Fermentation and complex enzyme hydrolysis enhance total phenolics and antioxidant activity of aqueous solution from rice bran pretreated by steaming with α-amylase.
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DOI: 10.1016/j.foodchem.2016.11.126
Abstract: In this study, rice bran was successively steamed with α-amylase, fermented with lactic acid bacteria, and hydrolyzed with complex enzymes. The changes in phenolic profiles and antioxidant activities of the corresponding aqueous solutions from three… read more here.
Keywords: fermentation complex; rice; complex enzyme; total phenolics ... See more keywords