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Volatile Compounds, Sensory Profile and Phenolic Compounds in Fermented Rice Bran

Rice bran (RB), a by-product of the rice milling process, is a rich source of bioactive compounds. Current studies have suggested that fermentation can enhance the bioactivities of RB. This study is aimed to analyse the volatile compounds and sensory profile of fermented RB from two cultivars (Inpar...

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Principais autores: Ardiansyah, Annisa Nada, Nuraini Tiara Indah Rahmawati, Annisa Oktriani, Wahyudi David, Rizki Maryam Astuti, Dody Dwi Handoko, Bram Kusbiantoro, Slamet Budijanto, Hitoshi Shirakawa
Format: Artigo
Sprog:Inglês
Udgivet: MDPI AG 2021-05-01
Serier:Plants
Fag:
antioxidant activity
fermented rice bran
rice bran
sensory profile
volatile compounds
Online adgang:https://www.mdpi.com/2223-7747/10/6/1073
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