Optimization of culture conditions for gamma-aminobutyric acid production in fermented adzuki bean milk-Reference-Cited by-同舟云学术

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Optimization of culture conditions for gamma-aminobutyric acid production in fermented adzuki bean milk

Published:2018-01 Issue:1 Volume:26 Page:74-81
ISSN:1021-9498
Container-title:Journal of Food and Drug Analysis
language:en
Short-container-title:Journal of Food and Drug Analysis

Author:

Song Hung Yi^ORCID,Yu Roch Chui

Funder

Agriculture and Food Agency Council of Agriculture Executive Yuan, Taiwan, R.O.C.

Publisher

The Journal of Food and Drug Analysis (JFDA), Food and Drug Administration, Taiwan (TFDA)

Subject

Pharmacology,Food Science

Reference29 articles.

1. The internet database for food composition in Taiwan;Food and Drug Administration DoH, Executive Yuan,2015

2. Effect of polyphenol-containing azuki bean (Vigna angularis) extract on blood pressure elevation and macrophage infiltration in the heart and kidney of spontaneously hypertensive rats;Sato;Clin Exp Pharmacol Physiol,2008

3. Potential ability of hot water adzuki (Vigna angularis) extracts to inhibit the adhesion, invasion, and metastasis of murine B16 melanoma cells;Itoh;Biosci Biotechnol Biochem,2005

4. Effect of water extract of germinated brown rice on adiposity and obesity indices in mice fed a high fat diet;Oh;J Food Sci,2005

5. Production of [gamma]-aminobutyric acid in black raspberry juice during fermentation by Lactobacillus brevis GABA100;Kim;Int J Food Microbiol,2009

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1. Nutritional, anti-nutrient, stability and organoleptic characterisation of plant-based milk alternatives derived from adzuki bean (Vigna angularis) and mung bean (Vigna radiata);Future Foods;2024-12

2. Fermentation of Soy-based dairy substitutes by lactic acid bacteria: Focus on the process of soy protein hydrolysis;Food and Bioproducts Processing;2024-09

3. Contributions of Gamma-Aminobutyric Acid (GABA) Produced by Lactic Acid Bacteria on Food Quality and Human Health: Current Applications and Future Prospects;Foods;2024-08-01

4. Enhanced production of gamma‐aminobutyric acid in fermented carrot juice by utilizing pectin hydrolysate derived from pomegranate waste;Food Science & Nutrition;2024-06-21

5. Gamma-aminobutyric acid enrichment optimized methods in probiotics foods: a systematic review;Nutrition & Food Science;2023-12-11

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