Characteristics of GABA (Gamma Amino Butyric Acid), antioxidant and sensory quality of modified Tempeh-Reference-Cited by-同舟云学术

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Characteristics of GABA (Gamma Amino Butyric Acid), antioxidant and sensory quality of modified Tempeh

Published:2023-12-08 Issue:2 Volume:26 Page:3532-3543
ISSN:1094-2912
Container-title:International Journal of Food Properties
language:en
Short-container-title:International Journal of Food Properties

Author:

Herawati Heny¹,Kamsiati Elmi¹,Afifah Diana Nur²,Kusumaningtyas Eni³,Bachtiar Muchamad⁴,Sunarmani ¹,Agustinisari Iceu¹

Affiliation:

1. Research Center for Agroindustry, National Research and Innovation Agency, Cibinong, Indonesia

2. Study Program of Nutrition Science, Faculty of Medicine, Diponegoro University, Central Java, Indonesia

3. Indonesian Research Center for Veterinary Sciences, National Research and Innovation Agency, West Java, Indonesia

4. School of Business, IPB University, West Java, Indonesia

Funder

no funder

Publisher

Informa UK Limited

Subject

Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/10942912.2023.2290440

Reference42 articles.

1. Gamma-aminobutyric acid and probiotics: Multiple health benefits and their future in the global functional food and nutraceuticals market

2. Tempe: A traditional fermented food of Indonesia and its health benefits

3. Structural and Functional Properties of Fermented Soybean (Tempeh) by UsingRhizopus oligosporus

4. EFFECT OF VARIOUS COOKING METHODS ON QUALITY AND SENSORY CHARACTERISTICS OF TEMPEH MADEFROM SOYBEANS AND CORN

5. Gamma-aminobutyric acid (GABA): a comprehensive review of dietary sources, enrichment technologies, processing effects, health benefits, and its applications

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