Chemical, antioxidant, functional and thermal properties of rice bran proteins after yeast and natural fermentations

• Main Authors: Chinma, Chiemela Enyinnaya, Ilowefah, Muna, Shammugasamy, Balakrishnan, Ramakrishnan, Yogeshini, Syed Muhammad, Sharifah Kharidah
• Format: Article
• Language: English
• Published: Institute of Food Science and Technology 2014
• Online Access: http://psasir.upm.edu.my/id/eprint/36775/1/Assessment%20of%20children%E2%80%99s%20health%20and%20indoor%20air%20contaminants%20of%20day%20care%20centre%20in%20industrial%20area.pdf; http://psasir.upm.edu.my/id/eprint/36775/

The paper focuses on the chemical, antioxidant, functional and thermal properties of rice bran proteins after yeast, natural fermentations and unfermented rice bran. Protein content of yeast-fermented rice bran protein concentrate (YFRBPC), naturally fermented rice bran protein concentrate (NFRBPC)...