Effect of soaking and gaseous treatment on GABA content in germinated brown rice

Journal of Food Engineering

Volumn 78, Issue 2, 2007, Pages 556-560

  Komatsuzaki, Noriko ^a,b,c   Tsukahara, Kikuichi ^b   Toyoshima, Hidechika ^c   Suzuki, Tadanao ^c   Shimizu, Naoto ^a   Kimura, Toshinori ^a  

^a UNIVERSITY OF TSUKUBA   (Japan)

^b Domer Inc   (Japan)

^c NATIONAL FOOD RESEARCH INSTITUTE   (Japan)

Author keywords

Brown rice with a large germ; GABA; Gaseous treatment; Germination

Indexed keywords

ETHANOL; MICROORGANISMS;

BROWN RICE WITH A LARGE GERM; GABA; GASEOUS TREATMENT;

CROPS;

ETHANOL; GERMINATION; MICROORGANISM CONTROL; RICE; SOAKING;

EID: 33746353075     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jfoodeng.2005.10.036     Document Type: Article

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