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Enhancing the nutritional profile and digestibility of lentil flour by solid state fermentation with Pleurotus ostreatus

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Enhancing the nutritional profile and digestibility of lentil flour by solid state fermentation with Pleurotus ostreatus

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Asensio-Grau, A.; Calvo-Lerma, J.; Heredia Gutiérrez, AB.; Andrés Grau, AM. (2020). Enhancing the nutritional profile and digestibility of lentil flour by solid state fermentation with Pleurotus ostreatus. Food & Function. 11(9):7905-7912. https://doi.org/10.1039/d0fo01527j

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Título: Enhancing the nutritional profile and digestibility of lentil flour by solid state fermentation with Pleurotus ostreatus
Autor: Asensio-Grau, Andrea Calvo-Lerma, Joaquim Heredia Gutiérrez, Ana Belén Andrés Grau, Ana María
Entidad UPV: Universitat Politècnica de València. Departamento de Tecnología de Alimentos - Departament de Tecnologia d'Aliments
Universitat Politècnica de València. Instituto Universitario de Ingeniería de Alimentos para el Desarrollo - Institut Universitari d'Enginyeria d'Aliments per al Desenvolupament
Fecha difusión:
Resumen:
[EN] Lentils (Lens culinaris) present an excellent nutrient profile. However, the increasing displacement of legumes from the diet and the possible negative effects of the food matrix and antinutrient factors encourage the ...[+]
Derechos de uso: Reserva de todos los derechos
Fuente:
Food & Function. (issn: 2042-6496 )
DOI: 10.1039/d0fo01527j
Editorial:
The Royal Society of Chemistry
Versión del editor: https://doi.org/10.1039/d0fo01527j
Código del Proyecto:
info:eu-repo/grantAgreement/AEI/Plan Estatal de Investigación Científica y Técnica y de Innovación 2017-2020/PID2019-107723RB-C22/ES/CONCEPTUALIZACION PARA LA CREACION DE ALIMENTOS CON PROTEINAS SOSTENIBLES. OBTENCION DE INGREDIENTES RICOS EN PROTEINAS VEGETALES CON DIGESTIBILIDAD Y FUNCIONALIDAD MEJORADAS/
Tipo: Artículo

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