Correction for 'Black bean protein concentrate ameliorates hepatic steatosis by decreasing lipogenesis and increasing fatty acid oxidation in rats fed a high fat-sucrose diet' by Irma Hernandez-Velazquez et al., Food Funct., 2020, DOI: .
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Microbial protein production during fermentation of starch-rich legume flours using Aspergillus oryzae and Lactobacillus plantarum starter cultures.
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Department of Food and Bioproduct Sciences, University of Saskatchewan, 51 Campus Drive, Saskatoon, SK, S7N 5A8, Canada. Electronic address:
Starch-rich faba bean, yellow lentil, and yellow field pea flours were subjected to submerged fermentation using Aspergillus oryzae and Lactobacillus plantarum starter mono- or co-cultures, to increase protein contents of the flours. Fermentation mixes were supplemented with up to 35 g/L urea, ammonium sulfate and/or monoammonium phosphate as nitrogen sources. Protein contents of the flours increased 2-2.
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Plant Breeding, Wageningen University & Research, Droevendaalsesteeg 1, 6708 PB Wageningen, The Netherlands.
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College of Plant Science and Technology, Beijing Key Laboratory of New Agricultural Technology in Agriculture Application, National Demonstration Center for Experimental Plant Production Education, Beijing University of Agriculture, Beijing 102206, China.
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Department of Biology, University of Padua, 35131 Padua, Italy.
Neural progenitor cells (NPCs) are often used to study the subcellular mechanisms underlying differentiation into neurons in vitro. Works published to date have focused on the pathways that distinguish undifferentiated NPCs from mature neurons, neglecting the earlier and intermediate stages of this process. Current evidence suggests that mitochondria interaction with the ER is fundamental to a wide range of intracellular processes.
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Faculty of Food Engineering, University of Life Sciences "King Mihai I" from Timisoara, Aradului Street No. 119, 300645 Timisoara, Romania.
This paper aimed to study the nutritional, phytochemical and rheological properties of some composite flours based on wheat flour (WF) mixed with non-germinated (LF) and sprouted lentil flour (SLF), in order to fortify the wheat flour and to obtain functional bakery/pastry products. The composite flours based on wheat flour and bean lentil flour (BLWF) and sprouted lentil flour (SLWF) were analyzed from the point of view of proximate composition (proteins, lipids, total carbohydrates, and minerals), content of individual and total polyphenols (TPC), as well as the contents of macro and microelements. For use in baking/pastries, the composite flours were tested from the point of view of rheological behavior using the MIXOLAB system, and the profiles obtained were compared with those of bread and biscuit.
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