The effect of sigumjang (Korean fermented barley bran) marination on the physicochemical properties of pork loin
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DOI: 10.1007/s10068-020-00767-x
Abstract: Sigumjang is a traditional Korean fermented barley bran consumed in the Gyungsang-do area. In this study, pork loin was marinated with sigumjang, and its physicochemical and textural properties were investigated. Sigumjang-marinated pork loin (SMPL) displayed… read more here.
Keywords: barley bran; fermented barley; marination; korean fermented ... See more keywords
Streptomyces tunisiensis DSM 42037 mediated bioconversion of ferulic acid released from barley bran
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DOI: 10.1007/s11274-021-03031-4
Abstract: Streptomyces tunisiensis DSM 42037 exhibited growth capacity on a minimum medium containing 1% barley bran. This peculiar strain released 83.5% of total ferulic acid present in barley bran after 5 days of incubation and the highest… read more here.
Keywords: streptomyces tunisiensis; barley bran; ferulic acid;
Metabolomics Reveal the Regulatory Effect of Polysaccharides from Fermented Barley Bran Extract on Lipid Accumulation in HepG2 Cells
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DOI: 10.3390/metabo13020223
Abstract: Barley bran has potential bioactivities due to its high content of polyphenols and dietary fiber, etc. Fermentation has been considered as an effective way to promote the functional activity of food raw materials. In this… read more here.
Keywords: fbbe; bran extract; bran; barley bran ... See more keywords