Upgrading of valuable food component contents and anti-nutritional factors depletion by solid-state fermentation: A way to valorize wheat bran for nutrition
Sonja Jakovetić Tanasković, Nataša Šekuljica, Jelena R. Jovanović, Ivana Gazikalović, Sanja Grbavčić, N. Ðorđević, Maja Vukašinović‐Sekulić, Jian Hao, Nevena Luković, Zorica Knežević‐Jugović
Topics & Concepts
BranFood scienceSolid-state fermentationPhytasePhytic acidCellulaseIngredientFermentationChemistryPectinaseGlutenPolyphenolProteaseNutrientRaw materialBiotechnologyBiologyHydrolysisAntioxidantEnzymeBiochemistryOrganic chemistryPhytase and its ApplicationsFood composition and propertiesMicrobial Metabolites in Food Biotechnology