Advanced search
Publication Cover
International Journal of Food Sciences and Nutrition Volume 66, 2015 - Issue 5
Submit an article Journal homepage
269
Views
9
CrossRef citations to date
0
Altmetric
Food Composition and Analysis

Enhancement of nutritional properties, and antioxidant and antihypertensive potential of black common bean seeds by optimizing the solid state bioconversion process

Jesús J. Rochín-MedinaPrograma Regional de Posgrado en Biotecnología and
,
Roberto Gutiérrez-DoradoPrograma Regional de Posgrado en Biotecnología and ;Programa de Posgrado en Ciencia y Tecnología de Alimentos, Facultad de Ciencias Químico Biológicas (FCQB), Universidad Autónoma de Sinaloa (UAS), Ciudad Universitaria (CU), Culiacán, Sinaloa, México
,
Luis M. Sánchez-MagañaPrograma Regional de Posgrado en Biotecnología and
,
Jorge Milán-CarrilloPrograma Regional de Posgrado en Biotecnología and ;Programa de Posgrado en Ciencia y Tecnología de Alimentos, Facultad de Ciencias Químico Biológicas (FCQB), Universidad Autónoma de Sinaloa (UAS), Ciudad Universitaria (CU), Culiacán, Sinaloa, México
,
Edith O. Cuevas-RodríguezPrograma Regional de Posgrado en Biotecnología and ;Programa de Posgrado en Ciencia y Tecnología de Alimentos, Facultad de Ciencias Químico Biológicas (FCQB), Universidad Autónoma de Sinaloa (UAS), Ciudad Universitaria (CU), Culiacán, Sinaloa, México
,
Saraid Mora-RochínPrograma Regional de Posgrado en Biotecnología and ;Programa de Posgrado en Ciencia y Tecnología de Alimentos, Facultad de Ciencias Químico Biológicas (FCQB), Universidad Autónoma de Sinaloa (UAS), Ciudad Universitaria (CU), Culiacán, Sinaloa, México
,
Angel Valdez-OrtizPrograma Regional de Posgrado en Biotecnología and ;Programa de Posgrado en Ciencia y Tecnología de Alimentos, Facultad de Ciencias Químico Biológicas (FCQB), Universidad Autónoma de Sinaloa (UAS), Ciudad Universitaria (CU), Culiacán, Sinaloa, México
&
Cuauhtémoc Reyes-MorenoPrograma Regional de Posgrado en Biotecnología and ;Programa de Posgrado en Ciencia y Tecnología de Alimentos, Facultad de Ciencias Químico Biológicas (FCQB), Universidad Autónoma de Sinaloa (UAS), Ciudad Universitaria (CU), Culiacán, Sinaloa, MéxicoCorrespondence[email protected]
 show all
Pages 498-504 | Received 24 Nov 2014, Accepted 04 May 2015, Published online: 13 Jul 2015

Citations (9)

Keep up to date with the latest research on this topic with citation updates for this article.

Subscribe to citation updates

Read on this site (2)

Weiwei Liu, Mengqian Dun, Xinyuan Liu, Guoying Zhang & Jianya Ling. (2022) Effects on total phenolic and flavonoid content, antioxidant properties, and angiotensin I-converting enzyme inhibitory activity of beans by solid-state fermentation with Cordyceps militaris. International Journal of Food Properties 25:1, pages 477-491.
Read now
Sima Maleki & Seyed Hadi Razavi. (2021) Pulses’ germination and fermentation: Two bioprocessing against hypertension by releasing ACE inhibitory peptides. Critical Reviews in Food Science and Nutrition 61:17, pages 2876-2893.
Read now

Articles from other publishers (7)

Kun Wang, Yongjiao Gao, Jing Zhao, Yue Wu, Jingchen Sun, Guangcai Niu, Feng Zuo & Xiqun Zheng. (2022) Effects of in vitro digestion on protein degradation, phenolic compound release, and bioactivity of black bean tempeh. Frontiers in Nutrition 9.
Crossref
David Fonseca-Hernandez, Eugenia del Carmen Lugo Cervantes & Luis Mojica. 2022. Hispanic Foods: Chemistry of Fermented Foods. Hispanic Foods: Chemistry of Fermented Foods 115 133 .
Amadeus Driando Ahnan‐Winarno, Lorraine Cordeiro, Florentinus Gregorius Winarno, John Gibbons & Hang Xiao. (2021) Tempeh: A semicentennial review on its health benefits, fermentation, safety, processing, sustainability, and affordability. Comprehensive Reviews in Food Science and Food Safety 20:2, pages 1717-1767.
Crossref
Yu Xiao, Mingmei Sun, Qiuqin Zhang, Yulian Chen, Junqing Miao, Xin Rui & Mingsheng Dong. (2018) Effects of Cordyceps militaris (L.) Fr. fermentation on the nutritional, physicochemical, functional properties and angiotensin I converting enzyme inhibitory activity of red bean (Phaseolus angularis [Willd.] W.F. Wight.) flour. Journal of Food Science and Technology 55:4, pages 1244-1255.
Crossref
Jesús J. Rochín-Medina, Karina Ramírez, Jesús G. Rangel-Peraza & Yaneth A. Bustos-Terrones. (2018) Increase of content and bioactivity of total phenolic compounds from spent coffee grounds through solid state fermentation by Bacillus clausii. Journal of Food Science and Technology 55:3, pages 915-923.
Crossref
Xiaowei Zhang, Wenqing Liu, Xiying Chen, Junhui Cai, Changlu Wang & Weiwei He. (2017) Effects and Mechanism of Blue Light on Monascus in Liquid Fermentation. Molecules 22:3, pages 385.
Crossref
Yu XiaoBo ZhangYulian ChenJunqing MiaoQiuqin ZhangXin RuiMingsheng Dong. (2017) Solid-State Bioprocessing with Cordyceps militaris Enhanced Antioxidant Activity and DNA Damage Protection of Red Beans ( Phaseolus angularis ) . Cereal Chemistry Journal 94:2, pages 177-184.
Crossref

Reprints and Corporate Permissions

Please note: Selecting permissions does not provide access to the full text of the article, please see our help page How do I view content?

To request a reprint or corporate permissions for this article, please click on the relevant link below:

Order Reprints Request Corporate Permissions

Academic Permissions

Please note: Selecting permissions does not provide access to the full text of the article, please see our help page How do I view content?

Obtain permissions instantly via Rightslink by clicking on the button below:

Request Academic Permissions

If you are unable to obtain permissions via Rightslink, please complete and submit this Permissions form. For more information, please visit our Permissions help page.

Related research

People also read lists articles that other readers of this article have read.

Recommended articles lists articles that we recommend and is powered by our AI driven recommendation engine.

Cited by lists all citing articles based on Crossref citations.
Articles with the Crossref icon will open in a new tab.