Event submissions
Published
This submission belongs to the session 1. Fermentation and micro-organism/biotechnology of the event The 1st International Online Conference on Fermentation
Published date
07 Nov, 2025
Academic Editor
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Paola DomizioCitation
Noelia Elizabeth Silva, Silvia Karina Flores, Marina de Escalada Pla, Obtaining a functional food ingredient based on oat bran and fermented by Lacticaseibacillus casei, in Proceedings of The 1st International Online Conference on Fermentation, 12 November–13 November 2025, MDPI: Basel, Switzerland
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Obtaining a functional food ingredient based on oat bran and fermented by Lacticaseibacillus casei
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Noelia Elizabeth Silva 1,2
Silvia Karina Flores 1,2
Marina de Escalada Pla 1,2
1. Industry Departament, Faculty of Exact and Natural Sciences, Buenos Aires University, Buenos Aires City, C1428BGA, Argentina
2. Institute of Food Technology and Chemical Processes, CONICET-Buenos Aires University, Buenos Aires City, C1428BGA, Argentina
Abstract
Keywords
oat bran
Lacticaseibacillus casei
fermentation
functional ingredient
Poster
IOCFE Silva Noelia.pdf