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Effect of germination with sodium selenite on the isoflavones and cellular antioxidant activity of soybean (Glycine max)
ArticleAbstract: Isoflavones profiles and cellular antioxidant activity (CAA) of soybeans (Glycine max) germinated foPalabras claves:antioxidant, germination, isoflavones, selenium, soybeanAutores:Guardado-Félix D., Jonnatan Fernando Avilés-González, Marco A. Lazo-Vélez, Romo-López I., Serna-Saldivar S.O.Fuentes:scopusEffect of partial replacement of wheat flour with sprouted chickpea flours with or without selenium on physicochemical, sensory, antioxidant and protein quality of yeast-leavened breads
ArticleAbstract: Wheat flour was partially replaced with 15% of 1) whole (WCH); 2) germinated (GCH); or 3) selenium-gPalabras claves:chickpeas, germination, protein quality, selenium, Yeast-leavened breadAutores:Diego Esteban Panata-Saquicilí, Guardado-Félix D., Marco A. Lazo-Vélez, Pérez-Carrillo E., Serna-Saldivar S.O.Fuentes:scopusEffects of fermentation with probiotics on anti-nutritional factors and proximate composition of lupin (Lupinus mutabilis sweet).
ArticleAbstract: Lupin (Lupinus mutabilis), known as chocho in Andean countries, is an ancient legume crop with highPalabras claves:alkaloids, oligosaccharides, Phytic acid, Probiotic bacteria, Saccharomyces boulardii, Saccharomyces CerevisiaeAutores:Ana María Romero-Espinoza, Marco A. Lazo-Vélez, Maria Cecilia Vintimilla-Alvarez, Miriam Briones-García, Serna-Saldivar S.O.Fuentes:googlescopusOptimization of wheat sprouting for production of selenium enriched kernels using response surface methodology and desirability function
ArticleAbstract: Response surface methodology and desirability function were used as tools to optimize wheat (TriticuPalabras claves:Desirability function, germination, response surface, selenium, WheatAutores:Jonnatan Fernando Avilés-González, Marco A. Lazo-Vélez, Serna-Saldivar S.O., Temblador-Pérez M.C.Fuentes:scopusSelenized chickpea sourdoughs for the enrichment of breads
ArticleAbstract: The use of chickpeas sprouted with sodium selenite as ingbkp_redient for sourdough bread enrichmentPalabras claves:Fermentation, Organic acids, selenium, Slice morphology, SproutsAutores:Cristina M. Rosell, Garzón R., Guardado-Félix D., Marco A. Lazo-Vélez, Serna-Saldivar S.O.Fuentes:scopus