Revalorization of rice bran as a potential ingredient for reducing fungal contamination in bread by lactic acid bacterial fermentation-Reference-Cited by-同舟云学术

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Revalorization of rice bran as a potential ingredient for reducing fungal contamination in bread by lactic acid bacterial fermentation

Published:2024-04 Issue: Volume:58 Page:103703
ISSN:2212-4292
Container-title:Food Bioscience
language:en
Short-container-title:Food Bioscience

Author:

Dopazo Victor^ORCID,Musto Leonardo,Nazareth Tiago de Melo^ORCID,Lafuente Carla^ORCID,Meca Giuseppe,Luz Carlos^ORCID

Funder

Ministerio de Ciencia e Innovación

Government of Valencia Ministry of Innovation Universities Science and Society

Publisher

Elsevier BV

Reference49 articles.

1. Development of rice bran functional food and evaluation of its healthful properties;Alauddin,2019

2. The growth and aflatoxin production of Aspergillus flavus strains on a cheese model system are influenced by physicochemical factors;Casquete;Journal of Dairy Science,2017

3. Cytotoxicity, antifungal and anti mycotoxins effects of phenolic compounds from fermented rice bran and Spirulina sp;Christ-Ribeiro;Process Biochemistry,2019

4. Antifungal activity of Lactobacilli and its relationship with 3-phenyllactic acid production;Cortés-Zavaleta;International Journal of Food Microbiology,2014

5. Application of autochthonous Lactobacillus strains as biopreservatives to control fungal spoilage in caciotta cheese;Cosentino;BioMed Research International,2018

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