Art

J-GLOBAL ID：201502208931408070   Reference number：15A1364994

Methods for Enrichment of γ-Aminobutyric Acid in Sesame Seeds

ゴマ種子中のγ-アミノ酪酸強化の方法

Author (6)： KATSUNO Nakako (Gifu Univ., Gifu, JPN) ,  SAKAMOTO Chie (Shinsei Co., Ltd., Aichi, JPN) ,  YABE Tomio (Gifu Univ., Gifu, JPN) ,  YAMAUCHI Ryo (Gifu Univ., Gifu, JPN) ,  NISHIZU Takahisa (Gifu Univ., Gifu, JPN) ,  KATO Koji (Shubun Univ., Aichi, JPN)
Material： Food Science and Technology Research  (Food Sci Technol Res)
Volume： 21  Issue： 6  Page： 787-791  Publication year： Nov. 2015 
JST Material Number： L2827A  ISSN： 1344-6606  CODEN： FSTRFS  Document type： Article
Article type： 原著論文  Country of issue： Japan (JPN)  Language： ENGLISH (EN)

Thesaurus term： *Sesamum indicum ,  seed ,  *aminocarboxylic acid ,  Food Analysis ,  food ingredient ,  additive effect ,  Water ,  heat treatment ,  *nutrient enrichment ,  food processing ,  aliphatic amine ,  aliphatic carboxylic acid ,  primary amine ,  amino acid ,  dicarboxylic acid ,  functional ingredient ,  heat treatment

JST classification (3)： Food chemistry,nutritional value  (FJ01020J) ,  Fruits and processed fruit products  (FJ11030Z) ,  Food heating  (FJ03030I)

Substance index (2)： GABA ,  Glutamic acid

Reference (31)：

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Terms in the title (3)： ゴマ種子 ,  γ-アミノ酪酸 ,  強化