Changes in rice bran bioactives, their bioactivity, bioaccessibility and bioavailability with solid-state fermentation by Rhizopus oryzae-Reference-Cited by-同舟云学术

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Changes in rice bran bioactives, their bioactivity, bioaccessibility and bioavailability with solid-state fermentation by Rhizopus oryzae

Published:2020-01 Issue: Volume:23 Page:101510
ISSN:1878-8181
Container-title:Biocatalysis and Agricultural Biotechnology
language:en
Short-container-title:Biocatalysis and Agricultural Biotechnology

Author:

Janarny G.,Gunathilake K.D.P.P.

Funder

Wayamba University of Sri Lanka

Publisher

Elsevier BV

Subject

Agronomy and Crop Science,Applied Microbiology and Biotechnology,Bioengineering,Food Science,Biotechnology

Reference42 articles.

1. Free-radical scavenging capacity and antioxidant activity of selected plant species from the Canadian prairies;Amarowicz;Food Chem.,2004

2. Determination of antioxidant component and activity of rice bran extract;Arab;Sci. Iran.,2011

3. Amylases, alpha and beta;Bernfeld,1955

4. Nutritional and therapeutic value of rice bran;Chakraborthy;Int. J. Green Herb. Chem.,2018

5. Effect of fermentation on the antioxidant activity of rice bran by monascuspilosus KCCM60084;Cheng;J. Appl. Biol. Chem.,2016

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