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fraction recovered from MKP fermented by Aspergillus ssp Destination: mk:H3_5 Item: Title: 2.2 Analyses of the water-soluble fraction Destination: mk:H2_6 Children: Item: Title: 2.2.1 LAB growth Destination: mk:H3_7 Item: Title: 2.2.2 Dry matter, pH, and total soluble solids (TSS) Destination: mk:H3_8 Item: Title: 2.2.3 Quantification of sugars and malto-oligosaccharides (MOS) Destination: mk:H3_9 Item: Title: 2.3 Analyses of the flour Destination: mk:H2_10 Children: Item: Title: 2.3.1 Protein, fat, and phytic acid content Destination: mk:H3_11 Item: Title: 2.3.2 Fatty acid profile Destination: mk:H3_12 Item: Title: 2.3.3 Total phenolics Destination: mk:H3_13 Item: Title: 2.3.4 Antioxidant activity (DPPH, ABTS) Destination: mk:H3_14 Item: Title: 2.4 Statistical analyses Destination: mk:H2_15 Item: Title: 3 Results and discussion Destination: mk:H1_3 Children: Item: Title: 3.1 Phytic acid concentration Destination: mk:H2_16 Item: Title: 3.2 Nutritional profile of the fermented MKF Destination: mk:H2_17 Item: Title: 3.3 Phytochemical profile of the fermented mango seed kernel flour Destination: mk:H2_18 Item: Title: 3.4 Phytochemical profile of the water-soluble fraction Destination: mk:H2_19 Children: Item: Title: 3.4.1 Dry matter, antioxidant activity, and total phenolics Destination: mk:H3_20 Item: Title: 3.4.2 Production of malto-oligosaccharides (MOS) Destination: mk:H3_21 Item: Title: 3.5 LAB biomass production Destination: mk:H2_22 Item: Title: 3.6 Limitations Destination: mk:H2_23 Item: Title: 4 Conclusions Destination: mk:H1_4 Item: Title: Funding Destination: mk:H1_5 Item: Title: CRediT authorship contribution statement Destination: mk:H1_6 Item: Title: Declaration of competing interest Destination: mk:HH1_2 Item: Title: Data availability Destination: datalink3 Item: Title: Acknowledgements Destination: mk:HH1_4 Item: Title: Appendix A Supplementary data Destination: mk:H1_7 Item: Title: References Destination: mk:HH2_1 Info: Title: Fungal fermentation 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kernel flour Fungal fermentation effectively upcycles mango kernel flour into a functional ingredient Arnau Vilas-Franquesa Juliana Villasante Vincenzo Fogliano VoR 21st August 2024 Acrobat Distiller 8.1.0 (Windows) Fungi fermentation,Upcycling,Malto-oligosaccharides,Functional ingredients,Mango kernel flour 21st August 2024 sciencedirect.com elsevier.com true 2010-04-23 10.1016/j.lwt.2024.116558 noindex journal © 2024 The Authors. 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