Optimization of a soaking and ultrasound method for the reduction of non-nutritional ompounds in chickpeas (Cicer arentium L.) [pdf]
Legumes are nutrient-rich foods and are an important source of various types of proteins, including enzymes, trypsin inhibitors, and lectins, which are considered non-nutritional compounds (Snchez-Men doza et al., 2016).Saponins have a complex structure with a hydrophobic steroid nucleus and a hydrophilic part composed of monosaccharide units.These structures can be considered non-nutritional compounds.In previous studies, saponins have reduced the absorption capacity of metal ions in the gastrointestinal tract,
Authors
- Juan Gabriel Ramírez-Pimentel (ORCID: https://orcid.org/0000-0002-3467-7357)
- Juan Carlos Raya-Pérez (ORCID: https://orcid.org/0000-0001-7535-0708)
- Selene Pascual Bustamante
- César Leobardo Aguirre-Mancilla (ORCID: https://orcid.org/0000-0002-2024-8471)
- M.A. Trejo-Márquez (ORCID: https://orcid.org/0000-0003-0377-3781)
- María G. Vargas Martínez
Publication Details
- Journal
- Acta Scientiarum Polonorum Technologia Alimentaria
- Published
- 2024-12-27
- DOI
- https://doi.org/10.17306/j.afs.001230
- Primary Topic
- Food composition and properties
- Type
- article
- Field-Weighted Citation Impact
- 0.00
Funders
- Consejo Nacional de Ciencia y Tecnología
- Dirección General de Asuntos del Personal Académico, Universidad Nacional Autónoma de México