Mostrando 5 resultados de: 5
Subtipo de publicación
Article(5)
Publisher
Journal of Agricultural and Food Chemistry(2)
European Food Research and Technology(1)
Journal of Food Protection(1)
LWT(1)
Área temáticas
Alimentación y bebidas(3)
Tecnología alimentaria(3)
Microorganismos, hongos y algas(2)
Fisiología humana(1)
Área de conocimiento
Ciencias Agrícolas(3)
Ciencia de los alimentos(2)
Fitopatología(2)
Agricultura(1)
Biotecnología(1)
Origen
scopus(5)
Fermentation as a bio-process to obtain functional soybean flours
ArticleAbstract: The effect of fermentation on the antioxidant compounds [vitamins C and E, total phenolic compoundsPalabras claves:Fermentation, Phosphatidylcholine peroxidation, PRTC, Reduced glutathione, SOD-like activity, soybean, Teac, Total phenolic compounds, Vitamin C, Vitamin EAutores:Fernandez-Orozco R., Juana Frias, Kozłowska H., Muñoz R., Piskuła M.K., Vidal‐Valverde C., Zieliński H.Fuentes:scopusFermentation of Vigna sinensis var. carilla Flours by Natural Microflora and Lactobacillus Species
ArticleAbstract: Natural fermentation and an inoculum containing 10% (vol/vol) Lactobacillus fermentum or LactobacillPalabras claves:Autores:Doblado R., Juana Frias, Muñoz R., Vidal‐Valverde C.Fuentes:scopusEvaluation of bioprocesses to improve the antioxidant properties of chickpeas
ArticleAbstract: Chickpea seeds (Cicer arietinum cv. Blanco lechoso) were submitted to different bioprocesses; i) gerPalabras claves:Antioxidant activity, chickpeas, Fermentation, germinationAutores:Fernandez-Orozco R., Juana Frias, Kozłowska H., Muñoz R., Piskuła M.K., Vidal‐Valverde C., Zieliński H.Fuentes:scopusEffect of fermentation conditions on the antioxidant compounds and antioxidant capacity of Lupinus angustifolius cv. zapaton
ArticleAbstract: To study the effect of fermentation on the antioxidant compounds and antioxidant capacity of LupinusPalabras claves:Antioxidant capacity, Fermentation, Glutathione, Lupin, Phosphatidyl-choline peroxidation, PRTC, SOD-like activity, Teac, Total phenolic compounds, Vitamin C, Vitamin EAutores:Fernandez-Orozco R., Juana Frias, Kozłowska H., Muñoz R., Piskuła M.K., Vidal‐Valverde C., Zieliński H.Fuentes:scopusEffect of processing on the antioxidant vitamins and antioxidant capacity of Vigna sinensis var. Carilla
ArticleAbstract: Cowpea (Vigna sinensis L. var. Carilla) flours obtained by fermentation with inoculum LactobacillusPalabras claves:Antioxidant capacity, Antioxidant vitamins, Cowpeas, Lactobacillus plantarum fermentation, Natural fermentationAutores:Doblado R., Juana Frias, Kozłowska H., Muñoz R., Piskuła M.K., Vidal‐Valverde C., Zieliński H.Fuentes:scopus