Antioxidant and antihypertensive properties of liquid and solid state fermented lentils

Food Chemistry

Volumn 136, Issue 2, 2013, Pages 1030-1037

  Torino, Maria Inés ^a   Limón, Rocío I ^b   Martínez Villaluenga, Cristina ^b   Mäkinen, Sari ^c   Pihlanto, Anne ^c   Vidal Valverde, Concepción ^b   Frias, Juana ^b  

^a CENTRO DE REFERENCIA PARA LACTOBACILOS CERELA CONICET   (Argentina)

^b INSTITUTE OF FOOD SCIENCE   (Spain)

^c MTT Biotechnology and Food Research   (Finland)

Author keywords

Antihypertensive compounds; Antioxidant capacity; Fermentation; Functional ingredients; Lentils

Indexed keywords

ACE-INHIBITORY; ANGIOTENSIN I-CONVERTING ENZYME; ANTIHYPERTENSIVE COMPOUNDS; ANTIOXIDANT CAPACITY; BACILLUS SUBTILIS; FREE AMINO GROUPS; FUNCTIONAL INGREDIENT; LACTOBACILLUS PLANTARUM; LENTILS; PHENOLIC COMPOUNDS; SOLID-STATE FERMENTATION; TIME-DEPENDENT; WATER SOLUBLE FRACTION;

BACILLI; FERMENTATION; PHENOLS;

LIQUIDS;

DIPEPTIDYL CARBOXYPEPTIDASE; LENTIL EXTRACT; PLANT EXTRACT; UNCLASSIFIED DRUG;

ANTIHYPERTENSIVE ACTIVITY; ANTIOXIDANT ACTIVITY; ARTICLE; BACILLUS SUBTILIS; ENZYME ACTIVITY; ENZYME INHIBITION; FERMENTATION TECHNIQUE; IC 50; LACTOBACILLUS PLANTARUM; LENTIL; LIQUID STATE FERMENTATION; NONHUMAN; PROTEIN DEGRADATION; SOLID STATE FERMENTATION;

ANTIHYPERTENSIVE AGENTS; ANTIOXIDANTS; BACILLUS SUBTILIS; CULTURE TECHNIQUES; FERMENTATION; GAMMA-AMINOBUTYRIC ACID; LACTOBACILLUS PLANTARUM; LENS PLANT;

BACILLUS SUBTILIS; LACTOBACILLUS PLANTARUM; LENS CULINARIS;

EID: 84867059688     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2012.09.015     Document Type: Article

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