Non-volatile compounds and blood pressure-lowering activity of Inpari 30 and Cempo Ireng fermented and non-fermented rice bran

Non-volatile compounds and blood pressure-lowering activity of Inpari 30 and Cempo Ireng fermented and non-fermented rice bran

Rice bran, a by-product of the rice milling process, has high nutritional and bioactive components. The fermentation process has been adopted to enhance the nutritional quality of rice bran. The objective of this study was to identify and compare non-volatile compounds of fermented and non-fermented...

Full description

Bibliographic Details
Main Authors: Ardiansyah, Fauziyyah Ariffa, Rizki Maryam Astuti, Wahyudi David, Dody Dwi Handoko, Slamet Budijanto, Hitoshi Shirakawa
Format: Article
Language:English
Published: AIMS Press 2021-01-01
Series:AIMS Agriculture and Food
Subjects:
fermentation
non-volatile compounds
principal component analysis
rice bran
Online Access:http://www.aimspress.com/article/doi/10.3934/agrfood.2021021?viewType=HTML

Internet

http://www.aimspress.com/article/doi/10.3934/agrfood.2021021?viewType=HTML

Similar Items