Upgrading the Bioactive Potential of Hazelnut Oil Cake by under Solid-State Fermentation.

Hazelnut oil cake (HOC) has the potential to be bioactive component source. Therefore, HOC was processed with a solid-state fermentation (SSF) by with two steps optimization: Plackett-Burman and Box-Behnken design. The variables were the initial moisture content (X: 30-50%), incubation temperature (X: 26-37 °C), and time (X: 3-5 days), and the response was total peptide content (TPC).