Phenolic compounds and antioxidant activity in fermented rice (Oryza sativa) bran

This study investigated the content of total phenolic compounds and antioxidant activity in fermented rice bran in order to evaluate the effect of solid state fermentation on these properties. The process was performed with the fungus Rhizopus oryzae CTT 1217 in tray reactors at 30 °C for 120 ho...

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Veröffentlicht in:Ciência e Tecnologia de Alimentos
Hauptverfasser: Melissa dos Santos OLIVEIRA, Eliane Pereira CIPOLATTI, Eliana Badiale FURLONG, Leonor de Souza SOARES
Format: Artigo
Sprache:Inglês
Veröffentlicht: Sociedade Brasileira de Ciência e Tecnologia de Alimentos 2012
Schlagworte:
Agrociencias
bioprocess
antioxidants
Inhibition of oxidation
Online Zugang:https://www.redalyc.org/articulo.oa?id=395940113016
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