新型植物性克菲尔发酵饮料是 GABA 的潜在来源

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

摘要

花生和巴西坚果提取物是非乳类克菲尔发酵饮料的基质,通过对植物基饮料进行克菲尔发酵产生了 GABA,巴西坚果提取物是产生 GABA 的最佳基质,含有 GABA 的发酵饮料具有更高的体外抗高血压活性。
本文章由计算机程序翻译,如有差异,请以英文原文为准。

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New plant-based kefir fermented beverages as potential source of GABA

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.

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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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