English   español  
Por favor, use este identificador para citar o enlazar a este item: http://hdl.handle.net/10261/100735
Compartir / Impacto:
Estadísticas
Add this article to your Mendeley library MendeleyBASE
Citado 6 veces en Web of Knowledge®  |  Pub MebCentral Ver citas en PubMed Central  |  Ver citas en Google académico
Visualizar otros formatos: MARC | Dublin Core | RDF | ORE | MODS | METS | DIDL
Exportar otros formatos: Exportar EndNote (RIS)Exportar EndNote (RIS)Exportar EndNote (RIS)
Título

Effects of industrial canning on the proximate composition, bioactive compounds contents and nutritional profile of two Spanish common dry beans (Phaseolus vulgaris L.)

Autor Martín Pedrosa, Mercedes; Cuadrado Vives, Carmen; Burbano, C.; Múzquiz, M.; Cabellos, B.
Palabras clave Bioactive compounds
Canning
Nutritional profile
Minerals
Phaseolus vulgaris
Beans
Fecha de publicación 2015
EditorElsevier
Citación Food Chemistry 166: 68- 75 (2015)
ResumenThis study investigated the changes produced by canning in the proximate composition and in the bioactive constituents of two >ready to eat> Spanish beans. The foremost difference in the raw beans corresponded to the lectin: a higher content was found in raw Curruquilla beans (16.50 mg 100 mg-1) compared with raw Almonga beans (0.6 mg 100 mg-1). In general, industrial canning significantly increased the protein (>7%) and dietary fibre (>5%) contents of both beans varieties. However, the minerals, total α-galactosides and inositol phosphates contents were reduced (>25%) in both canned seeds. The trypsin inhibitors content was almost abolished by canning, and no lectins were found in either of the canned samples. Canned Curruquilla showed a decrease (38%) of their antioxidant activity. These >ready to eat> beans exhibited adequate nutritive profiles according to the USDA dietary recommendations. Furthermore, they had bioactive components content that are suitable for establishing a healthy lifestyle. © 2014 Elsevier Ltd. All rights reserved.
URI http://hdl.handle.net/10261/100735
DOI10.1016/j.foodchem.2014.05.158
Identificadoresdoi: 10.1016/j.foodchem.2014.05.158
issn: 1873-7072
Aparece en las colecciones: (ICTAN) Artículos
Ficheros en este ítem:
Fichero Descripción Tamaño Formato  
accesoRestringido.pdf15,38 kBAdobe PDFVista previa
Visualizar/Abrir
Mostrar el registro completo
 



NOTA: Los ítems de Digital.CSIC están protegidos por copyright, con todos los derechos reservados, a menos que se indique lo contrario.