TY  - JOUR
AU  - López Pérez, Ana Esther
AU  - El-Naggar, Tarek
AU  - Dueñas Patón, Montserrat
AU  - Ortega Hernández-Agero, María Teresa
AU  - Estrella, Isabel
AU  - Hernández Fernández, María Teresa
AU  - Gómez-Serranillos Cuadrado, María Pilar
AU  - Palomino Ruiz-Poveda, Olga María
AU  - Carretero Accame, María Emilia
PY  - 2017
DO  - 10.1111/jfpp.13113
SN  - 1745-4549
UR  - https://hdl.handle.net/20.500.14352/100290
T2  - Journal of Food Processing and Preservation
AB  - 'Lentils (Lens culinaris L.) are a source of polyphenolic compounds with health-promoting properties, but cooking processes before consumption cause hydrolytic reactions, endogenous enzymes and biochemical metabolism activation which could interfere...
AB  - PRACTICAL APPLICATIONSThis study assesses the influence of two cooking processes for legumes, boiling and germination, in the phenolic content and composition of lentils and its impact on health promoting properties mainly mediated by antioxidant...
LA  - eng
M2  - 1
PB  - Wiley online Library
TI  - Influence of processing in the phenolic composition and health-promoting properties of lentils (Lens culinaris L.)
TY  - journal article
VL  - 41
ER  -