Documentos de Silván J.M. | REDI

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Mostrando 4 resultados de: 4

Filtros aplicados

Palabras Claves: "Metabolic syndrome"

Subtipo de publicación

Publisher

Food Chemistry(2)

Journal of Functional Foods(2)

Área temáticas

Tecnología alimentaria(4)

Alimentación y bebidas(1)

Fisiología humana(1)

Fisiología y materias afines(1)

Tecnología de las bebidas(1)

Área de conocimiento

Biotecnología(1)

Ciencia agraria(1)

Ciencias Agrícolas(1)

Objetivos de Desarrollo Sostenible

ODS 2: Hambre cero(4)

ODS 3: Salud y bienestar(4)

ODS 12: Producción y consumo responsables(3)

ODS 13: Acción por el clima(1)

Año de Publicación

Origen

Palabras Claves

pH-controlled fermentation(3)

PHENOLIC COMPOUNDS(2)

Characterization and in vitro evaluation of seaweed species as potential functional ingredients to ameliorate metabolic syndrome

Abstract: This study aimed at identifying seaweed species with optimal characteristics to develop multifunctio

Palabras claves:

Anti-hypertensive, Anti-Inflammatory, Metabolic syndrome, Seaweed, antioxidant, Triglyceride accumulation

Choudhary A., Cristina Martínez-Villaluenga, De Luis D.A., Fernández-Quintela A., Martín‐diana A.B., Milton-Laskibar I., Peñas E., Rai D.K., Rico D., Silván J.M.

Combination of pH-controlled fermentation in mild acidic conditions and enzymatic hydrolysis by Savinase to improve metabolic health-promoting properties of lentil

Abstract: This work evaluated the feasibility of pH-controlled fermentation by Lactobacillus plantarum CECT 74

Palabras claves:

bioactivity, Lactobacillus plantarum, lentil, Metabolic syndrome, pH-controlled fermentation, Savinase

Bautista‐expósito S., Cristina Martínez-Villaluenga, Dueñas M., Juana Frias, Peñas E., Silván J.M.

Individual contributions of Savinase and Lactobacillus plantarum to lentil functionalization during alkaline pH-controlled fermentation

Abstract: Legumes offer the possibility to develop multifunctional foods with benefits for metabolic syndrome.

Palabras claves:

bioactivity, L. plantarum, lentil, Metabolic syndrome, Peptides, pH-controlled fermentation, PHENOLIC COMPOUNDS, Savinase

Bautista‐expósito S., Cristina Martínez-Villaluenga, Dueñas M., Juana Frias, Peñas E., Silván J.M.

pH-controlled fermentation in mild alkaline conditions enhances bioactive compounds and functional features of lentil to ameliorate metabolic disturbances

Abstract: Lentil fermentation has a promising potential as a strategy for development of multifunctional ingre

Palabras claves:

bioactivity, lentil, Metabolic syndrome, Peptides, pH-controlled fermentation, PHENOLIC COMPOUNDS

Bautista‐expósito S., Cristina Martínez-Villaluenga, Juana Frias, Peñas E., Silván J.M.