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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Detalles Bibliográficos
Autores principales: Punia, Sneh, Sandhu, Kawaljit Singh, Grasso, Simona, Purewal, Sukhvinder Singh, Kaur, Maninder, Siroha, Anil Kumar, Kumar, Krishan, Kumar, Vikas, Kumar, Manoj
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7824707/
https://www.ncbi.nlm.nih.gov/pubmed/33396407
http://dx.doi.org/10.3390/foods10010070

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7824707/
https://www.ncbi.nlm.nih.gov/pubmed/33396407
http://dx.doi.org/10.3390/foods10010070

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