Enhancing gamma-aminobutyric acid content in germinated brown rice by repeated treatment of soaking and incubation

Food Science and Technology International

Volumn 19, Issue 1, 2013, Pages 25-33

  Thitinunsomboon, Somboon ^a   Keeratipibul, Suwimon ^a   Boonsiriwit, Athip ^a  

^a CHULALONGKORN UNIVERSITY   (Thailand)

Author keywords

gamma aminobutyric acid; Germinated brown rice; germination; lactic acid; repeated treatment

Indexed keywords

ACID SOLUTIONS; ACTIVE INGREDIENTS; ALTERNATIVE METHODS; BROWN RICE; FREE AMINO ACIDS; FUNCTIONAL FOODS; GAMMA-AMINOBUTYRIC ACIDS; GERMINATED BROWN RICE; GERMINATION; HIGHER YIELD; NON-COMMUNICABLE DISEASE; REPEATED TREATMENT; SENSORY QUALITIES; TAP WATER;

CULTIVATION; LACTIC ACID; MICROORGANISMS;

AMINO ACIDS;

4 AMINOBUTYRIC ACID; WATER;

ARTICLE; CHEMISTRY; FOOD ANALYSIS; GERMINATION; HEAT; PHYSIOLOGY; RICE; TIME;

FOOD ANALYSIS; GAMMA-AMINOBUTYRIC ACID; GERMINATION; HOT TEMPERATURE; ORYZA SATIVA; TIME FACTORS; WATER;

MLCS; MLOWN;

EID: 84872936380     PISSN: 10820132     EISSN: 15321738     Source Type: Journal    
DOI: 10.1177/1082013212442180     Document Type: Article

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