Fermentation of Colored Quinoa Seeds withNeurospora intermediato Obtain Oncom-Type Products of Favorable Nutritional and Bioactive Characteristics-Reference-Cited by-同舟云学术

Fermentation of Colored Quinoa Seeds withNeurospora intermediato Obtain Oncom-Type Products of Favorable Nutritional and Bioactive Characteristics

Published:2017-05 Issue:3 Volume:94 Page:619-624
ISSN:0009-0352
Container-title:Cereal Chemistry Journal
language:en
Short-container-title:Cereal Chemistry Journal

Author:

Starzyńska-Janiszewska Anna¹,Stodolak Bożena¹,Duliński Robert¹,Mickowska Barbara²,Sabat Renata³

Affiliation:

1. Department of Food Biotechnology, Faculty of Food Technology, University of Agriculture in Kraków, 30-149 Kraków, Poland.

2. Malopolska Centre for Monitoring and Certification of Food, Faculty of Food Technology, University of Agriculture in Kraków, 30-149 Kraków, Poland.

3. Department of Carbohydrate Technology, Faculty of Food Technology, University of Agriculture in Kraków, 30-149 Kraków, Poland.

Publisher

Wiley

Subject

Organic Chemistry,Food Science

Link

http://aaccipublications.aaccnet.org/doi/pdf/10.1094/CCHEM-10-16-0264-R

Reference37 articles.

1. Position of the American Dietetic Association: Health Implications of Dietary Fiber

2. Antioxidant and free radical scavenging potential of Achillea santolina extracts

3. Riboflavin (vitamin B2) and oxidative stress: a review

4. High-performance ion chromatography method for separation and quantification of inositol phosphates in diets and digesta

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