, Mariusz K. Piskula
Publikováno v:
Digital.CSIC. Repositorio Institucional del CSIC
instname
instname
Cowpea (Vigna sinensis L. var. Carilla) flours obtained by fermentation with inoculum Lactobacillus plantarum (PF) or with the natural microorganisms present in the flour (NF) and subsequent heat treatment in an autoclave were prepared to study the e
Publikováno v:
Digital.CSIC. Repositorio Institucional del CSIC
instname
Digital.CSIC: Repositorio Institucional del CSIC
Consejo Superior de Investigaciones Científicas (CSIC)
instname
Digital.CSIC: Repositorio Institucional del CSIC
Consejo Superior de Investigaciones Científicas (CSIC)
The inositol phosphate content of naturally fermented cowpeas (Vigna sinensis var. Carilla) was studied using ion-pair HPLC and 1H NMR spectroscopy. The fermented flour was extracted with 0.5 M HCl, and the extract was purified and fractionated by io
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::92ec3cc36fdf302b2595fd40279ab6ff
http://hdl.handle.net/10261/242414
http://hdl.handle.net/10261/242414
Publikováno v:
ResearcherID
Digital.CSIC. Repositorio Institucional del CSIC
instname
Scopus-Elsevier
Digital.CSIC. Repositorio Institucional del CSIC
instname
Scopus-Elsevier
Natural fermentation and an inoculum containing 10% (vol/vol) Lactobacillus fermentum or Lactobacillus plantarum were used to obtain fermented flours from Vigna sinensis L. var. carilla seeds that had been washed with distilled water and dried at 55
Publikováno v:
Digital.CSIC. Repositorio Institucional del CSIC
instname
instname
The kinetics of inositol phosphate degradation during the action of naturally occurring endogenous phytase for up to 90 min in pea and lentil flours has been studied, and compared with the addition of commercial phytase enzyme. In raw lentils IP6, IP
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::4e75c1a805775a612f6c32d7f74b6450
http://hdl.handle.net/10261/131058
http://hdl.handle.net/10261/131058
Publikováno v:
Digital.CSIC. Repositorio Institucional del CSIC
instname
Scopus-Elsevier
instname
Scopus-Elsevier
The kinetics of soluble sugars (available sugars and α-galactosides) during the action of naturally occurring endogenous α-galactosidase for up to 90 min in lentil and pea flours has been studied, and it has been compared with the addition of comme
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::6bceb21490fdbd7820706b3b5dc83f30
http://hdl.handle.net/10261/131059
http://hdl.handle.net/10261/131059
Autor:
Martine Champ, Marisa Guerra, Concepción Vidal-Valverde, Juana Frias, Marisela Granito, Rosa Doblado
Publikováno v:
European Food Research and Technology
European Food Research and Technology, Springer Verlag (Germany), 2002, 214, pp.214-226
Digital.CSIC. Repositorio Institucional del CSIC
instname
European Food Research and Technology, Springer Verlag (Germany), 2002, 214, pp.214-226
Digital.CSIC. Repositorio Institucional del CSIC
instname
The effect of natural fermentation of flour and whole bean seeds (Phaseolus vulgaris) on the content of nutrients (protein, fat, starch, dietary fiber, vitamins B1 and B2) and antinutritional factors (α-galactosides, trypsin inhibitor activity and i
Publikováno v:
European Food Research & Technology; Mar2003, Vol. 216 Issue 3, p199-203, 5p