FISIOLOGÍA DIGESTIVA Y NUTRICIÓN
FISIOLOGÍA DIGESTIVA Y NUTRICI
Instituto de Fermentaciones Industriales
Madrid, EspañaPublicaciones en colaboración con investigadores/as de Instituto de Fermentaciones Industriales (9)
2007
-
Effect of phytic acid degradation by soaking and exogenous phytase on the bioavailability of magnesium and zinc from Pisum sativum, L.
European Food Research and Technology, Vol. 226, Núm. 1-2, pp. 105-111
-
Effect of treatment with α-galactosidase, tannase or a cell-wall-degrading enzyme complex on the nutritive utilisation of protein and carbohydrates from pea (Pisum sativum L.) flour
Journal of the Science of Food and Agriculture, Vol. 87, Núm. 7, pp. 1356-1363
-
Improvement in food intake and nutritive utilization of protein from Lupinus albus var. multolupa protein isolates supplemented with ascorbic acid
Food Chemistry, Vol. 103, Núm. 3, pp. 944-951
-
Improvement of iron availability from phytase-treated Pisum sativum, L. flour
Food Chemistry, Vol. 103, Núm. 2, pp. 389-395
-
Nutritional value
Lentil: An Ancient Crop for Modern Times (Springer Netherlands), pp. 47-93
2005
-
Nutritional assessment of raw and germinated pea (Pisum sativum L.) protein and carbohydrate by in vitro and in vivo techniques
Nutrition, Vol. 21, Núm. 2, pp. 230-239
2003
-
Effect of different soaking solutions on nutritive utilization of minerals (calcium, phosphorus, and magnesium) from cooked beans (Phaseolus vulgaris l.) in growing rats
Journal of Agricultural and Food Chemistry, Vol. 51, Núm. 2, pp. 515-520
-
Nutritional evaluation of pea (Pisum sativum L.) Protein diets after mild hydrothermal treatment and with and without added phytase
Journal of Agricultural and Food Chemistry, Vol. 51, Núm. 8, pp. 2415-2420
1999
-
Ca and P bioavailability of processed lentils as affected by dietary fiber and phytic acid content
Nutrition Research, Vol. 19, Núm. 1, pp. 49-64