A Short Review: Bioactivity of Fermented Rice Bran

Ardiansyah, Ardiansyah (2021) A Short Review: Bioactivity of Fermented Rice Bran. Journal of Oleo Science, 70 (11). pp. 1565-1574. ISSN 1347-3352

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Abstract

Rice bran is a by-product of the rice milling process, which refers to the processing of brown rice into polished rice. It contains a considerable amount of functional bioactive compounds. However, the utilization of these compounds is limited and calls for an effort to ferment rice bran. One of the methods that can significantly increase the added value of rice bran as well as its bioactivity is the solid-state fermentation. It can also be one of the strategies that help in the production of rice bran as a functional ingredient with higher bioactivity for health promotion.

Item Type:	Article
Uncontrolled Keywords:	bioactive compounds, bioactivity, fermentation, fermented rice bran, solid-state fermentation
Subjects:	Food Science and Technology > Food Biochemistry Food Science and Technology
Divisions:	Fakultas Teknik dan Ilmu Komputer > Program Studi Ilmu dan Teknologi Pangan
Depositing User:	Users 2 not found.
Date Deposited:	18 Jan 2022 08:21
Last Modified:	18 Jan 2022 08:22
URI:	https://repository.bakrie.ac.id/id/eprint/5623

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