Impact of Air-Drying Temperature on Antioxidant Properties and ACE-Inhibiting Activity of Fungal Fermented Lentil Flour

Solid-state fermentation (SSF) with Pleurotus ostreatus enhances the nutritional value of legumes. However, drying can cause significant changes in physical and nutritional properties of the final products. Thus, this work studies the impact of air-drying temperature (50, 60, and 70 °C) on relevant...

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Detalles Bibliográficos
Autores principales: Sánchez-García, Janaina, Muñoz-Pina, Sara, García-Hernández, Jorge, Heredia, Ana, Andrés, Ana
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10001291/
https://www.ncbi.nlm.nih.gov/pubmed/36900516
http://dx.doi.org/10.3390/foods12050999

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10001291/
https://www.ncbi.nlm.nih.gov/pubmed/36900516
http://dx.doi.org/10.3390/foods12050999

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