Role of endoxylanase and its concentrations in enhancing the nutraceutical components and bioactivities of red rice bran
Author:
Publisher
Elsevier BV
Subject
Food Science
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1. Enzyme-treated red rice (Oryza sativa L.) bran extracts mitigate inflammatory markers in RAW 264.7 macrophage cells and exhibit anti-inflammatory efficacy greater/comparable to ferulic acid, catechin, γ-tocopherol, and γ-oryzanol;Journal of Ethnopharmacology;2024-04
2. “Effect of bioprocessing through germination and hydrothermal treatment on nutrients, nutraceuticals, and antioxidant properties in red and black rice”;Journal of Food Measurement and Characterization;2024-02-05
3. Extraction, phytochemistry, nutritional, and therapeutical potentials of rice bran oil: A review;Phytomedicine Plus;2023-05
4. Transformation of endoxylanase treated red rice bran into a potential ready-to-use functional food ingredient through drum drying: Impact on physicochemical, nutraceutical, storage, and product forming properties;Journal of Cereal Science;2023-03
5. Enhancement Methods of Antioxidant Capacity in Rice Bran: A Review;Foods;2022-09-26
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