Improving nutritional and functional quality characteristics in bread by using flours obtained from fermentation of kidney beans and oats with Pleurotus ostreatus
E Espinosa Páez, CE Hernández-Luna… - CyTA-Journal of …, 2023 - Taylor & Francis
Pleurotus ostreatus is an edible fungus with several functional compounds. Previous studies
have shown that solid-state fermentation of Phaseolus vulgaris and Avena sativa with P.
ostreatus improves their functional properties. Since bread is a highly consumed foodstuff,
the objective of this work was to improve its nutritional and functional properties based on P.
vulgaris and A. sativa grains biotransformed by P. ostreatus. Results showed that bread
made with flour of solid-state fermented grains, provided a higher antioxidant capacity …
have shown that solid-state fermentation of Phaseolus vulgaris and Avena sativa with P.
ostreatus improves their functional properties. Since bread is a highly consumed foodstuff,
the objective of this work was to improve its nutritional and functional properties based on P.
vulgaris and A. sativa grains biotransformed by P. ostreatus. Results showed that bread
made with flour of solid-state fermented grains, provided a higher antioxidant capacity …
Improving nutritional and functional quality characteristics in bread by using flours obtained from fermentation of kidney beans and oats with Pleurotus ostreatus
EE Páez, CE Hernández-Luna… - CYTA-Journal of …, 2023 - search.proquest.com
Pleurotus ostreatus is an edible fungus with several functional compounds. Previous studies
have shown that solid-state fermentation of Phaseolus vulgaris and Avena sativa with P.
ostreatus improves their functional properties. Since bread is a highly consumed foodstuff,
the objective of this work was to improve its nutritional and functional properties based on P.
vulgaris and A. sativa grains biotransformed by P. ostreatus. Results showed that bread
made with flour of solid-state fermented grains, provided a higher antioxidant capacity …
have shown that solid-state fermentation of Phaseolus vulgaris and Avena sativa with P.
ostreatus improves their functional properties. Since bread is a highly consumed foodstuff,
the objective of this work was to improve its nutritional and functional properties based on P.
vulgaris and A. sativa grains biotransformed by P. ostreatus. Results showed that bread
made with flour of solid-state fermented grains, provided a higher antioxidant capacity …
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