Nutraceutical properties of isolated starch, phytochemical compounds and bioactive peptides from pigmented chickpea cultivars influenced by cooking or germination process.

Milán Noris, Ada Keila.; MILAN NORIS, ADA KEILA; 258814

Nutraceutical properties of isolated starch, phytochemical compounds and bioactive peptides from pigmented chickpea cultivars influenced by cooking or germination process.

dc.audience.educationlevel	Investigadores/Researchers
dc.contributor.advisor	Serna Saldívar, Sergio O.
dc.contributor.advisor	Gutiérrez Uribe, Janet Alejandra.
dc.contributor.author	Milán Noris, Ada Keila.
dc.contributor.committeemember	Jacobo Velázquez, Daniel A.	en_US
dc.contributor.committeemember	Santacruz López, Yolanda Arlette.	en_US
dc.contributor.committeemember	Reyes Moreno, Cuauhtémoc.	en_US
dc.creator	MILAN NORIS, ADA KEILA; 258814	es_MX
dc.date.accessioned	2018-05-18T13:15:58Z
dc.date.available	2018-05-18T13:15:58Z
dc.date.issued	2017-12-14
dc.description.abstract	Chickpea (Cicer arietinum L.) is the third most consumed pulse worldwide and a potential functional ingredient due to its nutritious composition and bioactive compounds. The aim of this investigation was to evaluate the potential of ten pigmented chickpea cultivars as ingredients in functional foods using cooking or germination to enhance bioactive compounds with health effect. The investigation was performed in five steps in order to evaluate the potential of ten chickpea cultivars differing in seed coat color (black, brown, green, red and cream).
dc.format.medium	Texto	es_MX
dc.identificator	7
dc.identificator	33
dc.identificator	3302
dc.identificator	330992
dc.identifier.uri	http://hdl.handle.net/11285/629687
dc.language.iso	eng
dc.publisher	Instituto Tecnológico y de Estudios Superiores de Monterrey
dc.relation.isFormatOf	versión publicada	es_MX
dc.relation.isreferencedby	REPOSITORIO NACIONAL CONACYT
dc.rights	openAccess
dc.rights.uri	http://creativecommons.org/licenses/by-nc-nd/4.0	*
dc.subject.classification	INGENIERÍA Y TECNOLOGÍA; CIENCIAS TECNOLÓGICAS; TECNOLOGÍA BIOQUÍMICA; BIOQUÍMICA Y MICROBIOLOGÍA DE LOS PROCESOS FERMENTATIVOS	es_MX
dc.subject.keyword	Chickpea
dc.subject.keyword	Germination
dc.subject.keyword	Peptides
dc.subject.keyword	isoflavones
dc.subject.keyword	Natural products—Biotechnology
dc.subject.lcsh	Tecnología / Technology
dc.subject.lcsh	Theory and practice of education--Higher education—Preparation of theses	es_MX
dc.title	Nutraceutical properties of isolated starch, phytochemical compounds and bioactive peptides from pigmented chickpea cultivars influenced by cooking or germination process.
dc.type	Tesis de doctorado
refterms.dateFOA	2018-05-18T13:15:59Z
thesis.degree.discipline	Escuela de Ingenieria y Ciencias	en_US
thesis.degree.grantor	Instituto Tecnológico y de Estudios Superiores de Monterrey	es
thesis.degree.level	Doctora en Biotecnologia	en_US
thesis.degree.name	Doctorado en Filosofía en Ciencias de la Ingeniería	en_US
thesis.degree.program	Campus Monterrey	en_US