Formation of Histamine, phenylethylamine and γ-Aminobutyric acid during sprouting and fermenting of selected wholegrains

Author:

Çelik Ecem Evrim,Canli Merve,Kocadağlı Tolgahan,Özkaynak Kanmaz Evrim,Gökmen VuralORCID

Funder

Türkiye Bilimsel ve Teknolojik Araştırma Kurumu

Publisher

Elsevier BV

Subject

Food Science

Reference26 articles.

1. Biogenic Amine Production by Lactic Acid Bacteria: A Review;Barbieri;Foods,2019

2. Sprouted Grains: A Comprehensive Review;Benincasa;Nutrients,2019

3. Cereals and Grains Association (2008). Definitions of Whole Grain/Sprouted Grain/Whole Grain Product. https://www.cerealsgrains.org/resources/definitions/Pages/WholeGrain.aspx (Accessed 24/03/2023).

4. Use of sourdough fermentation and pseudo-cereals and leguminous flours for the making of a functional bread enriched of gamma-aminobutyric acid (GABA);Coda;International Journal of Food Microbiology,2010

5. Production of Gamma-Aminobutyric Acid from Lactic Acid Bacteria: A Systematic Review;Cui;International Journal of Molecular Sciences,2020

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