Art

J-GLOBAL ID：201702257214111469   Reference number：17A0169541

Nutrition and baking properties of mung bean sourdough bread with high y-aminobutyric acid

高Γ-アミノ酪酸酪酸リョクトウの栄養と焙焼特性【JST・京大機械翻訳】

Author (9)： Su Xiaoqin (State Key Laboratory of Food Science and Technology,Jiangnan University) ,  Zhang Kexin (State Key Laboratory of Food Science and Technology,Jiangnan University) ,  Huang Weining (State Key Laboratory of Food Science and Technology,Jiangnan University) ,  Liu Ruoshi (Nanjing Baihobake Biotechnology International Co.Ltd.) ,  Chen Junmin (Nanjing Baihobake Biotechnology International Co.Ltd.) ,  Zhang Luan (Nanjing Baihobake Biotechnology International Co.Ltd.) ,  Li Zhibin (Fujian Maidu Food Development Co.) ,  Fu Guihua (Fujian Maidu Food Development Co.) ,  Rayas-Duarte Patrica (Food and Agricultural Products Research Center,Oklahoma State University)
Material： Shipin Gongye Keji  (Science and Technology of Food Industry)
Volume： 37  Issue： 13  Page： 340-345  Publication year： 2016 
JST Material Number： C2152A  ISSN： 1002-0306  Document type： Article
Article type： 原著論文  Country of issue： China (CHN)  Language： CHINESE (ZH)

Abstract/Point： In this study,the lactic acid ...

Register(free) or Log In to access     To see more with JDream III (charged).   {{ this.onShowAbsJLink("http://jdream3.com/lp/jglobal/index.html?docNo=17A0169541&from=J-GLOBAL&jstjournalNo=C2152A") }}

Thesaurus term： Triticum aestivum ,  free amino acid ,  *roasting(mineral dressing) ,  chromatography ,  lactic acid bacteria ,  baking quality ,  high performance liquid chromatography ,  plant availability ,  fermentation ,  *Vigna radiata ,  sour dough
Semi thesaurus term： 官能特性 ,  パンコムギ ,  小麦パン ,  遺伝子配列 , 【Automatic Indexing@JST】

Author keywords (5)： γ-aminobutyric acid (GABA) ,  mung bean ,  lactic acid bacteria ,  sourdough ,  baking

JST classification (3)： General  (FK04010W) ,  Microbial metabolite production  (FK03020A) ,  Food chemistry,nutritional value  (FJ01020J)

Terms in the title (4)： 酪酸 ,  リョクトウ ,  栄養 ,  焙焼