Effect of solid-state fermentation over the release of phenolic compounds from brewer's spent grain revealed by UPLC-MSE

Author:

da Costa Maia Ingrid,Thomaz dos Santos D'Almeida Carolina,Guimarães Freire Denise Maria,d'Avila Costa Cavalcanti Elisa,Cameron Luiz Claudio,Furtado Dias Juliana,Simões Larraz Ferreira Mariana

Funder

UNIRIO

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior

Fundação de Amparo à Pesquisa do Estado do Rio de Janeiro

Allegra Craftbeer

Publisher

Elsevier BV

Subject

Food Science

Reference40 articles.

1. Enhancement of phenolic acid content and antioxidant activity of rice bran fermented with Rhizopus oligosporus and Monascus purpureus;Abd Razak;Biocatalysis and Agricultural Biotechnology,2015

2. Effects of solid-state fungi fermentation on phenolic content, antioxidant properties and fiber composition of lime cooked maize by-product (nejayote);Acosta-Estrada;Journal of Cereal Science,2019

3. Brewer’s spent grain: A review of its potentials and applications;Aliyu;African Journal of Biotechnology,2011

4. Bioactive compounds from brewer's spent grain: Phenolic compounds, fatty acids and in vitro antioxidant capacity;Almeida;Acta Scientiarum. Technology,2017

5. Enhanced production and extraction of phenolic compounds from wheat by solid-state fermentation with Rhizopus oryzae RCK2012;Bhanja Dey;Biotechnology reports (Amsterdam, Netherlands),2014

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