Antioxidant and in vitro cosmeceutical activities of chestnut inner shell fermented by Monascus kaoliang
Author:
Funder
National Research Foundation of Korea
Publisher
Springer Science and Business Media LLC
Subject
Applied Microbiology and Biotechnology,Food Science,Biotechnology
Link
https://link.springer.com/content/pdf/10.1007/s10068-022-01225-6.pdf
Reference43 articles.
1. Abd Razak DL, Abd Rashid NY, Jamaluddin A, Sharifudin SA, Long K. Enhancement of phenolic acid content and antioxidant activity of rice bran fermented with Rhizopus oligosporus and Monascus purpureus. Biocatalysis and Agricultural Biotechnology. 4: 33-38 (2014). https://doi.org/10.1016/j.intimp.2013.12.020
2. Almeida ABD, Santos NH, Lima TMD, Santana RV, Oliveira Filho JGD, Peres DS, Egea MB. Pigment bioproduction by Monascus purpureus using corn bran, a byproduct of the corn industry. Biocatalysis and Agricultural Biotechnology. 32: 101931 (2021). https://doi.org/10.1016/j.bcab.2021.101931
3. Bei Q, Liu Y, Wang L, Chen G, Wu Z. Improving free, conjugated, and bound phenolic fractions in fermented oats (Avena sativa L.) with Monascus anka and their antioxidant activity. Journal of Functional Foods. 32: 185-194 (2017)
4. Cai Z-Y, Li X-M, Liang J-P, Xiang L-P, Wang K-R, Shi Y-L, Yang R, Shi M, Ye J-H, Lu J-L, Zheng X-Q, Liang Y-R. Bioavailability of tea catechins and its improvement. Molecules. 23(9): 2346 (2018). https://doi.org/10.3390/molecules23092346
5. Caprarulo V, Giromini C, Rossi L. Review: Chestnut and quebracho tannins in pig nutrition: the effects on performance and intestinal health. Animal. 15: 100064 (2021). https://doi.org/10.1016/j.animal.2020.100064
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