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Antioxidant and antihypertensive properties of liquid and solid state fermented lentils
ArticleAbstract: The effect of liquid (LSF) and solid state fermentation (SSF) of lentils for production of water-solPalabras claves:Antihypertensive compounds, Antioxidant capacity, Fermentation, Functional ingbkp_redients, lentilsAutores:Cristina Martínez-Villaluenga, Juana Frias, Limón R.I., Mäkinen S., Pihlanto A., Torino M.I., Vidal‐Valverde C.Fuentes:scopusFermentation enhances the content of bioactive compounds in kidney bean extracts
ArticleAbstract: The influence of solid (SSF) or liquid state fermentation (LSF) for 48 and 96 h on the production ofPalabras claves:Antihypertensive compounds, Antioxidants, Fermentation, Functional ingbkp_redients, Kidney beansAutores:Cristina Martínez-Villaluenga, Dueñas M., Juana Frias, Limón R.I., Peñas E., Torino M.I.Fuentes:scopusMultifunctional properties of soy milk fermented by enterococcus faecium strains isolated from raw soy milk
ArticleAbstract: Lactic acid bacteria (LAB) isolated from soy milk were used to produce a multifunctional fermented fPalabras claves:Enterococcus faecium, Hypertension, inflammation, isoflavones, Oxidative Stress, Peptides, soy milkAutores:Arroyo R., Cristina Martínez-Villaluenga, Estrella Pedrola I., Garcia-Mora P., Juana Frias, Martín V., Rodríguez J.M., Torino M.I., Vidal‐Valverde C.Fuentes:scopus