Bioprocessing of oilseed cakes by fungi consortia: Impact of enzymes produced on antioxidants release-Reference-Cited by-同舟云学术

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Bioprocessing of oilseed cakes by fungi consortia: Impact of enzymes produced on antioxidants release

Published:2023-02 Issue: Volume:364 Page:5-12
ISSN:0168-1656
Container-title:Journal of Biotechnology
language:en
Short-container-title:Journal of Biotechnology

Author:

Sousa Daniel,Salgado José Manuel,Cambra-López Maria,Dias Alberto,Belo Isabel

Funder

Fundação para a Ciência e a Tecnologia

European Social Fund

Fuel Cell Technologies Program

Publisher

Elsevier BV

Subject

Applied Microbiology and Biotechnology,General Medicine,Biotechnology,Bioengineering

Reference39 articles.

1. Enhancement of phenolic acid content and antioxidant activity of rice bran fermented with Rhizopus oligosporus and Monascus purpureus;Abd Razak;Biocatal. Agric. Biotechnol.,2015

2. Antioxidant and free radical scavenging activity of iron chelators;Adjimani;Toxicol. Rep.,2015

3. Optimization of compatible mixed cultures for liquid state bioconversion of municipal wastewater sludge;Alam;Water Air Soil Pollut.,2003

4. Oil press-cakes and meals valorization through circular economy approaches: a review;Ancuța;Appl. Sci.,2020

5. The mechanism of reaction of ebselen with superoxide in aprotic solvents as examined by cyclic voltammetry and ESR;Araki;Chem. Pharm. Bull.,2001

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1. Enrichment of Fruit Peels’ Nutritional Value by Solid-State Fermentation with Aspergillus ibericus and Rhizopus oryzae;Molecules;2024-07-28

2. Unveiling the secretome of Penicillium fuscoglaucum JAM-1 for efficient dual substrate degradation and waste valorization;Biomass Conversion and Biorefinery;2024-06-15

3. Solid-state fermentation using wheat bran to produce glucose syrup and functional cereal bars;Bioprocess and Biosystems Engineering;2024-05-13

4. Effect of Glucose Concentration on the Production of Proteolytic Extract by Different Strains of Aspergillus under Solid-State Fermentation;Fermentation;2024-02-07

5. Solid-state fermentation using wheat bran to produce glucose syrup and functional cereal bars;2023-11-20

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