Cargando…

Design and Characterization of a Novel Fermented Beverage from Lentil Grains

The experimental activities carried out in this study aimed at designing a lentil-based beverage rich in soluble and digestible proteins. In order to extract soluble proteins, lentil grains were soaked in water overnight, blended, treated with proteolytic enzymes and fermented with Lactobacillus str...

Descripción completa

Detalles Bibliográficos
Autores principales:	Verni, Michela, Demarinis, Chiara, Rizzello, Carlo Giuseppe, Baruzzi, Federico
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2020
Materias:	Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7404691/ https://www.ncbi.nlm.nih.gov/pubmed/32645950 http://dx.doi.org/10.3390/foods9070893

Ejemplares similares

Use of Selected Lactic Acid Bacteria for the Fermentation of Legume-Based Water Extracts
por: Demarinis, Chiara, et al.
Publicado: (2022)

Bioprocessing to Preserve and Improve Microalgae Nutritional and Functional Potential: Novel Insight and Perspectives
por: Verni, Michela, et al.
Publicado: (2023)

Up-Cycling Grape Pomace through Sourdough Fermentation: Characterization of Phenolic Compounds, Antioxidant Activity, and Anti-Inflammatory Potential
por: Torreggiani, Andrea, et al.
Publicado: (2023)

How Fermentation Affects the Antioxidant Properties of Cereals and Legumes
por: Verni, Michela, et al.
Publicado: (2019)

Use of Selected Lactic Acid Bacteria and Carob Flour for the Production of a High-Fibre and “Clean Label” Plant-Based Yogurt-like Product
por: Demarinis, Chiara, et al.
Publicado: (2023)

Fermentation Biotechnology Applied to Cereal Industry By-Products: Nutritional and Functional Insights
por: Verni, Michela, et al.
Publicado: (2019)

Production and characterization of nondairy gluten‐free fermented beverage based on buckwheat and lentil
por: Mousavi, Mir‐Hossein, et al.
Publicado: (2022)

Design of a Plant-Based Yogurt-Like Product Fortified with Hemp Flour: Formulation and Characterization
por: Montemurro, Marco, et al.
Publicado: (2023)

Lactic Acid Bacteria Fermentation and Endopeptidase Treatment Improve the Functional and Nutritional Features of Arthrospira platensis
por: Verni, Michela, et al.
Publicado: (2021)

Bioprocessing of Barley and Lentil Grains to Obtain In Situ Synthesis of Exopolysaccharides and Composite Wheat Bread with Improved Texture and Health Properties
por: Perri, Giuseppe, et al.
Publicado: (2021)

Nutritional and Functional Advantages of the Use of Fermented Black Chickpea Flour for Semolina-Pasta Fortification
por: De Pasquale, Ilaria, et al.
Publicado: (2021)

Bioprocessing of Brewers’ Spent Grain Enhances Its Antioxidant Activity: Characterization of Phenolic Compounds and Bioactive Peptides
por: Verni, Michela, et al.
Publicado: (2020)

Bioprocessed Brewers’ Spent Grain Improves Nutritional and Antioxidant Properties of Pasta
por: Schettino, Rosa, et al.
Publicado: (2021)

Characterization of the Fermentation and Sensory Profiles of Novel Yeast-Fermented Acid Whey Beverages
por: Luo, Siyi (Rossie), et al.
Publicado: (2021)

Sourdough “Biga” Fermentation Improves the Digestibility of Pizza Pinsa Romana: An Investigation through a Simulated Static In Vitro Model
por: Costantini, Alice, et al.
Publicado: (2023)

Reuse of Wasted Bread as Soil Amendment: Bioprocessing, Effects on Alkaline Soil and Escarole (Cichorium endivia) Production
por: Cacace, Claudio, et al.
Publicado: (2022)

Antihypertensive Peptides from Ultrafiltration and Fermentation of the Ricotta Cheese Exhausted Whey: Design and Characterization of a Functional Ricotta Cheese
por: Pontonio, Erica, et al.
Publicado: (2021)

