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Journal Abstract Search

186 related items for PubMed ID: 31554105

  • 1. 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
    [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 16; 193():34-42. PubMed ID: 25462921
    [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 02; 302():24-34. PubMed ID: 30172442
    [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 22; 8(2):860-871. PubMed ID: 28128388
    [Abstract] [Full Text] [Related]

  • 5. 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 10; 66(40):10394-10399. PubMed ID: 30253094
    [Abstract] [Full Text] [Related]

  • 6. 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 10; 71(1):90-5. PubMed ID: 26880215
    [Abstract] [Full Text] [Related]

  • 7. 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 10; 173(Pt 1):113264. PubMed ID: 37803577
    [Abstract] [Full Text] [Related]

  • 8. Exploring the Microbiota of Faba Bean: Functional Characterization of Lactic Acid Bacteria.
    Verni M, Wang C, Montemurro M, De Angelis M, Katina K, Rizzello CG, Coda R.
    Front Microbiol; 2017 Nov 10; 8():2461. PubMed ID: 29312174
    [Abstract] [Full Text] [Related]

  • 9. Nutritional and functional effects of the lactic acid bacteria fermentation on gelatinized legume flours.
    De Pasquale I, Pontonio E, Gobbetti M, Rizzello CG.
    Int J Food Microbiol; 2020 Mar 02; 316():108426. PubMed ID: 31722270
    [Abstract] [Full Text] [Related]

  • 10. 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 02; 102(2):1066-1082. PubMed ID: 30471905
    [Abstract] [Full Text] [Related]

  • 11. Investigation of the nutritional, functional and technological effects of the sourdough fermentation of sprouted flours.
    Montemurro M, Pontonio E, Gobbetti M, Rizzello CG.
    Int J Food Microbiol; 2019 Aug 02; 302():47-58. PubMed ID: 30115372
    [Abstract] [Full Text] [Related]

  • 12. 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 31; 6():32452. PubMed ID: 27578427
    [Abstract] [Full Text] [Related]

  • 13. In vitro digestibility and angiotensin converting enzyme (ACE) inhibitory activity of solid-state fermented fava beans (Vicia faba L.).
    Muñoz-Pina S, Khvostenko K, García-Hernández J, Heredia A, Andrés A.
    Food Chem; 2024 Oct 15; 455():139867. PubMed ID: 38823127
    [Abstract] [Full Text] [Related]

  • 14. Lactic Acid Fermentation as a Pre-Treatment Process for Faba Bean Flour and Its Effect on Textural, Structural and Nutritional Properties of Protein-Enriched Gluten-Free Faba Bean Breads.
    Sozer N, Melama L, Silbir S, Rizzello CG, Flander L, Poutanen K.
    Foods; 2019 Sep 21; 8(10):. PubMed ID: 31546650
    [Abstract] [Full Text] [Related]

  • 15. Molecular identification and technological characterization of lactic acid bacteria isolated from fermented kidney beans flours (Phaseolus vulgaris L. and P. coccineus) in northwestern Argentina.
    Sáez GD, Hébert EM, Saavedra L, Zárate G.
    Food Res Int; 2017 Dec 21; 102():605-615. PubMed ID: 29195991
    [Abstract] [Full Text] [Related]

  • 16. The effect of faba bean extrusion on the growth performance, nutrient utilization, metabolizable energy, excretion of sialic acids and meat quality of broiler chickens.
    Hejdysz M, Kaczmarek SA, Kubiś M, Adamski M, Perz K, Rutkowski A.
    Animal; 2019 Aug 21; 13(8):1583-1590. PubMed ID: 30621798
    [Abstract] [Full Text] [Related]

  • 17. Effect of ensiling moist field bean (Vicia faba), pea (Pisum sativum) and lupine (Lupinus spp.) grains on the contents of alkaloids, oligosaccharides and tannins.
    Gefrom A, Ott EM, Hoedtke S, Zeyner A.
    J Anim Physiol Anim Nutr (Berl); 2013 Dec 21; 97(6):1152-60. PubMed ID: 23279626
    [Abstract] [Full Text] [Related]

  • 18. Effect of selected Egyptian cooking methods on faba bean nutritive value and dietary protein utilization 2: ability of faba bean products to support hemoglobin response in rats.
    Bakr AA, Bayomy MF.
    Plant Foods Hum Nutr; 1997 Dec 21; 50(1):81-91. PubMed ID: 9198118
    [Abstract] [Full Text] [Related]

  • 19. Faba Bean Processing: Thermal and Non-Thermal Processing on Chemical, Antinutritional Factors, and Pharmacological Properties.
    Badjona A, Bradshaw R, Millman C, Howarth M, Dubey B.
    Molecules; 2023 Jul 15; 28(14):. PubMed ID: 37513301
    [Abstract] [Full Text] [Related]

  • 20. Effect of Lactic Acid Bacteria on the Level of Antinutrients in Pulses: A Case Study of a Fermented Faba Bean-Oat Product.
    Kahala M, Ikonen I, Blasco L, Bragge R, Pihlava JM, Nurmi M, Pihlanto A.
    Foods; 2023 Oct 26; 12(21):. PubMed ID: 37959041
    [Abstract] [Full Text] [Related]

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