Mar Fernández

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We tested the effects of several processing methods on the nutritional value of faba beans. Nutritional assessment was based on chemical analyses of legume protein content and on the digestive and metabolic utilization in rats. Protein content in Vicia faba (V. faba) was 28%, and the supply of essential amino acids, except for sulfur-containing acids, was(More)
An experimental animal model was used to investigate whether processing improved the nutritive utilization of phytic acid phosphorus in faba beans. Phytic acid had been considered an anti-nutritional factor because of its ability of chelate minerals and impede their absorption and because of the limited capacity of monogastric species to hydrolyze and(More)
INTRODUCTION The Positive and Negative Syndrome Scale (PANSS) is a widely used instrument for measuring symptomatology in patients with schizophrenia. Numerous studies have analyzed the factorial structure of this scale and have suggested a fivefactor model, namely: negative, positive, excited, anxiety/depression, and disorganized (or cognitive). The latter(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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