Improvement of the antioxidant and hypolipidaemic effects of cowpea flours (Vigna unguiculata ) by fermentation: results of in vitro and in vivo experiments-Reference-Cited by-同舟云学术

Improvement of the antioxidant and hypolipidaemic effects of cowpea flours (Vigna unguiculata ) by fermentation: results of in vitro and in vivo experiments

Published:2014-08-04 Issue:6 Volume:95 Page:1207-1216
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J. Sci. Food Agric.

Author:

Kapravelou Garyfallia¹,Martínez Rosario¹,Andrade Ana M¹,López Chaves Carlos¹,López-Jurado María¹,Aranda Pilar¹,Arrebola Francisco²,Cañizares Francisco J²,Galisteo Milagros³,Porres Jesús M¹

Affiliation:

1. Department of Physiology, Institute of Nutrition and Food Technology; University of Granada; Campus Universitario de Cartuja s/n Granada 18071 Spain

2. Department of Histology; Institute of Neurosciences, University of Granada; Avenida de Madrid s/n Granada 18071 Spain

3. Department of Pharmacology, School of Pharmacy; University of Granada; Campus Universitario de Cartuja s/n Granada 18071 Spain

Funder

Junta de Andalucía, Spain

Publisher

Wiley

Subject

Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1002/jsfa.6809/fullpdf

Reference54 articles.

1. Cowpea (Vigna unguiculata (L.) Walp.)

2. Utilization of cowpeas for human food;Phillips;Field Crops Res,2003

3. Effect of processing on the antioxidant vitamins and antioxidant capacity of Vigna sinensis var. Carilla;Doblado;J Agric Food Chem,2005

4. Cholesterol-lowering properties of whole cowpea seed and its protein isolate in hamsters;Frota;J Food Sci,2008

5. Functional and nutritional properties of peanut and cowpea proteins;Guang;J Food Agric Environ,2012

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