ACE Inhibitory Properties and Phenolics Profile of Fermented Flours and of Baked and Digested Biscuits from Buckwheat

ACE Inhibitory Properties and Phenolics Profile of Fermented Flours and of Baked and Digested Biscuits from Buckwheat

The angiotensin converting enzyme (ACE) inhibitory activity and phenolics profile of fermented flours and of baked and digested buckwheat biscuits was studied. The fermentation of buckwheat flour by select lactic acid bacteria (LAB) caused a decrease in ACE inhibitory activity as compared to the non...

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Bibliographic Details
Main Authors: Henryk Zieliński, Joanna Honke, Joanna Topolska, Natalia Bączek, Mariusz Konrad Piskuła, Wiesław Wiczkowski, Małgorzata Wronkowska
Format: Article
Language:English
Published: MDPI AG 2020-06-01
Series:Foods
Subjects:
buckwheat
fermentation
baking
in vitro digestion
ACE inhibition
phenolic compounds
Online Access:https://www.mdpi.com/2304-8158/9/7/847

Internet

https://www.mdpi.com/2304-8158/9/7/847

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