(2012) 89:1–8. doi: 10.5897/AJBR2015.0854, 34. Physico-chemical characterization of fermented rice bran biomass. Shih FF. However, the content of these bioactive compounds is not equally distributed among rice varieties (72). and Aspergillus oryzae, a high amino acids release and consequently a substantial (from 37.5 to 54.3%) chemical score increase (79) were obtained. Oat bran was fermented with yeasts isolated from barley kernels and selected for the ability to synthesize folate, alone or together with lactic acid bacteria isolated from oat bran. The authors declare that the research was conducted in the absence of any commercial or financial relationships that could be construed as a potential conflict of interest. Int J Food Sci Nutr. (2014) 43:2587–627. J Food Sci Technol.
Fermented wheat bran as a functional ingredient in baking. (2016) 100:3499–510. Exploitation of food industry waste for high-value products. 42. Warm cereals like porridge and grits have the longest history. (2012) 32:531–7. A more recent approach involves the generation, from rice and wheat bran, husk and straw, of nanoparticles exhibiting antibacterial activity or the production, through microbial fermentation, of biodegradable plastics (10). Saiko P, Ozsvar-Kozma M, Graser G, Lackner A, Grusch M, Madlener S, et al. (71). Galanakis CM.
(2017) 217:28–36. (2013) 12:105. doi: 10.1186/1475-2859-12-105, 54. Sci. Avemar, a nontoxic fermented wheat germ extract, attenuates the growth of sensitive and 5-FdUrd/Ara-C cross-resistant H9 human lymphoma cells through induction of apoptosis. doi: 10.1094/CCHEM-08-11-0106, 37. Prückler M, Lorenz C, Endo A, Kraler M, Dürrschmid K, Hendriks K, et al. Food Chem. Melikoglu M, Webb C. Use of waste bread to produce fermentation products. The protein hydrolysate showed high antioxidant activity, determined as scavenging activity on DPPH, hydroxyl, and superoxide radicals (49).
(2007) 27:805–11. MV, CR, and RC wrote and critically evaluated the manuscript making substantial, direct and intellectual contribution to the work. Hansen HB, Andreasen M, Nielsen M, Larsen L, Knudsen BK, Meyer A, et al. Metabolite formation from extracts of rice bran fermented with Saccharomyces boulardii were studied by Ryan et al. Koistinen VM, Katina K, Nordlund E, Poutanen K, Hanhineva K. Changes in the phytochemical profile of rye bran induced by enzymatic bioprocessing and sourdough fermentation. Analysis: Cereal has been apart of the American diet for over one hundred years. (2010) 28:133–40. The antioxidant potential of fermented rice bran was also studied.
In this study, more than one hundred starters were screened based on the ability to acidify a medium containing bread crumbs. J Agric Food Chem. Oral administration of the polysaccharide extract induced the activation of natural killer cells and prolonged the life spans of mice transplanted with Sarcoma-180 cells, while inhibiting cancerous cells growth in the intraperitoneum (82). Ferulic acid was the only phenolic acid present in all samples, before and after fermentation, whereas vanillic, caffeic, and 4-hydroxybenzoic acids were found only after fermentation. (2018) 2:52. doi: 10.3389/fsufs.2018.00052.
Exploitation of starch industry liquid by-product to produce bioactive peptides from rice hydrolyzed proteins. They use this by handing out coupons, so that people can get their cereal at a discounted price. J Agric Food Chem. Kim KM, Yu KW, Kang DH, Suh HJ. Phytother Res. The editor and reviewers' affiliations are the latest provided on their Loop research profiles and may not reflect their situation at the time of review. Ind Crops Prod. Oliveira MDS, Feddern V, Kupski L, Cipolatti EP, Badiale-Furlong E, de Souza-Soares LA. The literature on rice germ is very limited, and studies on fermentation of rice germ initiated only few years ago. During conventional wheat roller milling, most of the endosperm is separated and further ground to wheat flour. Plant Foods Hum Nutr. Eur. Sustainable Recovery and Reutilization of Cereal Processing By-Products. were selected as able to resist for long fermentation periods (48–96 h) without producing off-flavors (109). J Cer Sci. Ann N Y Acad Sci. The smaller companies within the industry are unable to do so for multiple reasons giving the main competitors within the industry an absolute competitive advantage over these smaller scale companies.
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