Publication
Lentil (Lens culinaris L.) intraspecific nutritional variability and development of a lentil-based snack
dc.contributor.author | Geraldo, Rafaela A. F. | |
dc.contributor.author | Silva, Marta Nunes da | |
dc.contributor.author | Santos, Carla Sancho dos | |
dc.contributor.author | Pinto, Elisabete | |
dc.contributor.author | Vasconcelos, Marta Wilton | |
dc.date.accessioned | 2023-07-18T08:43:19Z | |
dc.date.available | 2023-07-18T08:43:19Z | |
dc.date.issued | 2022 | |
dc.description.abstract | Lentils (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.version | info:eu-repo/semantics/publishedVersion | pt_PT |
dc.identifier.isbn | 9786585111010 | |
dc.identifier.uri | http://hdl.handle.net/10400.14/41739 | |
dc.language.iso | eng | pt_PT |
dc.peerreviewed | yes | pt_PT |
dc.publisher | International Plant Nutrition Colloquium | pt_PT |
dc.subject | Lentil | pt_PT |
dc.subject | Mineral | pt_PT |
dc.subject | Protein | pt_PT |
dc.title | Lentil (Lens culinaris L.) intraspecific nutritional variability and development of a lentil-based snack | pt_PT |
dc.type | book part | |
dspace.entity.type | Publication | |
oaire.citation.endPage | 353 | pt_PT |
oaire.citation.startPage | 351 | pt_PT |
oaire.citation.title | Proceeding 2022: 19th International Colloquium on Plant Nutrition | pt_PT |
rcaap.rights | openAccess | pt_PT |
rcaap.type | bookPart | pt_PT |