Food and Nutrition Sciences
Vol.4 No.4(2013), Paper ID 30346, 11
pages
DOI:10.4236/fns.2013.44061
Solid State Bioconversion for Producing Common Bean (Phaseolus vulgaris L.) Functional Flour with High Antioxidant Activity and Antihypertensive Potential
Maria Lilia Guzmán-Uriarte, Luis Martín Sánchez-Magaña, Graciela Yaneth Angulo-Meza, Edith Oliva Cuevas-Rodríguez, Roberto Gutiérrez-Dorado, Saraid Mora-Rochín, Jorge Milán-Carrillo, Angel Valdez-Ortiz, Cuauhtémoc Reyes-Moreno
Faculty of Chemical-Biological Sciences, Autonomous University of Sinaloa, Culiacán, Mexico
Northwest Regional Program for Doctorate in Biotechnology, Autonomous University of Sinaloa, Culiacán, Mexico
Faculty of Chemical-Biological Sciences, Autonomous University of Sinaloa, Culiacán, Mexico
Northwest Regional Program for Doctorate in Biotechnology, Autonomous University of Sinaloa, Culiacán, Mexico
Faculty of Chemical-Biological Sciences, Autonomous University of Sinaloa, Culiacán, Mexico
Northwest Regional Program for Doctorate in Biotechnology, Autonomous University of Sinaloa, Culiacán, Mexico
Faculty of Chemical-Biological Sciences, Autonomous University of Sinaloa, Culiacán, Mexico
Faculty of Chemical-Biological Sciences, Autonomous University of Sinaloa, Culiacán, Mexico
Faculty of Chemical-Biological Sciences, Autonomous University of Sinaloa, Culiacán, Mexico
Copyright © 2013 Maria Lilia Guzmán-Uriarte, Luis Martín Sánchez-Magaña, Graciela Yaneth Angulo-Meza, Edith Oliva Cuevas-Rodríguez, Roberto Gutiérrez-Dorado, Saraid Mora-Rochín, Jorge Milán-Carrillo, Angel Valdez-Ortiz, Cuauhtémoc Reyes-Moreno et al. This is
an open access article distributed under the Creative Commons Attribution
License, which permits unrestricted use, distribution, and reproduction in any
medium, provided the original work is properly cited.
How to Cite this Article
M. Guzmán-Uriarte, L. Sánchez-Magaña, G. Angulo-Meza, E. Cuevas-Rodríguez, R. Gutiérrez-Dorado, S. Mora-Rochín, J. Milán-Carrillo, A. Valdez-Ortiz and C. Reyes-Moreno, "Solid State Bioconversion for Producing Common Bean (
Phaseolus vulgaris L.) Functional Flour with High Antioxidant Activity and Antihypertensive Potential,"
Food and Nutrition Sciences, Vol. 4 No. 4, 2013, pp. 480-490. doi:
10.4236/fns.2013.44061.