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Journal of Agricultural and Food Chemistry(1)
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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: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:scopus