Degradation of vicine, convicine and their aglycones during fermentation of faba bean flour

Scientific Reports

Volumn 6, Issue , 2016, Pages

  Rizzello, Carlo Giuseppe ^a   Losito, Ilario ^a   Facchini, Laura ^a   Katina, Kati ^b   Palmisano, Francesco ^a   Gobbetti, Marco ^a   Coda, Rossana ^b  

^a UNIVERSITY OF BARI   (Italy)

^b UNIVERSITY OF HELSINKI   (Finland)

Author keywords

[No Author keywords available]

Indexed keywords

BARBITURIC ACID DERIVATIVE; CONVICINE; DIVICINE; GLUCOSIDE; ISOURAMIL; PYRIMIDINONE DERIVATIVE; URIDINE; VICINE;

ANALOGS AND DERIVATIVES; ANALYSIS; BIOTRANSFORMATION; ELECTROSPRAY MASS SPECTROMETRY; FERMENTATION; FLOUR; FOOD HANDLING; HUMAN; HYDROLYSIS; LACTOBACILLUS PLANTARUM; METABOLISM; PH; PROCEDURES; TOXICITY; VICIA FABA;

BARBITURATES; BIOTRANSFORMATION; FERMENTATION; FLOUR; FOOD TECHNOLOGY; GLUCOSIDES; HUMANS; HYDROGEN-ION CONCENTRATION; HYDROLYSIS; LACTOBACILLUS PLANTARUM; PYRIMIDINONES; SPECTROMETRY, MASS, ELECTROSPRAY IONIZATION; URIDINE; VICIA FABA;

EID: 84984871075     PISSN: None     EISSN: 20452322     Source Type: Journal    
DOI: 10.1038/srep32452     Document Type: Article

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