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Title: Bioprocessing strategies to enhance the prebiotic potential of rice and rice fractions
Author: Saman, Premsuda
ISNI:       0000 0004 2668 6725
Current Institution: University of Manchester
Date of Award: 2009
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Rice, amongst cereals, has one of the highest potential for the development of functional foods and ingredients. It is commonly consumed in its polished state, but the whole gram or fractions of the grain can be modified by germination and/or fermentation to improve their nutritional and functional value. This study evaluates the use of rice for the production of isomalto-oligosaccharides through germination and solid-state fermentation in combination with enzymatic transglucosylation. In addition, rice fractions obtained by debranning are tested for their prebiotic potential using batch culture fermentations with specific probiotic strains and human faecal microbiota.
Supervisor: Not available Sponsor: Not available
Qualification Name: Thesis (Ph.D.) Qualification Level: Doctoral
EThOS ID:  DOI: Not available