Changes in the chemical composition and bioactive compounds of chickpea (Cicer arietinum L.) fortified by germination

Author:

Ferreira Cristiano DietrichORCID,Bubolz Vanessa Kern,da Silva Jennifer,Dittgen Caroline Lambrecht,Ziegler Valmor,de Oliveira Raphaelli Chirle,de Oliveira Maurício

Funder

FAPERGS

CNPq

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior - Brasil

Publisher

Elsevier BV

Subject

Food Science

Reference40 articles.

1. Bound phenolics in foods, a review;Acosta-Estrada;Food Chemistry,2014

2. A pepsin pancreatin digest index of protein quality evaluation;Akeson;Journal of Nutrition,1964

3. Nutritional composition of chickpea (Cicer arietinum L.) as affected by microwave cooking and other traditional cooking methods;Alajaji;Journal of Food Composition and Analysis,2006

4. Nitrogen content, method 46-13; Lipid content, method 30-20; Lipids method 30-20, and ash content method 08-01;American Association of Cereal Chemists AACC,1995

5. Fat acidity and general method, Method 02-01A;American Association of Cereal Chemists AACC,2000

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