Nutritional composition and bioactive content of legumes: Characterization of pulses frequently consumed in France and effect of the cooking method

Nutrients

Volumn 10, Issue 11, 2018, Pages

  Margier, Marielle ^a   Georgé, Stéphane ^b   Hafnaoui, Noureddine ^c   Remond, Didier ^c   Nowicki, Marion ^a   Du Chaffaut, Laure ^d   Amiot, Marie Josèphe ^e   Reboul, Emmanuelle ^a  

^a AIX MARSEILLE UNIVERSITY   (France)

^b Biochemistry Department   (France)

^c INRA and University of Auvergne   (France)

^d FRENCH AGENCY FOR FOOD   (France)

^e UNIV MONTPELLIER   (France)

Author keywords

Carotenoids; Essential amino acids; Fibers; Lipids; Minerals; Phytates; Proteins; Saponins; Tannins; Vitamins

Indexed keywords

AMINO ACID; ANTIVITAMIN K; BETA TOCOPHEROL; CALCIUM; CARBOHYDRATE; CAROTENOID; CHOLESTEROL; IRON; LIPID; MAGNESIUM; MINERAL; PHOSPHOLIPID; PHYTATE; PHYTIC ACID; POLYPHENOL; RETINOL ACETATE; SAPONIN; SODIUM; TANNIN DERIVATIVE; TRACE ELEMENT; TRIACYLGLYCEROL; XANTHOPHYLL;

AMINO ACID ANALYSIS; AMINO ACID BLOOD LEVEL; AMINO ACID COMPOSITION; ARTICLE; CANNED FOOD; CHICKPEA; COOKING; DIETARY FIBER; FOOD ANALYSIS; FRANCE; GRAIN LEGUME; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; HUMAN; HYDROPHILICITY; LEGUME; LENTIL; LIPID ANALYSIS; LIPID COMPOSITION; MACRONUTRIENT; NUTRITIONAL ASSESSMENT; NUTRITIONAL VALUE; PHASEOLUS VULGARIS; PROTEIN ANALYSIS; PROTEIN CONTENT; PROTEIN HYDROLYSIS; RETENTION TIME; SOYBEAN; SPECTROPHOTOMETRY; SPECTROSCOPY; ANALYSIS; CHEMISTRY; FABACEAE; FAT INTAKE; PLANT SEED; PRESERVED FOOD;

COOKING; DIETARY FATS; DIETARY FIBER; FABACEAE; FOOD ANALYSIS; FOOD, PRESERVED; FRANCE; MICRONUTRIENTS; NUTRITIVE VALUE; PHYTIC ACID; PLANT PROTEINS, DIETARY; POLYPHENOLS; SEEDS; TANNINS;

EID: 85056076389     PISSN: None     EISSN: 20726643     Source Type: Journal    
DOI: 10.3390/nu10111668     Document Type: Article

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