Effect of Cooking on Protein Digestion and Antioxidant Activity of Different Legume Pastes

Legumes are protein-rich foods that can be used to prepare pastes or pureed foods suitable for babies and the elderly. The aims of this study were the characterization of different legume pastes (from soybean, lentil, and pea) subjected to three processing methods (ordinary cooking, pressure cooking...

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Detalles Bibliográficos
Autores principales: Gallego, Marta, Arnal, Milagros, Barat, José Manuel, Talens, Pau
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7823294/
https://www.ncbi.nlm.nih.gov/pubmed/33375299
http://dx.doi.org/10.3390/foods10010047

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7823294/
https://www.ncbi.nlm.nih.gov/pubmed/33375299
http://dx.doi.org/10.3390/foods10010047

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