Study on the conditions to brew rice vinegar with high content of γ-amino butyric acid by response surface methodology

Food and Bioproducts Processing

Volumn 87, Issue 4, 2009, Pages 334-340

  Chen, Chunxu ^a   Chen, Fusheng ^a,b,c  

^a HUAZHONG AGRICULTURAL UNIVERSITY   (China)

^b Key Laboratory of Food Safety Evaluation of the Ministry of Agriculture   (China)

^c National Key Laboratory of Agro microbiology   (China)

Author keywords

Amino butyric acid (GABA); Plackett Burman design; Response surface methodology; Vinegar

Indexed keywords

ACETIC ACID FERMENTATION; ALCOHOL FERMENTATION; BUTYRIC ACIDS; EXPERIMENT DESIGN; GLUCOAMYLASE; HIGH-CONTENT; OPTIMAL CONDITIONS; PLACKETT-BURMAN DESIGN; PLACKETT-BURMAN DESIGNS; RED YEAST RICE; RESPONSE SURFACE METHODOLOGY; SIGNIFICANT FACTORS; VINEGAR; WHEAT BRAN;

ACETIC ACID; ACIDS; AMINATION; AMINES; DESIGN; FERMENTATION; SACCHARIFICATION; SODIUM; STARTERS; SURFACE PROPERTIES; YEAST;

ENZYMES;

TRITICUM AESTIVUM;

EID: 70449518395     PISSN: 09603085     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.fbp.2009.03.003     Document Type: Article

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