High hydrostatic pressure treatment combined with enzymes increases the extractability and bioactivity of fermented rice bran

Innovative Food Science and Emerging Technologies

Volumn 16, Issue , 2012, Pages 191-197

  Kim, Dongyeop ^a   Han, Gi Dong ^a  

^a Yeungnam University   (South Korea)

Author keywords

Bioactivity; Complex enzymes; Extraction characteristics; Fermented rice bran; High hydrostatic pressure

Indexed keywords

ANGIOTENSIN-CONVERTING ENZYME; BIOACTIVE MATERIAL; CONTROL GROUPS; EXTRACTABILITY; FERULIC ACIDS; FREE AMINO ACIDS; FUNCTIONAL FOODS; HIGH HYDROSTATIC PRESSURE; HOT WATER EXTRACTION; MILLING PROCESS; NOVEL TECHNIQUES; RICE BRANS; TOTAL PHENOLIC CONTENT;

AMINO ACIDS; ENZYMES; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; HYDROSTATIC PRESSURE; INFORMATION USE; LINOLEIC ACID; PHENOLS;

BIOACTIVITY;

EID: 84870542254     PISSN: 14668564     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ifset.2012.05.014     Document Type: Article

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