In the past, the beneficial effects of fermented foods on health were unknown, and so people
primarily used fermentation to preserve foods, enhance shelf life, and improve flavour …

Mung bean (Vigna radiata L.) is an important pulse consumed all over the world, especially
in Asian countries, and has a long history of usage as traditional medicine. It has been …

Gamma-aminobutyric acid (Gaba) is a non-proteinogenic amino acid that is widely present
in microorganisms, plants, and vertebrates. So far, Gaba is well known as a main inhibitory …

Scope The aim of the study is to explore which properties of selected peptides will positively
predict their antidiabetic activity in vitro and in vivo. Methods and results Streptozotocin …

Considerable attention has been paid in the last few years to bioactive compounds because
of their health-promoting abilities for humans, such as the decrease in the occurrence of …

Bahan pangan berindeks glikemik rendah makin diminati masyarakat. Salah satu
karbohidrat sebagai bahan pangan adalah umbi suweg. Penelitian ini bertujuan …

In this paper, the quality characteristics of mung bean and the types of microbial strains used
in fermented mung bean products were summarized. And the types of mung bean fermented …

The purpose of this study was to evaluate the efficacy of sunflower sprout (SFS) as potential
nutraceutical for metabolic syndrome in mice. The mice were divided into 6 groups of 5 …

Low-glycemic indexed foods are increasingly in demand. The glycemic index value is
influenced by macronutrient composition. Fermentation can change macronutrient levels of …

Food & Function Page 1 Food & Function rsc.li/food-function The Royal Society of Chemistry is
the world's leading chemistry community. Through our high impact journals and publications …