کد مقاله کد نشریه سال انتشار مقاله انگلیسی نسخه تمام متن
226482 464543 2007 5 صفحه PDF دانلود رایگان
عنوان انگلیسی مقاله ISI
Effect of soaking and gaseous treatment on GABA content in germinated brown rice
موضوعات مرتبط
مهندسی و علوم پایه مهندسی شیمی مهندسی شیمی (عمومی)
پیش نمایش صفحه اول مقاله
Effect of soaking and gaseous treatment on GABA content in germinated brown rice
چکیده انگلیسی

To establish a new method of processing germinated brown rice (GBR), we processed grain of cultivars with a large germ by soaking and gaseous treatment. After soaking for 3 h and gaseous treatment for 21 h at 35 °C, the content of γ-aminobutyric acid (GABA) in GBR (24.9 mg/100 g) was higher than that by the conventional soaking method (10.1 mg/100 g). Although the number of microorganisms on the surface of the GBR increased during soaking, steaming for 20 min and ethanol treatment for 3 min completely sterilized the GBR and did not reduce the amount of GABA.

ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Journal of Food Engineering - Volume 78, Issue 2, January 2007, Pages 556–560
نویسندگان
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