Zobrazeno 1 - 3
of 3
pro vyhledávání: '"Ana Elisa Alves Magro"'
Autor:
Ana Elisa Alves Magro, Laura Carvalho Silva, Gabriela Boscariol Rasera, Ruann Janser Soares de Castro
Publikováno v:
Bioresources and Bioprocessing, Vol 6, Iss 1, Pp 1-9 (2019)
Abstract Background Fermentation is a classic industrial process that can be applied as an efficient strategy to increase the release of bioactive compounds with antioxidant and antidiabetic activities. Methods This work reported the effects of solid
Externí odkaz:
https://doaj.org/article/12581bc825094c8a87a99893fa970851
Autor:
Laura Carvalho Silva, Ana Elisa Alves Magro, Ruann Janser Soares de Castro, Gabriela Boscariol Rasera
Publikováno v:
Bioresources and Bioprocessing, Vol 6, Iss 1, Pp 1-9 (2019)
Background Fermentation is a classic industrial process that can be applied as an efficient strategy to increase the release of bioactive compounds with antioxidant and antidiabetic activities. Methods This work reported the effects of solid-state fe
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::0d597dc5e05c0c6bbbd808a7e8695b02
https://doi.org/10.1186/s40643-019-0273-5
https://doi.org/10.1186/s40643-019-0273-5
Effects of solid-state fermentation and extraction solvents on the antioxidant properties of lentils
Publikováno v:
Biocatalysis and Agricultural Biotechnology. 28:101753
Plant-based foods may have their nutritional and biological properties improved through biotransformation processes; becoming more beneficial to health and attractive to consumers. Fermentation is a process widely applied to legumes which can improve
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e4996beec90f5cc2906279e298e0b4df
https://doi.org/10.1016/j.bcab.2020.101753
https://doi.org/10.1016/j.bcab.2020.101753