Enzymes produced by solid state fermentation of agro-industrial by-products release ferulic acid in bioprocessed whole-wheat breads
Rodrigo dos Santos Costa, Suellen Silva de Almeida, Elisa D. Cavalcanti‐Oliveira, Denise Maria Guimarães Freire, Nathália Moura‐Nunes, Mariana Monteiro, Daniel Perrone
Topics & Concepts
Solid-state fermentationFermentationFood scienceBranBioprocessChemistryFerulic acidXylanaseFermentation in food processingEnzymeLactic acidBiochemistryRaw materialBiologyBacteriaOrganic chemistryGeneticsPaleontologyFood composition and propertiesBiofuel production and bioconversionMicrobial Metabolites in Food Biotechnology