A new and efficient method for producing food ingredients high in <scp>l</scp> ‐ornithine using unused parts of white cabbage ( <i>Brassica oleracea</i> var. <i>capitata</i> )-Reference-Cited by-同舟云学术

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A new and efficient method for producing food ingredients high in l ‐ornithine using unused parts of white cabbage ( Brassica oleracea var. capitata )

Published:2022-09-07 Issue:12 Volume:46 Page:
ISSN:0145-8884
Container-title:Journal of Food Biochemistry
language:en
Short-container-title:Journal of Food Biochemistry

Author:

Kurata Koji¹²^ORCID,Chiyoda Michiko²,Ito Machi²,Furuse Mitsuhiro¹

Affiliation:

1. Laboratory of Regulation in Metabolism and Behavior, Graduate School of Bioresource and Bioenvironmental Science Kyushu University Fukuoka Japan

2. Functional Materials Department, Institute of Technology Solutions, R&D Division Kewpie Co., Ltd. Tokyo Japan

Publisher

Hindawi Limited

Subject

Cell Biology,Pharmacology,Food Science,Biophysics

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfbc.14384

Reference34 articles.

1. Arginine Catabolism by Microorganisms

2. Effect of ethanol and low pH on citrulline and ornithine excretion and arc gene expression by strains of Lactobacillus brevis and Pediococcus pentosaceus

3. Detection of arc Genes Related with the Ethyl Carbamate Precursors in Wine Lactic Acid Bacteria

4. Trends in EU consumers’ attitude towards fresh-cut fruit and vegetables

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