کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
7583856 1492021 2019 7 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
Effect of liquid-state fermentation on the antioxidant and functional properties of raw and roasted buckwheat flours
ترجمه فارسی عنوان
اثر تخمیر حالت مایع بر خواص آنتیاکسیدانی و عملکردی آرد گندم سیاه خام و بو داده
موضوعات مرتبط
مهندسی و علوم پایه شیمی شیمی آنالیزی یا شیمی تجزیه
چکیده انگلیسی
LSF caused a slight, specific LAB-dependent increase in TPC and a decrease in rutin content. Fermented raw buckwheat flours contained higher amounts of rutin and TPC with one exception when the highest increase in TPC was noted in roasted flour fermented by fungi. A LAB-dependent difference in the antioxidant capacity of buckwheat flours was noted while the inhibitory activity of fermented flours against AGEs formation was generally reduced. It can be concluded that LSF with selected LAB and fungi may improve the antioxidant and functional properties of buckwheat flours.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Chemistry - Volume 271, 15 January 2019, Pages 291-297
نویسندگان
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