Claudia Scarpelin, Caio Luiz de Souza Cordes, Eliane Setsuko Kamimura, Juliana Alves Macedo, Paula de Paula Menezes Barbosa, Gabriela Alves Macedo
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引用次数: 0
Abstract
Peanut and Brazil nut extracts were substrates for non-dairy kefir fermented beverages.
GABA was produced by kefir fermentation of plant-based beverages.
Brazil nut extract was the best substrate for GABA production.
Fermented beverages with GABA presented higher in vitro antihypertensive activity.
First study relating production of GABA in plant-based kefir fermented beverages.
期刊介绍：
The Journal of Food Science and Technology (JFST) is the official publication of the Association of Food Scientists and Technologists of India (AFSTI). This monthly publishes peer-reviewed research papers and reviews in all branches of science, technology, packaging and engineering of foods and food products. Special emphasis is given to fundamental and applied research findings that have potential for enhancing product quality, extend shelf life of fresh and processed food products and improve process efficiency. Critical reviews on new perspectives in food handling and processing, innovative and emerging technologies and trends and future research in food products and food industry byproducts are also welcome. The journal also publishes book reviews relevant to all aspects of food science, technology and engineering.
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