Autochthonous fermentation as a means to improve the bioaccessibility and antioxidant activity of proteins and phenolic compounds of yellow pea flour
This study focused on evaluating the potential of the natural fermentation of pea flour to improve the release of antioxidant compounds. Preliminary fermentations of 36.4% w/w flour dispersions were performed in tubes under different conditions (24 and 48 h, 30 and 37 ◦C). Finally, fermented flours...
Guardado en:
| Autores principales: | Cipollone, María Agustina, Abraham, Analía Graciela, Fontana, Ariel, Tironi, Valeria Anahí |
|---|---|
| Formato: | Articulo |
| Lenguaje: | Inglés |
| Publicado: |
2024
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| Materias: | |
| Acceso en línea: | http://sedici.unlp.edu.ar/handle/10915/167302 |
| Aporte de: |
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