| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 7601903 | Food Chemistry | 2012 | 6 Pages |
Abstract
⺠Dynamics of the health promoting component γ-aminobutyric acid (GABA) in bread making. ⺠Supplementation of exogenous enzyme and/or GABA precursor to the recipe. ⺠Determination of glutamic acid and GABA levels in doughs and breads. ⺠Enzyme action and not the GABA precursor is the limiting factor in GABA formation. ⺠GABA enriched breads obtained by the addition of exogenous enzyme to the recipe.
Related Topics
Physical Sciences and Engineering
Chemistry
Analytical Chemistry
Authors
Lieve Lamberts, Iris J. Joye, Tim Beliën, Jan A. Delcour,