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Thermal treatment improves nutritional quality of pea seeds (Pisum sativum L.) without reducing their hypocholesterolemic properties.

Journal Title:
Nutrition research.
Journal Volume/Issue:
July 2001. v. 21 (7)
Main Author:
Alonso, R.
Other Authors:
Grant, G. and Marzo, F.
Format:
Article
Language:
English
Subjects:
protein composition
peas
Pisum sativum
heat treatment
nutritive value
food processing quality
extrusion
rats
animal models
blood lipids
blood serum
amino acids
cholesterol
low density lipoprotein
high density lipoprotein
triacylglycerols
lysine
arginine
insulin
thyroxine
nitrogen balance
kidneys
adrenal glands
liver
pancreas
alkaline phosphatase
aspartate transaminase
alanine transaminase
alpha-amylase
hormones
weight
blood glucose
flour
dietary supplements
very low density lipoprotein
View in NAL's Catalog:
IND23284412