Milling degree affects the fermentation properties of rice: perspectives from the composition of nutrients and gut microbiota via in vitro fermentation

Milling degree affects the fermentation properties of rice: perspectives from the composition of nutrients and gut microbiota via in vitro fermentation

Fermentation substrates of rice with different milling degrees (MDs) were prepared and fermented with human feces to compare their fermentation properties and effects on gut microbiota. MD 0s, MD 5s and MD 60s represented brown rice, moderately-milled rice and white rice, respectively. After in vitr...

Full description

Saved in:
Bibliographic Details
Main Authors: Yu Zhang, Fan Li, Shutong Pan, Bing Bai, Kai Huang, Sen Li, Hongwei Cao, Tian Xie, Jian Xie, Xiao Guan
Format: Article
Language:English
Published: Tsinghua University Press 2024-05-01
Series:Food Science and Human Wellness
Subjects:
rice processing
milling
whole grains
gut microbiota
Online Access:https://www.sciopen.com/article/10.26599/FSHW.2022.9250133
Tags: Add Tag
No Tags, Be the first to tag this record!

Similar Items

Similar Items