Concepción Diaz-Pollan

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The effect of light and seed rinsing during the germination of lentil seeds (Lens culinaris var. vulgaris, cultivar Magda-20) on the level of monosaccharides, disaccharides and alpha-galactosides (raffinose, ciceritol and stachyose) was investigated. The total soluble sugar content corresponded to about 9% of the mature seed weight, about 65% of which was(More)
The available and total niacin evolution during maturation of yellow pea lupine (Lupinus luteus L., cv. Juno), pea (Pisum sativum L., cv. Ergo), faba bean (Vicia faba sp. minor Harz, cv. Tibo) and in germinated and high-pressure heated peas (Pisum sativum L., cv. Esla) have been determined by capillary electrophoresis (CE). The results have been compared(More)
Changes in the trypsin inhibitor activity (TIA) of faba beans (Vicia faba L. Major) were investigated after beans were soaked in distilled water, citric acid, and sodium bicarbonate solutions. The soaking solution was discarded. The effect of cookingsdiscarding both soaking and cooking solutionsswas also studied. Finally, a dry-heating process was examined.(More)
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