Production of a Meat Seasoning Powder Enriched with γ-Aminobutyric Acid (GABA) from Mature Coconut Water Using Pediococcus pentosaceus HN8

Journal of Food Processing and Preservation

Volumn 40, Issue 4, 2016, Pages 733-742

  Kantachote, Duangporn ^a   Nunkaew, Tomorn ^b   Ratanaburee, Anussara ^c   Klongdee, Nikkajit ^a  

^a PRINCE OF SONGKLA UNIVERSITY   (Thailand)

^b THAMMASAT UNIVERSITY   (Thailand)

^c MINISTRY OF PUBLIC HEALTH   (Thailand)

Author keywords

[No Author keywords available]

Indexed keywords

AMINO ACIDS; BYPRODUCTS; CALCINATION; DRYING; FISH; FOOD ADDITIVES; LIME; MEATS; MIXING; POULTRY; SODIUM CHLORIDE; STAINLESS STEEL;

ANTI-BACTERIAL ACTIVITY; ESSENTIAL AMINO ACIDS; FOOD-BORNE PATHOGENS; GAMMA-AMINOBUTYRIC ACIDS; KAFFIR LIME LEAVES; MONOSODIUM GLUTAMATE; OPTIMAL CONDITIONS; PEDIOCOCCUS PENTOSACEUS;

THERMAL PROCESSING (FOODS);

EID: 84947812191     PISSN: 01458892     EISSN: 17454549     Source Type: Journal    
DOI: 10.1111/jfpp.12654     Document Type: Article

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