Events The 6th International Electronic Conference on Foods

Event submissions

Published

This submission belongs to the session B. Nutritional and Functional Foods of the event The 6th International Electronic Conference on Foods

Published date

27 Oct, 2025

Academic Editor

Antonello Santini

Citation

Carla Bonifacino, Luis Alberto Panizzolo, Analía Rodríguez, Alejandra Medrano, Cecilia Abirached, Gonzalo Gastón Palazolo, Defatted rice bran as a source of functional compounds: enzymatic release of bioaccessible peptides and phenolics, in Proceedings of The 6th International Electronic Conference on Foods, 28 October–30 October 2025, MDPI: Basel, Switzerland

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Defatted rice bran as a source of functional compounds: enzymatic release of bioaccessible peptides and phenolics

Carla Bonifacino ¹

Luis Alberto Panizzolo ¹

Gonzalo Gastón Palazolo ²

Analía Rodríguez ¹

Alejandra Medrano ¹

Cecilia Abirached ¹

1. Department of Food Science and Technology, Chemistry School, Universidad de la República, Montevideo, 11800, Uruguay

2. Food Functionality and Technology Research Laboratory, Department of Science and Technology, National University of Quilmes, Roque Sáenz Peña 352, B1876BXD, Bernal, Buenos Aires, Argentina

Abstract

Keywords

Oryza sativa

enzymatic hydrolysis

proteins

bioaccessibility

bioactive properties