Improving the Nutritional Profile of Intermediate Wheatgrass by Solid-State Fermentation with Aspergillus oryzae Strains

Keyphrases

• Intermediate Wheatgrass 100%
• Aspergillus Oryzae 100%
• Solid-state Fermentation 100%
• Nutritional Profile 100%
• Protein Content 80%
• Fermentation 60%
• Oryza 60%
• 3D Strain 60%
• Autoclave 40%
• Sake 40%
• Total Phenolic Content 40%
• Soy Sauce 40%
• Total Flavonoid Content 40%
• Kojic Acid 40%
• Miso 40%
• Amino Acids 20%
• Cereal Grains 20%
• Lysine 20%
• Nutritional Quality 20%
• Bioactive Compounds 20%
• Complex Molecules 20%
• Nutritional Enhancement 20%
• Flour 20%
• Protein Amino Acids 20%
• Fermentation Time 20%
• Glucose Content 20%
• DPPH Radical Scavenging Activity 20%
• DPPH Scavenging Activity 20%
• Verbascoside 20%
• Decreasing Ratio 20%
• Acid Scavenging 20%

Food Science

• Nutrient Profiling 100%
• Protein Content 100%
• Solid-State Fermentation 100%
• Aspergillus oryzae 100%
• Soy Sauce 50%
• Sake 50%
• Total Flavonoid Content 50%
• Total Phenolic Content 50%
• Miso 50%
• Nutritive Value 25%
• Lysine 25%
• Bioactive Compound 25%
• Essential Amino Acid 25%
• Amino Acid 25%
• DPPH Radical Scavenging Activity 25%
• DPPH Scavenging Activity 25%