The Impact of Sourdough Fermentation on Non‐Nutritive Compounds and Antioxidant Activities of Flours from Different Phaseolus Vulgaris L. Genotypes-Reference-Cited by-同舟云学术

The Impact of Sourdough Fermentation on Non‐Nutritive Compounds and Antioxidant Activities of Flours from Different Phaseolus Vulgaris L. Genotypes

Published:2019-06-19 Issue:7 Volume:84 Page:1929-1936
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:Journal of Food Science

Author:

Gabriele Morena¹,Sparvoli Francesca²,Bollini Roberto²,Lubrano Valter³,Longo Vincenzo¹,Pucci Laura¹^ORCID

Affiliation:

1. Natl. Research CouncilInst. of Biology and Agricultural Biotechnology (IBBA) Pisa Unit, Research Area of Pisa, Via Moruzzi 1 56124 Pisa Italy

2. Natl. Research CouncilInst. of Biology and Agricultural Biotechnology (IBBA) Via Bassini 15 20133 Milan Italy

3. Fondazione CNR/Regione Toscana G. Monasterio Via Moruzzi 1 56124 Pisa Italy

Publisher

Wiley

Subject

Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/1750-3841.14672

Reference45 articles.

1. Effect of Fermentation Time on the Phenolic, Flavonoid and Vitamin C Contents and Antioxidant Activities of Okra (Abelmoschus esculentus) Seeds

2. Weaning food fortification and improvement of fermented cereal and legume by metabolic activities of probiotics Lactobacillus plantarum

3. Tobacco Plants Transformed with the Bean αai Gene Express an Inhibitor of Insect α-Amylase in Their Seeds

4. A proprietary alpha‐amylase inhibitor from white bean (Phaseolus vulgaris): A review of clinical studies on weight loss and glycemic control;Barrett M. L.;Nutritional Journal,2011

5. Solid state fermentation with lactic acid bacteria to improve the nutritional quality of lupin and soya bean

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