Biotransformation of hesperidin from lime peel (Citrus limettaRisso) in solid fermentation byAspergillus saitoi-Reference-Cited by-同舟云学术

Biotransformation of hesperidin from lime peel (Citrus limettaRisso) in solid fermentation byAspergillus saitoi

Published:2018-01 Issue:1 Volume:16 Page:537-543
ISSN:1947-6337
Container-title:CyTA - Journal of Food
language:en
Short-container-title:CyTA - Journal of Food

Author:

Pérez-Nájera Viridiana Candelaria¹,Lugo-Cervantes Eugenia²^ORCID,Amaya-Delgado Lorena²,Madrigal-Pulido Jaime Alberto¹,Rueda-Puente Edgar O.³,Borboa-Flores Jesús⁴,Del-Toro-Sánchez Carmen Lizette¹⁴

Affiliation:

1. Departamento de Ciencias Médicas y de la Vida, Centro Universitario de la Ciénega, Universidad de Guadalajara, Ocotlán, Jalisco, Mexico

2. Área de Tecnología Alimentaria, Centro de Investigación y Asistencia en Tecnología y Diseño del Estado de Jalisco, Zapopan, Jalisco, Mexico

3. Departamento de Agricultura y Ganadería, Universidad de Sonora, Hermosillo, Sonora, Mexico

4. Departamento de Investigación y Posgrado en Alimentos, Universidad de Sonora, Hermosillo, Sonora, Mexico

Funder

Consejo Nacional de Ciencia y Tecnología (CONACyT)

Publisher

Informa UK Limited

Subject

Industrial and Manufacturing Engineering,General Chemical Engineering,General Chemistry,Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/19476337.2018.1430707

Reference39 articles.

1. Flavonoid profile and radical-scavenging activity of Mediterranean sweet lemon (Citrus limetta Risso) juice

2. Uses and Properties of Citrus Flavonoids

3. Effects of Olive Oil Phenolic Compounds on Inflammation in the Prevention and Treatment of Coronary Artery Disease

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