259 related articles for article (PubMed ID: 30253094)
1. Phytic Acid Reduction by Bioprocessing as a Tool To Improve the In Vitro Digestibility of Faba Bean Protein.
Rosa-Sibakov N; Re M; Karsma A; Laitila A; Nordlund E
J Agric Food Chem; 2018 Oct; 66(40):10394-10399. PubMed ID: 30253094
[TBL] [Abstract][Full Text] [Related]
2. Effect of air classification and fermentation by Lactobacillus plantarum VTT E-133328 on faba bean (Vicia faba L.) flour nutritional properties.
Coda R; Melama L; Rizzello CG; Curiel JA; Sibakov J; Holopainen U; Pulkkinen M; Sozer N
Int J Food Microbiol; 2015 Jan; 193():34-42. PubMed ID: 25462921
[TBL] [Abstract][Full Text] [Related]
3. Characterization of indigenous Pediococcus pentosaceus, Leuconostoc kimchii, Weissella cibaria and Weissella confusa for faba bean bioprocessing.
Rizzello CG; Coda R; Wang Y; Verni M; Kajala I; Katina K; Laitila A
Int J Food Microbiol; 2019 Aug; 302():24-34. PubMed ID: 30172442
[TBL] [Abstract][Full Text] [Related]
4. Influence of fermented faba bean flour on the nutritional, technological and sensory quality of fortified pasta.
Rizzello CG; Verni M; Koivula H; Montemurro M; Seppa L; Kemell M; Katina K; Coda R; Gobbetti M
Food Funct; 2017 Feb; 8(2):860-871. PubMed ID: 28128388
[TBL] [Abstract][Full Text] [Related]
5. Investigation of the nutritional quality of raw and processed Canadian faba bean (Vicia faba L.) flours in comparison to pea and soy using a human in vitro gastrointestinal digestion model.
Martineau-Côté D; Achouri A; Pitre M; Wanasundara J; Karboune S; L'Hocine L
Food Res Int; 2023 Nov; 173(Pt 1):113264. PubMed ID: 37803577
[TBL] [Abstract][Full Text] [Related]
6. Effects of phytase, cellulase, and dehulling treatments on iron and zinc in vitro solubility in faba bean (Vicia faba L.) Flour and Legume Fractions.
Luo YW; Xie WH; Cui QX
J Agric Food Chem; 2010 Feb; 58(4):2483-90. PubMed ID: 20092252
[TBL] [Abstract][Full Text] [Related]
7. Phenolics, phytic acid, and phytase in Canadian-grown low-tannin faba bean (Vicia faba L.) genotypes.
Oomah BD; Luc G; Leprelle C; Drover JC; Harrison JE; Olson M
J Agric Food Chem; 2011 Apr; 59(8):3763-71. PubMed ID: 21391607
[TBL] [Abstract][Full Text] [Related]
8. Effect of phytase treatment on iron bioavailability in faba bean (Vicia faba L.) flour.
Luo Y; Xie W
Food Chem; 2012 Oct; 134(3):1251-5. PubMed ID: 25005940
[TBL] [Abstract][Full Text] [Related]
9. Low-intensity pulsed electric field processing prior to germination improves in vitro digestibility of faba bean (Vicia faba L.) flour and its derived products: A case study on legume-enriched wheat bread.
Johnston C; Leong SY; Teape C; Liesaputra V; Oey I
Food Chem; 2024 Aug; 449():139321. PubMed ID: 38615637
[TBL] [Abstract][Full Text] [Related]
10. The Potential Use of Fermented Chickpea and Faba Bean Flour as Food Ingredients.
Chandra-Hioe MV; Wong CH; Arcot J
Plant Foods Hum Nutr; 2016 Mar; 71(1):90-5. PubMed ID: 26880215
[TBL] [Abstract][Full Text] [Related]
11. Lactic acid bacteria fermentation to exploit the nutritional potential of Mediterranean faba bean local biotypes.
Verni M; De Mastro G; De Cillis F; Gobbetti M; Rizzello CG
Food Res Int; 2019 Nov; 125():108571. PubMed ID: 31554105
[TBL] [Abstract][Full Text] [Related]
12. Enhancing the nutritional and bioactive benefits of faba bean flour by combining preprocessing and thermoplastic extrusion: A comprehensive study on digestion-resistant peptides.
Salvador-Reyes R; Teresa Pedrosa Silva Clerici M; Martínez-Villaluenga C
Food Res Int; 2024 May; 183():114231. PubMed ID: 38760148
[TBL] [Abstract][Full Text] [Related]
13. Effects of phytases and dehulling treatments on in vitro iron and zinc bioavailability in faba bean (Vicia faba L.) flour and legume fractions.
Luo Y; Xie W; Cui Q
J Food Sci; 2010 Mar; 75(2):C191-8. PubMed ID: 20492225
[TBL] [Abstract][Full Text] [Related]
14. Formulation, process conditions, and biological evaluation of dairy mixed gels containing fava bean and milk proteins: Effect on protein retention in growing young rats.
Berrazaga I; Mession JL; Laleg K; Salles J; Guillet C; Patrac V; Giraudet C; Le Bacquer O; Boirie Y; Micard V; Husson F; Saurel R; Walrand S
J Dairy Sci; 2019 Feb; 102(2):1066-1082. PubMed ID: 30471905
[TBL] [Abstract][Full Text] [Related]
15. Effect of soaking, germination, autoclaving and cooking on chemical and biological value of guar compared with faba bean.
Khalil MM
Nahrung; 2001 Aug; 45(4):246-50. PubMed ID: 11534462
[TBL] [Abstract][Full Text] [Related]
16. The importance of lactic acid bacteria for phytate degradation during cereal dough fermentation.
Reale A; Konietzny U; Coppola R; Sorrentino E; Greiner R
J Agric Food Chem; 2007 Apr; 55(8):2993-7. PubMed ID: 17373819
[TBL] [Abstract][Full Text] [Related]
17. Fermentation of pseudocereals quinoa, canihua, and amaranth to improve mineral accessibility through degradation of phytate.
Castro-Alba V; Lazarte CE; Perez-Rea D; Carlsson NG; Almgren A; Bergenståhl B; Granfeldt Y
J Sci Food Agric; 2019 Aug; 99(11):5239-5248. PubMed ID: 31062366
[TBL] [Abstract][Full Text] [Related]
18. Bioprocessing of common beans in diets for tilapia: in vivo digestibility and antinutritional factors.
Valdez-González F; Gutiérrez-Dorado R; Hernández-Llamas A; García-Ulloa M; Sánchez-Magaña L; Cuevas-Rodríguez B; Rodríguez-González H
J Sci Food Agric; 2017 Sep; 97(12):4087-4093. PubMed ID: 28205239
[TBL] [Abstract][Full Text] [Related]
19. Effect of several germination treatments on phosphatases activities and degradation of phytate in faba bean (Vicia faba L.) and azuki bean (Vigna angularis L.).
Luo Y; Xie W; Luo F
J Food Sci; 2012 Oct; 77(10):C1023-9. PubMed ID: 22938099
[TBL] [Abstract][Full Text] [Related]
20. Degradation of vicine, convicine and their aglycones during fermentation of faba bean flour.
Rizzello CG; Losito I; Facchini L; Katina K; Palmisano F; Gobbetti M; Coda R
Sci Rep; 2016 Aug; 6():32452. PubMed ID: 27578427
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]