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Nutritional and antioxidant changes in lentils and quinoa through fungal solid-state fermentation with Pleurotus ostreatus

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Nutritional and antioxidant changes in lentils and quinoa through fungal solid-state fermentation with Pleurotus ostreatus

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Sánchez-García, JM.; Asensio-Grau, A.; García Hernández, J.; Heredia Gutiérrez, AB.; Andrés Grau, AM. (2022). Nutritional and antioxidant changes in lentils and quinoa through fungal solid-state fermentation with Pleurotus ostreatus. Bioresources and Bioprocessing. 9(51):1-12. https://doi.org/10.1186/s40643-022-00542-2

Por favor, use este identificador para citar o enlazar este ítem: http://hdl.handle.net/10251/194865

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Título: Nutritional and antioxidant changes in lentils and quinoa through fungal solid-state fermentation with Pleurotus ostreatus
Autor: Sánchez-García, Janaina Madelein Asensio-Grau, Andrea García Hernández, Jorge Heredia Gutiérrez, Ana Belén Andrés Grau, Ana María
Entidad UPV: Universitat Politècnica de València. Escuela Técnica Superior de Ingeniería Agronómica y del Medio Natural - Escola Tècnica Superior d'Enginyeria Agronòmica i del Medi Natural
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] Solid-state fermentation (SSF) may be a suitable bioprocess to produce protein-vegetal ingredients with increased nutritional and functional value. This study assessed changes in phenol content, antinutrient content, ...[+]
Palabras clave: Semillas , Harina , Fermentación en estado sólido , Proteína , Polifenoles , Antinutrientes
Derechos de uso: Reconocimiento (by)
Fuente:
Bioresources and Bioprocessing. (eissn: 2197-4365 )
DOI: 10.1186/s40643-022-00542-2
Editorial:
Springer
Versión del editor: https://doi.org/10.1186/s40643-022-00542-2
Coste APC: 1184,6
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/
Agradecimientos:
The authors would like to thank the project PID2019-107723RB-C22 funded by the Ministry of Science and Innovation MCIN/AEI/10.1309/501100011033.
Tipo: Artículo

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