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LWT- Food science and technology, v.118, 2020년, pp.108668 -
Spaggiari, Marco (Department of Food and Drug, University of Parma) , Ricci, Annalisa (Department of Food and Drug, University of Parma) , Calani, Luca (Department of Food and Drug, University of Parma) , Bresciani, Letizia (Department of Veterinary Science, University of Parma) , Neviani, Erasmo (Department of Food and Drug, University of Parma) , Dall’Asta, Chiara (Department of Food and Drug, University of Parma) , Lazzi, Camilla (Department of Food and Drug, University of Parma) , Galaverna, Gianni (Department of Food and Drug, University of Parma)
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Abstract Wheat bran, a by-product produced in huge amount during cereal milling, is today largely unexploited because of its poor suitability as food ingredient. Solid-state fermentation (SSF) using a Lactobacillus rhamnosus strain was applied to wheat bran and its influence on bioactive compounds ...
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