Valorization of traditional foods: Nutritional and bioactive properties of Cicer arietinum L. and Lathyrus sativus L. pulses

Journal of the Science of Food and Agriculture

Volumn 95, Issue 1, 2015, Pages 179-185

  Sarmento, Alzira ^a   Barros, Lillian ^a   Fernandes, Ângela ^a   Carvalho, Ana Maria ^a   Ferreira, Isabel CFR ^a  

^a INSTITUTO POLITÉCNICO DE BRAGANÇA   (Portugal)

Author keywords

Bioactivity; Chromatography; Cicer arietinum; Lathyrus sativus; Nutritional; Traditional foods

Indexed keywords

CICER ARIETINUM; FABACEAE; LATHYRUS SATIVUS;

ANTIOXIDANT; CARBOHYDRATE DIET; CARBOXYLIC ACID; FAT INTAKE; FLAVONOID; PROTEIN INTAKE; SUGAR INTAKE; TOCOPHEROL;

ANALYSIS; CALORIC INTAKE; CARBOHYDRATE DIET; CHEMISTRY; CICER; DIET; FAT INTAKE; FOOD HANDLING; LATHYRUS; NUTRITIONAL VALUE; PROCEDURES; PROTEIN INTAKE; SUGAR INTAKE;

ANTIOXIDANTS; CARBOXYLIC ACIDS; CICER; DIET; DIETARY CARBOHYDRATES; DIETARY FATS; DIETARY PROTEINS; DIETARY SUCROSE; ENERGY INTAKE; FLAVONOIDS; FOOD HANDLING; LATHYRUS; NUTRITIVE VALUE; TOCOPHEROLS;

EID: 84922826728     PISSN: 00225142     EISSN: 10970010     Source Type: Journal    
DOI: 10.1002/jsfa.6702     Document Type: Article

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