Biscuits from Fermented Roasted Buckwheat Flour - Phenolics Profile and Bioaccessible Angiotensin Converting Enzyme Inhibitory Activity

The bioaccessible angiotensin converting enzyme (ACE) inhibitory activity of biscuits formulated from roasted common buckwheat flour after fermentation by select bacteria was studied. The same content of total phenolic compounds was found in fermented flour and in biscuits obtained from them. Genera...

Πλήρης περιγραφή

Λεπτομέρειες βιβλιογραφικής εγγραφής

Κύριοι συγγραφείς:	Wronkowska Małgorzata, Honke Joanna, Zieliński Henryk, Wiczkowski Wiesław
Μορφή:	Artigo
Γλώσσα:	Inglês
Έκδοση:	Sciendo 2020-12-01
Σειρά:	Acta Universitatis Cibiniensis. Series E: Food Technology
Θέματα:	buckwheat roasting fermentation baking in vitro digestion ace inhibition
Διαθέσιμο Online:	https://doi.org/10.2478/aucft-2020-0019
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