Investigating the triple-frequency ultrasound-assisted fermented rice lees: Impact on physicochemical, structural, morphological, and metabolic properties

Investigating the triple-frequency ultrasound-assisted fermented rice lees: Impact on physicochemical, structural, morphological, and metabolic properties

This study examined the effect of triple-frequency ultrasound treatment (TFUT)-assisted lactic acid bacteria (LAB-L. plantarum and L. helveticus fermentation for 24-h and 48-h) on the chemical, structural, morphological, metabolic, and sensory properties of rice lees (RL). Ultrasonicated-assisted RL...

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Bibliographic Details
Main Authors: Mian Shamas Murtaza, Sanabil Yaqoob, Bismillah Mubeen, Aysha Sameen, Mian Anjum Murtaza, Abdur Rehman, Tawfiq Alsulami, Sameh A. Korma, Ibrahim Khalifa, Yong Kun Ma
Format: Article
Language:English
Published: Elsevier 2025-01-01
Series:Ultrasonics Sonochemistry
Online Access:http://www.sciencedirect.com/science/article/pii/S1350417724004255
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