A method for production of γ-amino butyric acid (GABA) using barley bran supplemented with glutamate

Food Research International

Volumn 42, Issue 3, 2009, Pages 319-323

  Iimure, Takashi ^a   Kihara, Makoto ^a   Hirota, Naohiko ^a   Zhou, Tiansu ^a   Hayashi, Katsuhiro ^a   Ito, Kazutoshi ^a  

^a SAPPORO BREWERIES LTD   (Japan)

Author keywords

Barley bran; GABA; Glutamate

Indexed keywords

ACIDS; AMINATION; AMINES; BEVERAGES; FATTY ACIDS; SODIUM;

BARLEY BRAN; BUTYRIC ACIDS; CONCENTRATION OF; GABA; GLUTAMATE; HUMAN HEALTHS; OPTIMAL CONDITIONS; OPTIMAL REACTION CONDITIONS; REACTION TEMPERATURES; REACTION TIME; RICE BRANS; SIMPLE METHODS; STRESS EFFECTS;

CONCENTRATION (PROCESS);

HORDEUM; TRITICUM AESTIVUM;

EID: 60749119687     PISSN: 09639969     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodres.2008.12.010     Document Type: Article

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