Solid-state fermented peanut press cake:assessment of biochemical properties, mineral bioavailability, and its application in sweetened yogurt cheese
Sign Up to like & getrecommendations! Published in 2020 at "Biocatalysis and agricultural biotechnology"
DOI: 10.1016/j.bcab.2020.101780
Abstract: Abstract Over the past years, peanut press cake (PPC) has been explored for its high nutritional and therapeutic values, however, antinutritional components and insoluble fibers limit its potential use.The by-products obtained after oil extraction cause… read more here.
Keywords: solid state; properties mineral; press cake; biochemical properties ... See more keywords
Nutrition and Sensory Evaluation of Solid-State Fermented Brown Rice Based on Cluster and Principal Component Analysis
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DOI: 10.3390/foods11111560
Abstract: Consumption of brown rice (BR) contributes to the implementation of the grain-saving policy and improvement of residents’ nutrient status. However, the undesirable cooking properties, poor palatability, and presence of anti-nutritional factors limit the demand of… read more here.
Keywords: state; brown rice; nutrition sensory; solid state ... See more keywords