| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 10539033 | Food Chemistry | 2011 | 7 Pages |
Abstract
⺠Enrichment of breakfast cereals with relevant levels of γ-aminobutyric acid (GABA). ⺠By enclosing glutamic acid (GA) and/or GÎÎÎ rich ingredients into the recipe. ⺠By enclosing an exogenous enzyme converting GA to GABA into the recipe. ⺠By a strict control of temperature/time profile of the production steps.
Keywords
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Iris J. Joye, Lieve Lamberts, Kristof Brijs, Jan A. Delcour,