Rice Bran By-Product: From Valorization Strategies to Nutritional Perspectives

The aim of this study is to review the innovative techniques based on bioprocessing, thermal or physical treatments which have been proposed during the last few decades to convert rice bran into a valuable food ingredient. Rice bran (Oryza sativa) is the main by-product of rice grain processing. It...

Descripción completa

Detalles Bibliográficos
Autores principales: Spaggiari, Marco, Dall’Asta, Chiara, Galaverna, Gianni, del Castillo Bilbao, María Dolores
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Review
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7824317/
https://www.ncbi.nlm.nih.gov/pubmed/33406743
http://dx.doi.org/10.3390/foods10010085

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7824317/
https://www.ncbi.nlm.nih.gov/pubmed/33406743
http://dx.doi.org/10.3390/foods10010085

Ejemplares similares