C
Concepción Vidal-Valverde
Researcher at Spanish National Research Council
Publications - 129
Citations - 6441
Concepción Vidal-Valverde is an academic researcher from Spanish National Research Council. The author has contributed to research in topics: Germination & Lupinus angustifolius. The author has an hindex of 48, co-authored 129 publications receiving 5821 citations. Previous affiliations of Concepción Vidal-Valverde include University of Illinois at Urbana–Champaign.
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Journal ArticleDOI
New functional legume foods by germination: effect on the nutritive value of beans, lentils and peas
Concepción Vidal-Valverde,Juana Frias,Isabel Sierra,Inmaculada Blazquez,Fernand Lambein,Yu-Haey Kuo +5 more
TL;DR: To achieve legume flours with enhanced nutritive value, 6 days of germination in the presence of light for beans and lentils, and in darkness for peas can be suggested.
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Effect of germination and fermentation on the antioxidant vitamin content and antioxidant capacity of Lupinus albus L. var. Multolupa
TL;DR: Germination was selected as a good treatment to increase antioxidant capacity and vitamin C and E contents and did not affect the content of δ-tocopherol, which resulted in an increment in the vitamin E activity.
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Effect of processing on some antinutritional factors of lentils
Concepción Vidal-Valverde,Juana Frias,Isabel Estrella,Maria J. Gorospe,Raquel Ruiz,Jim Bacon +5 more
TL;DR: In this paper, the trypsin inhibitor activity and the phytic acid, tannin, and catechin content of lentils were investigated after soaking in distilled water, citric acid, and sodium bicarbonate solutions.
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Antioxidant and antihypertensive properties of liquid and solid state fermented lentils.
M. I. Torino,Rocio I. Limón,Cristina Martínez-Villaluenga,Sari Mäkinen,Anne Pihlanto,Concepción Vidal-Valverde,Juana Frias +6 more
TL;DR: Water-soluble fermented lentil extracts obtained by LSF are particularly promising as functional ingredients in preventing hypertension.
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Germinated Cajanus cajan seeds as ingredients in pasta products: Chemical, biological and sensory evaluation
TL;DR: Pigeon peas (Cajanus cajan) seeds were germinated for four days at 20°C in darkness in order to improve the nutritional quality of seeds as mentioned in this paper.