Use of Selected Lactic Acid Bacteria and Quinoa Flour for Manufacturing Novel Yogurt-Like Beverages
por: Lorusso, Anna, et al.
Publicado: (2018)

How water‐soluble saccharides drive the metabolism of lactic acid bacteria during fermentation of brewers' spent grain
por: Acin‐Albiac, Marta, et al.
Publicado: (2021)

Exploring the Microbiota of Faba Bean: Functional Characterization of Lactic Acid Bacteria
por: Verni, Michela, et al.
Publicado: (2017)

Plant-Based Fermented Beverages: Development and Characterization
por: Deziderio, Marcela Aparecida, et al.
Publicado: (2023)

Biosynthesis of γ‐aminobutyric acid by lactic acid bacteria in surplus bread and its use in bread making
por: Verni, Michela, et al.
Publicado: (2021)

Potential novel nutritional beverage using submerged fermentation with Bacillus subtilis WX-17 on brewers’ spent grains
por: Tan, Yong Xing, et al.
Publicado: (2020)

Use of natural biotechnological processes to modify the nutritional properties of bean-based and lentil-based beverages
por: Cichońska, Patrycja, et al.
Publicado: (2023)

Wasted Bread as Substrate for the Cultivation of Starters for the Food Industry
por: Verni, Michela, et al.
Publicado: (2020)

Arsenic accumulation in lentil (Lens culinaris) genotypes and risk associated with the consumption of grains
por: Alam, Mohammad Zahangeer, et al.
Publicado: (2019)

Impact of Enzymatic and Microbial Bioprocessing on Antioxidant Properties of Hemp (Cannabis sativa L.)
por: Pontonio, Erica, et al.
Publicado: (2020)

Milk Alternatives and Non-Dairy Fermented Products: Trends and Challenges
por: Pontonio, Erica, et al.
Publicado: (2021)

Development and Chemical-Sensory Characterization of Chickpeas-Based Beverages Fermented with Selected Starters
por: Mefleh, Marina, et al.
Publicado: (2022)

Development of a Fermented Beverage with Chlorella vulgaris Powder on Soybean-Based Fermented Beverage
por: Csatlos, Norbert-Istvan, et al.
Publicado: (2023)

The Effect of Fermentation with Kefir Grains on the Physicochemical and Antioxidant Properties of Beverages from Blue Lupin (Lupinus angustifolius L.) Seeds
por: Łopusiewicz, Łukasz, et al.
Publicado: (2020)

Advances in Fermented Foods and Beverages
por: Holzapfel, Wilhelm
Publicado: (2014)

Microbiology of Fermented Foods and Beverages
por: Varzakas, Theodoros
Publicado: (2020)

Exploitation of wasted bread as substrate for polyhydroxyalkanoates production through the use of Haloferax mediterranei and seawater
por: Montemurro, Marco, et al.
Publicado: (2022)

Characterization of a Collection of Colored Lentil Genetic Resources Using a Novel Computer Vision Approach
por: Del Coco, Marco, et al.
Publicado: (2022)

Production and Characterization of a Novel Gluten-Free Fermented Beverage Based on Sprouted Oat Flour
por: Aparicio-García, Natalia, et al.
Publicado: (2021)

Author Correction: Arsenic accumulation in lentil (Lens culinaris) genotypes and risk associated with the consumption of grains
por: Alam, Mohammad Zahangeer, et al.
Publicado: (2019)

Development of a Synbiotic Beverage Enriched with Bifidobacteria Strains and Fortified with Whey Proteins
por: Baruzzi, Federico, et al.
Publicado: (2017)

Update on Biogenic Amines in Fermented and Non-Fermented Beverages
por: Visciano, Pierina, et al.
Publicado: (2022)

Lentil Fortified Spaghetti: Technological Properties and Nutritional Characterization
por: Di Stefano, Vita, et al.
Publicado: (2020)

Cannot write session to /tmp/vufind_sessions/sess_25sse3t2b676k8sclb3hasmtvm