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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:scopusEffect of processing on the antioxidant vitamins and antioxidant capacity of Vigna sinensis var. Carilla
ArticleAbstract: Cowpea (Vigna sinensis L. var. Carilla) flours obtained by fermentation with inoculum LactobacillusPalabras claves:Antioxidant capacity, Antioxidant vitamins, Cowpeas, Lactobacillus plantarum fermentation, Natural fermentationAutores:Doblado R., Juana Frias, Kozłowska H., Muñoz R., Piskuła M.K., Vidal‐Valverde C., 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:scopus