Literature DB >> 8273426

Effect of natural fermentation on carbohydrates, riboflavin and trypsin inhibitor activity of lentils.

C Vidal-Valverde1, J Frias, M Prodanov, J Tabera, R Ruiz, J Bacon.   

Abstract

Lentils were subjected to natural fermentation for 4 days at 30 degrees C. The pH value fell to 3.8 during the process. alpha-Galactosides and sucrose were not detected in fermented lentils but a significant increase in the fructose content was observed. In fermented lentils the neutral detergent fibre, cellulose and hemicellulose contents decreased and the lignin content increased. After fermentation the riboflavin content was higher and the trypsin inhibitor activity decreased.

Entities:  

Mesh：

Substances：

Year:  1993        PMID： 8273426     DOI： 10.1007/bf01202616

Source DB:  PubMed          Journal:  Z Lebensm Unters Forsch        ISSN： 0044-3026


  3 in total

1.  The Nutritional Value and Physiological Properties of Diets with Raw and Candida utilis-Fermented Lupin Seeds in Rats.

Authors:  Małgorzata Kasprowicz-Potocka; Anita Zaworska; Andrzej Frankiewicz; Włodzimierz Nowak; Piotr Gulewicz; Zenon Zduńczyk; Jerzy Juśkiewicz
Journal:  Food Technol Biotechnol       Date:  2015-09       Impact factor: 3.918

2.  Effect of certain indigenous processing methods on the bioactive compounds of ten different wild type legume grains.

Authors:  Vellingiri Vadivel; Hans K Biesalski
Journal:  J Food Sci Technol       Date:  2011-01-18       Impact factor: 2.701

Review 3.  Biological Properties of Vitamins of the B-Complex, Part 1: Vitamins B1, B2, B3, and B5.

Authors:  Marcel Hrubša; Tomáš Siatka; Iveta Nejmanová; Marie Vopršalová; Lenka Kujovská Krčmová; Kateřina Matoušová; Lenka Javorská; Kateřina Macáková; Laura Mercolini; Fernando Remião; Marek Máťuš; Přemysl Mladěnka
Journal:  Nutrients       Date:  2022-01-22       Impact factor: 5.717
  3 in total

北京卡尤迪生物科技股份有限公司 © 2022-2023.