Effect of air classification and fermentation by Lactobacillus plantarum VTT E-133328 on faba bean (Vicia faba L.) flour nutritional properties

International Journal of Food Microbiology

Volumn 193, Issue , 2015, Pages 34-42

  Coda, Rossana ^a   Melama, Leena ^a   Rizzello, Carlo Giuseppe ^b   Curiel, José Antonio ^b   Sibakov, Juhani ^a   Holopainen, Ulla ^a   Pulkkinen, Marjo ^c   Sozer, Nesli ^a  

^a VTT TECHNICAL RESEARCH CENTRE OF FINLAND   (Finland)

^b UNIVERSITY OF BARI   (Italy)

^c UNIVERSITY OF HELSINKI   (Finland)

Author keywords

Air classification; Antinutritional factors; Faba bean; Lactic acid bacteria

Indexed keywords

4 AMINOBUTYRIC ACID; ESSENTIAL AMINO ACID; PHENOL DERIVATIVE; PHYTIC ACID; AMINO ACID; GLUCOSIDE; PYRIMIDINONE DERIVATIVE; STARCH; VICINE;

AIR; ARTICLE; BACTERIUM CULTURE; CLASSIFICATION; DIGESTION; FERMENTATION; FLOUR; HYDROLYSIS; LACTIC ACID BACTERIUM; LACTOBACILLUS PLANTARUM; NONHUMAN; NUTRITIONAL VALUE; VICIA FABA; ANALYSIS; CHEMISTRY; FOOD CONTROL; GROWTH, DEVELOPMENT AND AGING; LACTOBACILLACEAE; METABOLISM; MICROBIOLOGY;

LACTOBACILLUS PLANTARUM; VICIA FABA;

AIR; AMINO ACIDS; FERMENTATION; FLOUR; FOOD MICROBIOLOGY; GAMMA-AMINOBUTYRIC ACID; GLUCOSIDES; LACTOBACILLACEAE; LACTOBACILLUS PLANTARUM; PHYTIC ACID; PYRIMIDINONES; STARCH; VICIA FABA;

EID: 84908635404     PISSN: 01681605     EISSN: 18793460     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2014.10.012     Document Type: Article

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