Nutraceutical properties of isolated starch, phytochemical compounds and bioactive peptides from pigmented chickpea cultivars influenced by cooking or germination process
| Autor: | Milán Noris, Ada Keila. |
|---|---|
| Přispěvatelé: | Serna Saldívar, Sergio O., Gutiérrez Uribe, Janet Alejandra., Jacobo Velázquez, Daniel A., Santacruz López, Yolanda Arlette., Reyes Moreno, Cuauhtémoc. |
| Jazyk: | angličtina |
| Rok vydání: | 2017 |
| Předmět: |
Theory and practice of education--Higher education—Preparation of theses
Natural products—Biotechnology Chickpea Tecnología / Technology food and beverages INGENIERÍA Y TECNOLOGÍA CIENCIAS TECNOLÓGICAS TECNOLOGÍA BIOQUÍMICA BIOQUÍMICA Y MICROBIOLOGÍA DE LOS PROCESOS FERMENTATIVOS Germination isoflavones Peptides |
| Zdroj: | Instituto Tecnológico y de Estudios Superiores de Monterrey ITESM Repositorio Institucional del Tecnológico de Monterrey |
| Popis: | Chickpea (Cicer arietinum L.) is the third most consumed pulse worldwide and a potential functional ingredient due to its nutritious composition and bioactive compounds. The aim of this investigation was to evaluate the potential of ten pigmented chickpea cultivars as ingredients in functional foods using cooking or germination to enhance bioactive compounds with health effect. The investigation was performed in five steps in order to evaluate the potential of ten chickpea cultivars differing in seed coat color (black, brown, green, red and cream). |
| Databáze: | OpenAIRE |
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