Lactic acid bacteria based fermentation strategy to improve phenolic bioactive-linked functional qualities of select chickpea (Cicer arietinum L.) varieties

Lactic acid bacteria based fermentation strategy to improve phenolic bioactive-linked functional qualities of select chickpea (Cicer arietinum L.) varieties

Chickpea is a rich source of dietary protein and human health promoting phenolic bioactives and globally used as food and food ingredients in contemporary and ethnic cuisines. This makes chickpea an excellent target as source of functional food ingredients for high-value and health-focused food and...

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Bibliographic Details
Main Authors: Augchararat Klongklaew, Kolawole Banwo, Pornpimon Soodsawaeng, Ashish Christopher, Chartchai Khanongnuch, Dipayan Sarkar, Kalidas Shetty
Format: Article
Language:English
Published: Elsevier 2022-06-01
Series:NFS Journal
Subjects:
Antioxidant
Anti-hyperglycemia
Anti-hypertension
Fermentation
Lactic acid bacteria
Phenolic bioactives
Online Access:http://www.sciencedirect.com/science/article/pii/S2352364622000086

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http://www.sciencedirect.com/science/article/pii/S2352364622000086

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