New functional legume foods by germination: effect on the nutritive value of beans, lentils and peas

By C. Vidal-valverde, J. Frías, I. Sierra, I. Blázquez, F. Lambein, Y. Kuo. 2002

268 citations recorded by the source corpus.

Subfields: Agronomy and Crop Science, Plant Science

View Paper: https://www.semanticscholar.org/paper/fda10b8b49dfde12a19143bb84b12afd482fb203

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In Plant Science

1. C. Vidal-valverde
2. J. Frías
3. M. V. Vaz Patto

Citations in the corpus

• Application of high-pressure treatment on alfalfa (Medicago sativa) and mung bean (Vigna radiata) seeds to enhance the microbiological safety of their sprouts (2008, background): “The germination improves nutritional quality of seeds (Ghorpade & Kadam, 1989; Vidal-Valverde et al., 2002) because the lipids, carbohydrates and storage proteins are broken down to smaller and more digestible nutrients during this complex metabolic process (Vidal-Valverde & Frı́as, 1992; Ziegler, 1”
• Influence of germination on the nutritional quality of Phaseolus vulgaris and Cajanus cajan (2007, background): “…the amount of phytic acid generally decreases, what happens with the products of the hydrolysis is going to depend on the legume and on the conditions of the germination (Honke, Kozlowska, VidalValverde, Frı́as, & Górecki, 1998; Trugo, Donangelo, Trugo, & Bach, 2000; Vidal-Valverde et al., 2002).”
• Achievements and Challenges in Improving the Nutritional Quality of Food Legumes (2015, background): “This was due to the metabolic reactions undergone by seeds during germination (Vidal-Valverde et al., 2002; Martı́n-Cabrejas et al., 2003), and was accompanied by an increase of pectic polysaccharides.”
• Nutritional changes in germinated legumes and rice varieties (2011, background): “Vidal-Valverde et al. (2002) explained that during germination, carbohydrate was used as source of energy for embryonic growth which could explained the changes of carbohydrate content after germination.”