Antioxidant and antihypertensive properties of liquid and solid state fermented lentils-Reference-Cited by-同舟云学术

Antioxidant and antihypertensive properties of liquid and solid state fermented lentils

Published:2013-01 Issue:2 Volume:136 Page:1030-1037
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Torino Maria Inés,Limón Rocío I.,Martínez-Villaluenga Cristina,Mäkinen Sari,Pihlanto Anne,Vidal-Valverde Concepción,Frias Juana

Funder

Ministerio de Ciencia e Innovación

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference61 articles.

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3. The production of a new tempeh-like fermented soybean containing a high level of γ-aminobutyric acid by anaerobic incubation with Rhizopus;Aoki;Bioscience, Biotechnology and Biochemistry,2003

4. Dietary soya intake alters plasma antioxidant status and lipid peroxidation in postmenopausal women with the metabolic syndrome;Azadbakht;British Journal of Nutrition,2007

5. The impact of germination and in vitro digestion on the formation of angiotensin converting enzyme (ACE) inhibitory peptides from lentil proteins compared to whey proteins;Bamdad;Engineering and Technology,2009

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