Increasing antioxidant activity and protein digestibility in phaseolus vulgaris and avena sativa by fermentation with the pleurotus ostreatus fungus

Molecules

Volumn 22, Issue 12, 2017, Pages

  Espinosa Páez, Edith ^a   Alanis Guzmán, Ma Guadalupe ^a   Hernández Luna, Carlos E ^a   Báez González, Juan G ^a   Amaya Guerra, Carlos A ^a   Andrés Grau, Ana M ^b  

^a UNIVERSIDAD AUTÓNOMA DE NUEVO LEÓN   (Mexico)

^b UNIVERSITAT POLITÈCNICA DE VALÈNCIA   (Spain)

Author keywords

Antioxidant activity; Cereals; Digestibility; Fermentation; Legumes; Pleurotus ostreatus; Polyphenols

Indexed keywords

AMINO ACID; ANTIOXIDANT; CARBOHYDRATE; POLYPHENOL; TANNIN DERIVATIVE;

AVENA; CHEMISTRY; FERMENTATION; HUMAN; METABOLISM; MYCELIUM; NUTRITIONAL VALUE; PHASEOLUS; PLANT SEED; PLEUROTUS; PROTEIN INTAKE;

AMINO ACIDS; ANTIOXIDANTS; AVENA; CARBOHYDRATES; DIETARY PROTEINS; FERMENTATION; HUMANS; MYCELIUM; NUTRITIVE VALUE; PHASEOLUS; PLEUROTUS; POLYPHENOLS; SEEDS; TANNINS;

EID: 85040374849     PISSN: None     EISSN: 14203049     Source Type: Journal    
DOI: 10.3390/molecules22122275     Document Type: Article

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