Optimization of fermentation process and characterization of non-alcoholic functional beverage from pigmented rice varieties-Reference-Cited by-同舟云学术

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Optimization of fermentation process and characterization of non-alcoholic functional beverage from pigmented rice varieties

Published:2024-06 Issue: Volume:58 Page:103213
ISSN:1878-8181
Container-title:Biocatalysis and Agricultural Biotechnology
language:en
Short-container-title:Biocatalysis and Agricultural Biotechnology

Author:

Mishra Shruti,Aravind S. Mithul,Ajlouni Said,Ranadheera C. Senaka,Singh Bhim Pratap,Chakkaravarthi S.^ORCID

Funder

National Institute of Food Technology Entrepreneurship and Management

University of Melbourne

Publisher

Elsevier BV

Reference68 articles.

1. Improving the nutritional value and Shelf-life of fermented rice water;Ajlouni;Int. J. Food Ferment. Technol.,2021

2. A new method for rapid determination of carbohydrate and total carbon concentrations using UV spectrophotometry;Albalasmeh;Carbohydr. Polym.,2013

3. Health and cancer risks associated with low levels of alcohol consumption;Anderson;Lancet Public Health,2023

4. Fermented grain-based beverages as probiotic vehicles and their potential antioxidant and antidiabetic properties;Andrade;Biocatal. Agric. Biotechnol.,2023

5. Official methods of analysis of AOAC International,2005

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