Generation of free amino acids and γ-aminobutyric acid in water-soaked soybean by high-hydrostatic pressure processing

Journal of Agricultural and Food Chemistry

Volumn 58, Issue 2, 2010, Pages 1208-1213

  Ueno, Shigeaki ^a   Shigematsu, Toru ^b   Watanabe, Takae ^b   Nakajima, Kanako ^b   Murakami, Mina ^b   Hayashi, Mayumi ^c   Fujii, Tomoyuki ^a  

^a TOHOKU UNIVERSITY   (Japan)

^b NIIGATA UNIVERSITY OF PHARMACY AND APPLIED LIFE SCIENCES   (Japan)

^c Niigata Industrial Creation Organization   (Japan)

Author keywords

Aminobutyrlc acid; Free amino acid; High pressure; Scatter plot; Soybean

Indexed keywords

4 AMINOBUTYRIC ACID; AMINO ACID; PLANT EXTRACT;

ARTICLE; CHEMISTRY; EVALUATION; FOOD HANDLING; HYDROSTATIC PRESSURE; METHODOLOGY; SOYBEAN;

AMINO ACIDS; FOOD HANDLING; GAMMA-AMINOBUTYRIC ACID; HYDROSTATIC PRESSURE; PLANT EXTRACTS; SOYBEANS;

GLYCINE MAX;

EID: 74849089360     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf903102t     Document Type: Article

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