Mostrando 3 resultados de: 3
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Article(3)
Publisher
Food Chemistry(3)
Área temáticas
Tecnología alimentaria(2)
Alimentación y bebidas(1)
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Fisiología humana(1)
Sistemas fisiológicos específicos de los animales(1)
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2018(3)
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scopus(3)
Individual contributions of Savinase and Lactobacillus plantarum to lentil functionalization during alkaline pH-controlled fermentation
ArticleAbstract: 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, SavinaseAutores:Bautista‐expósito S., Cristina Martínez-Villaluenga, Dueñas M., Juana Frias, Peñas E., Silván J.M.Fuentes:scopusPeptides derived from in vitro gastrointestinal digestion of germinated soybean proteins inhibit human colon cancer cells proliferation and inflammation
ArticleAbstract: The aim was to investigate the potential of germinated soybean proteins as a source of peptides withPalabras claves:Anti-Inflammatory, Antiproliferative, Digestion, germination, Peptides, soybeanAutores:Cristina Martínez-Villaluenga, González-Montoya M., Hernandez-Ledesma B., Mora-Escobedo R., Silván J.M.Fuentes:scopuspH-controlled fermentation in mild alkaline conditions enhances bioactive compounds and functional features of lentil to ameliorate metabolic disturbances
ArticleAbstract: Lentil fermentation has a promising potential as a strategy for development of multifunctional ingbkPalabras claves:bioactivity, lentil, Metabolic syndrome, Peptides, pH-controlled fermentation, PHENOLIC COMPOUNDSAutores:Bautista‐expósito S., Cristina Martínez-Villaluenga, Juana Frias, Peñas E., Silván J.M.Fuentes:scopus