Influence of high-pressure processing on the generation ofγ-aminobutyric acid and microbiological safety in coffee beans-Reference-Cited by-全球学者库

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Influence of high-pressure processing on the generation ofγ-aminobutyric acid and microbiological safety in coffee beans

Published:2018-06-15 Issue:15 Volume:98 Page:5625-5631
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J. Sci. Food Agric.

Author:

Chen Bang-Yuan¹,Huang Hsiao-Wen²,Cheng Ming-Ching³,Wang Chung-Yi⁴^ORCID

Affiliation:

1. Department of Food Science; Fu Jen Catholic University; Taipei Taiwan

2. Department of Animal Science and Technology; National Taiwan University; Taipei Taiwan

3. Department of Health Food; Chung Chou University of Science and Technology; Yuanlin Taiwan

4. Experimental Forest; National Taiwan University; Nantou Taiwan

Funder

National Taiwan University

The Experimental Forest

Publisher

Wiley

Subject

Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1002/jsfa.9106/fullpdf

Reference32 articles.

1. Functional properties of coffee and coffee by-products;Esquivel;Food Res Int,2012

2. Bioactive compounds and bioactivities of germinated edible seeds and sprouts: an updated review;Gan;Trends Food Sci Technol,2016

3. Stress metabolism in green coffee beans (Coffea arabica L.): expression of dehydrins and accumulation of GABA during drying;Kramer;Plant Cell Physiol,2010

4. Influence of processing on the generation of γ-aminobutyric acid in green coffee beans;Bytof;Eur Food Res Technol,2005

5. Gamma-Aminobutyric Acid-Enriched Fermented Foods

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3. Application of high pressure processing in ensuring food safety;Non-thermal Food Processing Operations;2023

4. Enrichment of gamma-aminobutyric acid in foods: From conventional methods to innovative technologies;Food Research International;2022-12

5. Detoxification of mycotoxins in agricultural products by non-thermal physical technologies: a review of the past five years;Critical Reviews in Food Science and Nutrition;2022-07-06

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