Mostrando 4 resultados de: 4
Filtros aplicados
Subtipo de publicación
Article(4)
Publisher
European Food Research and Technology(1)
Food Analytical Methods(1)
Journal of Agricultural and Food Chemistry(1)
Journal of Functional Foods(1)
Área temáticas
Bioquímica(2)
Tecnología alimentaria(2)
Alimentación y bebidas(1)
Farmacología y terapéutica(1)
Microorganismos, hongos y algas(1)
Origen
scopus(4)
Electrochemical Determination of Ascorbigen in Sauerkrauts
ArticleAbstract: Ascorbigen (ABG), 2-C-(indol-3-yl)methyl-α-l-xylo-hex-3-ulofuranosono-1,4-lactone, was synthesised aPalabras claves:Antioxidant activity, Ascorbigen, Cyclic Voltammetry, differential pulse voltammetry, HPLC-CoulArray, SauerkrautAutores:Juana Frias, Peñas E., Valverde S., Vidal‐Valverde C., Zielińska D., Zieliński H.Fuentes:scopusEvaluation of the antioxidant capacity of lupin sprouts germinated in the presence of selenium
ArticleAbstract: Antioxidant capacity of 5 DAS (days after seeding) lupin sprouts germinated in the presence of selenPalabras claves:Antioxidant capacity, Cyclic Voltammetry, Lupin sprouts, Photochemiluminescence, Selenate, SeleniteAutores:Juana Frias, Kozłowska H., Piskuła M.K., Vidal‐Valverde C., Zielińska D., Zieliński H.Fuentes:scopusHigh-Pressure-Assisted Enzymatic Release of Peptides and Phenolics Increases Angiotensin Converting Enzyme i Inhibitory and Antioxidant Activities of Pinto Bean Hydrolysates
ArticleAbstract: Pinto bean protein concentrate was hydrolyzed by subtilisins at 0.1, 100, and 200 MPa and 50 °C forPalabras claves:Antioxidant activity, Bioactive peptides, biological activity, high-pressure-assisted proteolysis, PHENOLIC COMPOUNDS, Pinto bean, reducing powerAutores:Cristina Martínez-Villaluenga, Garcia-Mora P., Juana Frias, Peñas E., Wiczkowski W., Zielińska D., Zieliński H.Fuentes:scopusSimultaneous release of peptides and phenolics with antioxidant, ACE-inhibitory and anti-inflammatory activities from pinto bean (Phaseolus vulgaris L. var. pinto) proteins by subtilisins
ArticleAbstract: Production of novel functional ingbkp_redients from legume proteins is a valuable strategy to boostPalabras claves:Bioactive peptides, biological activity, PHENOLIC COMPOUNDS, Pinto bean, ProteolysisAutores:Cristina Martínez-Villaluenga, Garcia-Mora P., Giménez-Bastida J.A., Juana Frias, Peñas E., Wiczkowski W., Zielińska D., Zieliński H.Fuentes:scopus