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Lentil (Lens culinaris L.) intraspecific nutritional variability and development of a lentil-based snack

dc.contributor.authorGeraldo, Rafaela A. F.
dc.contributor.authorSilva, Marta Nunes da
dc.contributor.authorSantos, Carla Sancho dos
dc.contributor.authorPinto, Elisabete
dc.contributor.authorVasconcelos, Marta Wilton
dc.date.accessioned2023-07-18T08:43:19Z
dc.date.available2023-07-18T08:43:19Z
dc.date.issued2022
dc.description.abstractLentils (Lens culinaris L.) are among the oldest crops cultivated by humans. They are excellent sources of minerals, protein/amino acids, fatty acids, fibers, carbohydrates, and phytochemicals. Compared to other legumes, lentils have a faster preparation time, low phytic acid content, high arginine, and total phenolic content of antioxidant flavonoids. Besides, their low glycemic index helps avoid peaks in blood glucose, improving metabolic control. Although lentils have these benefits, their consumption in Portugal is lower than desirable, highlighting the need for greater promotion of this legume and the development of new value-added lentil-based snacks.pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.isbn9786585111010
dc.identifier.urihttp://hdl.handle.net/10400.14/41739
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.publisherInternational Plant Nutrition Colloquiumpt_PT
dc.subjectLentilpt_PT
dc.subjectMineralpt_PT
dc.subjectProteinpt_PT
dc.titleLentil (Lens culinaris L.) intraspecific nutritional variability and development of a lentil-based snackpt_PT
dc.typebook part
dspace.entity.typePublication
oaire.citation.endPage353pt_PT
oaire.citation.startPage351pt_PT
oaire.citation.titleProceeding 2022: 19th International Colloquium on Plant Nutritionpt_PT
rcaap.rightsopenAccesspt_PT
rcaap.typebookPartpt_PT

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