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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

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Título: Increasing Antioxidant Activity and Protein Digestibility in Phaseolus vulgaris and Avena sativa by Fermentation with the Pleurotus ostreatus Fungus
Autor: Espinosa Paéz, Edith Alanis-Guzman, Ma Guadalupe Hernandez Luna, Carlos Baez Gonzalez, Juan G. Amaya-Guerra, Carlos A. Andrés Grau, Ana María
Entidad UPV: Universitat Politècnica de València. Departamento de Tecnología de Alimentos - Departament de Tecnologia d'Aliments
Fecha difusión:
Resumen:
[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 ...[+]
Palabras clave: Pleurotus ostreatus , Antioxidant activity , Polyphenols , Digestibility , Fermentation , Cereals , Legumes
Derechos de uso: Reconocimiento (by)
Fuente:
Molecules. (issn: 1420-3049 )
DOI: 10.3390/molecules22122275
Editorial:
MDPI AG
Versión del editor: https://doi.org/10.3390/molecules22122275
Código del Proyecto:
info:eu-repo/grantAgreement/CONACyT//446871/
Agradecimientos:
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).
Tipo: Artículo

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