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Changes in protein profile, bioactive potential and enzymatic activities of gluten-free flours obtained from hulled and dehulled oat varieties as affected by germination conditions
ArticleAbstract: There is a growing interest in the development of flours from sprouted cereals due to their enhancedPalabras claves:Bioactive potential, Enzymatic activity, germination, Gluten-free flours, OatAutores:Aparicio‐garcía N., Cristina Martínez-Villaluenga, Juana Frias, Peñas E.Fuentes:scopusProduction and characterization of a novel gluten-free fermented beverage based on sprouted oat flour
ArticleAbstract: This study investigates the use of sprouted oat flour as a substrate to develop a novel gluten-freePalabras claves:Beverage, Gluten-free, Lactic acid fermentation, Oat, sproutingAutores:Aparicio‐garcía N., Cristina Martínez-Villaluenga, Juana Frias, Peñas E.Fuentes:scopusSprouted oat as a potential gluten-free ingredient with enhanced nutritional and bioactive properties
ArticleAbstract: This study is aimed to produce and characterize a novel gluten-free ingredient from oat through sproPalabras claves:Antioxidant capacity, celiac disease, Enzymatic activities, flour, germination, OatAutores:Aparicio‐garcía N., Cristina Martínez-Villaluenga, Juana Frias, Peñas E.Fuentes:scopus