Effect of solid-state fermentation with Cordyceps militaris SN-18 on physicochemical and functional properties of chickpea (Cicer arietinum L.) flour

LWT

Volumn 63, Issue 2, 2015, Pages 1317-1324

  Xiao, Yu ^a   Xing, Guangliang ^a   Rui, Xin ^a   Li, Wei ^a   Chen, Xiaohong ^a   Jiang, Mei ^a   Dong, Mingsheng ^a  

^a NANJING AGRICULTURAL UNIVERSITY   (China)

Author keywords

ACE; ACE inhibitory activity; CFC; Chickpeas; Cordyceps militaris; EAI; ESI; FAC; HHL; HPLC; NFC; Physicochemical and functional properties; SDS PAGE; SSF; WAI; WHC; WSI

Indexed keywords

CHLOROFLUOROCARBONS; EMULSIFICATION; FERMENTATION; FOOD PRODUCTS; PRODUCT DESIGN; PROTEINS; WATER ABSORPTION;

ACE-INHIBITORY ACTIVITY; CHICKPEAS; CORDYCEPS MILITARIS; FUNCTIONAL PROPERTIES; HPLC; SDS PAGE;

PHYSICOCHEMICAL PROPERTIES;

BASIDIOMYCOTA; CICER ARIETINUM; CORDYCEPS MILITARIS; FUNGI;

EID: 84930384271     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2015.04.046     Document Type: Article

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