Bioingredient produced with fermentation of corn bran and “Cerrado” cashew byproduct using Rhizopus oligosporus and forced-air oven drying: Mathematical modeling and evaluation of quality parameters-Reference-Cited by-同舟云学术

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Bioingredient produced with fermentation of corn bran and “Cerrado” cashew byproduct using Rhizopus oligosporus and forced-air oven drying: Mathematical modeling and evaluation of quality parameters

Published:2021-11 Issue: Volume:26 Page:100262
ISSN:2212-6198
Container-title:Bioactive Carbohydrates and Dietary Fibre
language:en
Short-container-title:Bioactive Carbohydrates and Dietary Fibre

Author:

Sousa Tainara Leal de,Sousa Kelly Aparecida de,Santos Daiane Costa dos,Almeida Adrielle Borges de,Rezende Thaísa Alves Matos de,Santana Railany Vieira,Resende Osvaldo,Egea Mariana Buranelo

Funder

CNPq

Publisher

Elsevier BV

Subject

Organic Chemistry,Biochemistry,Food Science

Reference70 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. Impact of fermentation on the phenolic compounds and antioxidant activity of whole cereal grains: A mini review;Adebo;Molecules,2020

3. Vernonia cinerea leaves as the source of phenolic compounds, antioxidants, and anti-diabetic activity using microwave-assisted extraction technique;Alara;Industrial Crops and Products,2018

4. Effect of pre-dehulling treatments on some nutritional and physical properties of navy and pinto beans (Phaseolus vulgaris L.);Anton;LWT-Food Science and Technology,2008

5. Official methods of analysis;Aoac,2006

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