Improving the antioxidant properties of quinoa flour through fermentation with selected autochthonous lactic acid bacteria

International Journal of Food Microbiology

Volumn 241, Issue , 2017, Pages 252-261

  Rizzello, Carlo Giuseppe ^a   Lorusso, Anna ^a   Russo, Vito ^a   Pinto, Daniela ^b   Marzani, Barbara ^b   Gobbetti, Marco ^a  

^a UNIVERSITY OF BARI   (Italy)

^b GIULIANI S P A   (Italy)

Author keywords

Antioxidant; Bioactive peptides; Lactic acid bacteria; Quinoa; Sourdough

Indexed keywords

1,1 DIPHENYL 2 PICRYLHYDRAZYL; 2,2' AZINOBIS(3 ETHYLBENZOTHIAZOLINE 6 SULFONIC ACID); LINOLEIC ACID; REACTIVE OXYGEN METABOLITE; ANTIOXIDANT; LACTIC ACID; PEPTIDE;

ANTIOXIDANT ACTIVITY; ARTICLE; AUTOOXIDATION; CELL DENSITY; CELL STRESS; CELL VIABILITY; CHENOPODIUM QUINOA; CONTROLLED STUDY; DOUGH; ELECTROSPRAY MASS SPECTROMETRY; FAST PROTEIN LIQUID CHROMATOGRAPHY; FERMENTATION; FLOUR; HUMAN; HUMAN CELL; HYDROLYSIS; IN VITRO STUDY; KERATINOCYTE; LACTIC ACID BACTERIUM; LACTOBACILLUS PLANTARUM; NONHUMAN; OXIDATIVE STRESS; PEDIOCOCCUS PENTOSACEUS; PROTEIN DEGRADATION; THERMOSTABILITY; ULTRAFILTRATION; ANALYSIS; BREAD; CHEMISTRY; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; LACTOBACILLACEAE; METABOLISM; MICROBIOLOGY;

ANTIOXIDANTS; BREAD; CHENOPODIUM QUINOA; CHROMATOGRAPHY, HIGH PRESSURE LIQUID; FERMENTATION; FLOUR; HUMANS; LACTIC ACID; LACTOBACILLACEAE; PEPTIDES; SPECTROMETRY, MASS, ELECTROSPRAY IONIZATION;

EID: 84994036946     PISSN: 01681605     EISSN: 18793460     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2016.10.035     Document Type: Article

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