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

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

Solid-state fermentation (SSF) with <i>Pleurotus ostreatus</i> 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...

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Bibliographic Details
Main Authors: Janaina Sánchez-García, Sara Muñoz-Pina, Jorge García-Hernández, Ana Heredia, Ana Andrés
Format: Article
Language:English
Published: MDPI AG 2023-02-01
Series:Foods
Subjects:
fermentation
<i>Pleurotus</i>
drying
flours
lentil
phenols
Online Access:https://www.mdpi.com/2304-8158/12/5/999

Internet

https://www.mdpi.com/2304-8158/12/5/999

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