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Increasing Antioxidant Activity and Protein Digestibility in Phaseolus vulgaris and Avena sativa by Fermentation with the Pleurotus ostreatus Fungus

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Increasing Antioxidant Activity and Protein Digestibility in Phaseolus vulgaris and Avena sativa by Fermentation with the Pleurotus ostreatus Fungus

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Espinosa Paéz, E.; Alanis-Guzman, MG.; Hernandez Luna, C.; Baez Gonzalez, JG.; Amaya-Guerra, CA.; Andrés Grau, AM. (2017). Increasing Antioxidant Activity and Protein Digestibility in Phaseolus vulgaris and Avena sativa by Fermentation with the Pleurotus ostreatus Fungus. Molecules. 22(12):1-11. https://doi.org/10.3390/molecules22122275

Por favor, use este identificador para citar o enlazar este ítem: http://hdl.handle.net/10251/148884

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Title: Increasing Antioxidant Activity and Protein Digestibility in Phaseolus vulgaris and Avena sativa by Fermentation with the Pleurotus ostreatus Fungus
Author: Espinosa Paéz, Edith Alanis-Guzman, Ma Guadalupe Hernandez Luna, Carlos Baez Gonzalez, Juan G. Amaya-Guerra, Carlos A. Andrés Grau, Ana María
UPV Unit: Universitat Politècnica de València. Departamento de Tecnología de Alimentos - Departament de Tecnologia d'Aliments
Issued date:
Abstract:
[EN] The aim of the research was to determine the impact of fermentation with Pleurotus ostreatus on kidney beans, black beans, and oats. The results indicate that the fungus has a positive effect on the substrates when ...[+]
Subjects: Pleurotus ostreatus , Antioxidant activity , Polyphenols , Digestibility , Fermentation , Cereals , Legumes
Copyrigths: Reconocimiento (by)
Source:
Molecules. (issn: 1420-3049 )
DOI: 10.3390/molecules22122275
Publisher:
MDPI AG
Publisher version: https://doi.org/10.3390/molecules22122275
Thanks:
We would like to thank Consejo Nacional de Ciencia y Tecnologa (CONACyT) for financially supporting E.E.-P to obtain her Ph.D. (scholarship 446871).
Type: Artículo

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