Penicillium fermentation combined with enzyme treatment to enhance the release of phenolic acids from wheat bran
Author:
Affiliation:
1. Henan Institute of Science and Technology, China
2. Chinese Academy of Tropical Agricultural Sciences, China
Publisher
FapUNIFESP (SciELO)
Subject
Food Science,Biotechnology
Link
http://www.scielo.br/scielo.php?script=sci_pdf&pid=S0101-20612023000100440&tlng=en
Reference29 articles.
1. Enhancement of phenolic acid content and antioxidant activity of rice bran fermented with Rhizopus oligosporus and Monascus purpureus.;Abd Razak D. L.;Biocatalysis and Agricultural Biotechnology,2015
2. Advances in pretreatment methods for improving nutritional properties of wheat bran;Baoshi W.;Shipin Yu Fajiao Gongye,2020
3. Improving phenolic compositions and bioactivity of oats by enzymatic hydrolysis and microbial fermentation;Bei Q.;Journal of Functional Foods,2018
4. Whole grains and phenolic acids: a review on bioactivity, functionality, health benefits and bioavailability;Călinoiu L. F.;Nutrients,2018
5. Solid-state yeast fermented wheat and oat bran as a route for delivery of antioxidants;Călinoiu L. F.;Antioxidants,2019
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