Improving anti-hyperglycemic and anti-hypertensive properties of camu-camu (Myriciaria dubia Mc. Vaugh) using lactic acid bacterial fermentation

Process Biochemistry

Volumn 59, Issue , 2017, Pages 133-140

  Fujita, Alice ^a,b   Sarkar, Dipayan ^b   Genovese, Maria Ines ^a   Shetty, Kalidas ^b  

^a UNIVERSITY OF SÃO PAULO   (Brazil)

^b NORTH DAKOTA STATE UNIVERSITY   (United States)

Author keywords

Anti diabetes; Antioxidant; Hypertension; Phenolics; Soymilk; Amylase; Glucosidase

Indexed keywords

AGENTS; ANTIOXIDANTS; ENZYME ACTIVITY; ENZYMES; FERMENTATION; LABORATORIES; LACTIC ACID;

ANGIOTENSIN I-CONVERTING ENZYME; ANTI-OXIDANT ACTIVITIES; GLUCOSIDASE; HYPERTENSION; LACTOBACILLUS HELVETICUS; LACTOBACILLUS PLANTARUM; PHENOLICS; SOY MILK;

AMYLASES;

EID: 85021088363     PISSN: 13595113     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.procbio.2017.05.017     Document Type: Article

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