Aspergillus oryzae Fermented Rice Bran: A Byproduct with Enhanced Bioactive Compounds and Antioxidant Potential

Rice bran (RB) is a byproduct of the rice industry (milling). For the fermentation process and to add value to it, RB was sprayed with fungal spores (Aspergillus oryzae MTCC 3107). The impact of fermentation duration on antioxidant properties was studied. Total phenolic content (TPC) determined usin...

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Dettagli Bibliografici
Pubblicato in:Foods
Autori principali: Punia, Sneh, Sandhu, Kawaljit Singh, Grasso, Simona, Purewal, Sukhvinder Singh, Kaur, Maninder, Siroha, Anil Kumar, Kumar, Krishan, Kumar, Vikas, Kumar, Manoj
Natura: Artigo
Lingua:Inglês
Pubblicazione: MDPI 2020
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Article
Accesso online:https://ncbi.nlm.nih.gov/pmc/articles/PMC7824707/
https://ncbi.nlm.nih.gov/pubmed/33396407
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/foods10010070
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