In situ production of γ-aminobutyric acid in breakfast cereals

Food Chemistry

Volumn 129, Issue 2, 2011, Pages 395-401

  Joye, Iris J ^a   Lamberts, Lieve ^a,b   Brijs, Kristof ^a   Delcour, Jan A ^a  

^a LEUVEN FOOD SCIENCE AND NUTRITION RESEARCH CENTRE LFORCE   (Belgium)

^b Fugeia NV   (Belgium)

Author keywords

Aminobutyric acid; Breakfast cereals; Glutamic acid decarboxylase; Quinoa; Wheat

Indexed keywords

AMINOBUTYRIC ACIDS; BREAKFAST CEREALS; GLUTAMIC ACID DECARBOXYLASE; QUINOA; WHEAT;

BLOOD; BLOOD PRESSURE; PRODUCTION ENGINEERING;

AMINO ACIDS;

4 AMINOBUTYRIC ACID; GLUTAMATE DECARBOXYLASE; GLUTAMIC ACID;

ARTICLE; BLOOD PRESSURE REGULATION; CEREAL; ESCHERICHIA COLI; FOOD INTAKE; HEATING; PROTEIN EXPRESSION; RICE; WHEAT; WHEAT BRAN; YERSINIA; YERSINIA INTERMEDIA;

CHENOPODIUM QUINOA; EUKARYOTA; PROKARYOTA; TRITICUM AESTIVUM; YERSINIA INTERMEDIA;

EID: 79959930111     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2011.04.090     Document Type: Article

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