Functionalisation of rice bran assisted by ultrasonication and fermentation for the production of rice bran–lingonberry pulp‐based probiotic nutraceutical-Reference-Cited by-同舟云学术

Functionalisation of rice bran assisted by ultrasonication and fermentation for the production of rice bran–lingonberry pulp‐based probiotic nutraceutical

Published:2021-04-15 Issue: Volume: Page:
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int J of Food Sci Tech

Author:

Vaitkeviciene Ruta¹,Zadeike Daiva¹²^ORCID,Gaizauskaite Zydrune¹,Valentaviciute Kristina¹,Marksa Mindaugas³^ORCID,Mazdzieriene Ramute¹,Bartkiene Elena²⁴^ORCID,Lele Vita⁴^ORCID,Juodeikiene Grazina¹²^ORCID,Jakstas Valdas²^ORCID

Affiliation:

1. Department of Food Science and Technology Kaunas University of Technology KaunasLT‐50254Lithuania

2. Institute of Pharmaceutical Technologies Lithuanian University of Health Sciences KaunasLT‐50162Lithuania

3. Department of Analytical and Toxicological Chemistry Lithuanian University of Health Sciences KaunasLT‐50162Lithuania

4. Department of Food Safety and Quality Veterinary Academy of Lithuanian University of Health Sciences KaunasLT‐47181Lithuania

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/ijfs.15053

Reference38 articles.

1. Natural flavonoids for the prevention of colon cancer: A comprehensive review of preclinical and clinical studies

2. Development of Rice Bran Functional Food and Evaluation of Its Healthful Properties

3. Antioxidant properties of potentially probiotic bacteria: in vitro and in vivo activities

4. Health benefits of dietary fiber

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