<b>Antifungal compounds extracted from rice bran fermentation applied to bakery product conservation

<b>Antifungal compounds extracted from rice bran fermentation applied to bakery product conservation

The objective of this study was to apply a natural extract derived from the biomass of fermented rice bran as conservative, aiming to increase the shelf life of pizza doughs. The substrate, rice bran, was placed in tray bioreactors and inoculated with Rhizopus oryzae, whose initial concentration was...

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Bibliographic Details
Main Authors: Anelise Christ-Ribeiro, Cristiana Costa Bretanha, Gregory Giacobbo Luz, Michele Moraes de Souza, Eliana Badiale-Furlong
Format: Article
Language:English
Published: Universidade Estadual de Maringá 2017-07-01
Series:Acta Scientiarum: Technology
Subjects:
natural conservatives
phenolic compounds
pizzas
propionic acid
Rhizopus oryzae.
Online Access:http://periodicos.uem.br/ojs/index.php/ActaSciTechnol/article/view/29099

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