Exploring the Combination Effect of Cellulase Hydrolysis and Lactobacillus plantarum P‐8 Fermentation on the Textural Properties of Whole Brown Rice

Exploring the Combination Effect of Cellulase Hydrolysis and Lactobacillus plantarum P‐8 Fermentation on the Textural Properties of Whole Brown Rice

ABSTRACT Brown rice arouses great attention due to the enriched nutrients, but the unpleasant texture caused by bran layer limits consumer acceptance. To date, although individual enzyme or fermentation treatment has been developed to modify the rice bran, the feasibility of the combination method a...

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Bibliographic Details
Main Authors: Shiyi Lu, Kaige Li, Qi Su, Yangyang Wen, Hongyan Li, Jing Wang, Baoguo Sun
Format: Article
Language:English
Published: Wiley 2025-07-01
Series:Food Frontiers
Subjects:
brown rice
cellulase
microbial fermentation
starch structure
textural properties
Online Access:https://doi.org/10.1002/fft2.70049
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