TY - GEN
T1 - Discriminating Fe deficient soybean plants by fourier transform infrared spectroscopy
AU - Bagheri, Maryam
AU - Santos, Carla S.
AU - Sousa, Clara
AU - Vasconcelos, Marta W.
PY - 2022
Y1 - 2022
N2 - 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.
AB - 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.
KW - Bioavailability
KW - Soybean
KW - Stress conditions
M3 - Conference contribution
SN - 9786585111010
SP - 402
EP - 404
BT - Proceeding 2022
PB - International Plant Nutrition Colloquium
T2 - 19th International Plant Nutrition Colloquium
Y2 - 22 August 2022 through 27 August 2022
ER -