Antifungal compounds extracted from rice bran fermentation applied to bakery product conservation

The objective of this study was to apply a natural extract derived from the biomass of fermented rice bran as conservative, aiming to increase the shelf life of pizza do ughs. The substrate, rice bran, was placed in tray bioreactors and inoculated with Rhizopus...

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Bibliographische Detailangaben
Veröffentlicht in:Acta Scientiarum. Technology
Hauptverfasser: Anelise Christ-Ribeiro, Cristiana Costa Bretanha, Gregory Giacobbo Luz, Michele Moraes de Souza, Eliana Badiale Furlong
Format: Artigo
Sprache:Inglês
Veröffentlicht: Universidade Estadual de Maringá 2017
Schlagworte:
Ingeniería
pizzas
propionic acid
Rhizopus oryzae
phenolic compounds
Natural conservatives
Online Zugang:https://www.redalyc.org/articulo.oa?id=303252892002
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