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Antioxidant capacity and polyphenolic content of high-protein lupin products
ArticleAbstract: In order to produce high protein lupin products, α-galactoside extraction from Lupinus angustifoliusPalabras claves:Antioxidant capacity, Lupins, Protein isolates, Superoxide dismutase-like activity, Total flavonoids, Total phenolic compounds, α-Galactoside extractionAutores:Cristina Martínez-Villaluenga, Juana Frias, Kozłowska H., Piskuła M.K., Vidal‐Valverde C., Zieliński H.Fuentes:scopusEffect of fermentation conditions on the antioxidant compounds and antioxidant capacity of Lupinus angustifolius cv. zapaton
ArticleAbstract: To study the effect of fermentation on the antioxidant compounds and antioxidant capacity of LupinusPalabras claves:Antioxidant capacity, Fermentation, Glutathione, Lupin, Phosphatidyl-choline peroxidation, PRTC, SOD-like activity, 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:scopusGermination as a process to improve the antioxidant capacity of Lupinus angustifolius L. var. Zapaton
ArticleAbstract: Antioxidant capacity, measured by glutathione (GSH), superoxide dismutase-like activity (SOD-like acPalabras claves:Antioxidant capacity, germination, Lupin, Polyphenols, Vitamin C, Vitamin EAutores:Fernandez-Orozco R., Juana Frias, Kozłowska H., Piskuła M.K., Vidal‐Valverde C., Zieliński H.Fuentes:scopusFermentation 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:scopusInfluence of fermentation conditions on glucosinolates, ascorbigen, and ascorbic acid content in white cabbage (Brassica oleracea var. capitata cv. Taler) cultivated in different seasons
ArticleAbstract: The content of glucosinolates (GLS), ascorbigen, and ascorbic acid in white cabbage (Brassica oleracPalabras claves:Ascorbic acid, Ascorbigen, Fermentation, Glucosinolates, Sauerkraut, WHITE CABBAGEAutores:Ciska E., Cristina Martínez-Villaluenga, Honke J., Juana Frias, Kozłowska H., Peñas E., Piskuła M.K., Vidal‐Valverde C.Fuentes:scopusEvaluation of bioprocesses to improve the antioxidant properties of chickpeas
ArticleAbstract: Chickpea seeds (Cicer arietinum cv. Blanco lechoso) were submitted to different bioprocesses; i) gerPalabras claves:Antioxidant activity, chickpeas, Fermentation, germinationAutores:Fernandez-Orozco R., Juana Frias, Kozłowska H., Muñoz R., Piskuła M.K., Vidal‐Valverde C., 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:scopusEvolution of soluble carbohydrates during the development of pea, faba bean and lupin seeds
ArticleAbstract: Seeds of pea (Pisum sativum L. cv. Ergo), faba bean (Vicia faba ssp. minor Harz., cv. Tibo) and yellPalabras claves:Faba bean, Lupin, pea, Seed development, α-GalactosidesAutores:Górecki R., Hedley C.L., Honke J., Juana Frias, Kozłowska H., Vidal‐Valverde C.Fuentes:scopusInositol phosphate content and trypsin inhibitor activity in ready-to-eat cruciferous sprouts
ArticleAbstract: Four cruciferous seeds (small radish, radish, white mustard and rapeseed) were germinated in order tPalabras claves:Cruciferous seeds, germination, Inositol phosphates, Phytic acid, Sprouts, Trypsin inhibitorsAutores:Juana Frias, Kozłowska H., Piskuła M.K., Vidal‐Valverde C., Zieliński H.Fuentes:scopus