Production of γ-Aminobutyric Acid in Pumpkin Tissue Treated with Freeze-thaw Infusion of L-Glutamic Acid Monosodium Salt-Reference-Cited by-同舟云学术

Production of γ-Aminobutyric Acid in Pumpkin Tissue Treated with Freeze-thaw Infusion of L-Glutamic Acid Monosodium Salt

Published:2013 Issue:4 Volume:19 Page:641-646
ISSN:1344-6606
Container-title:Food Science and Technology Research
language:en
Short-container-title:FSTR

Author:

WATANABE Yoshimi,MURAKAMI Kazuyasu,SAKAMOTO Koji,FUJIWARA Tomoko,TAI Akihiro,MUTO Norio

Publisher

Japanese Society for Food Science and Technology

Subject

Marketing,Industrial and Manufacturing Engineering,General Chemical Engineering,Food Science,Biotechnology

Reference21 articles.

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2. Joint FAO/WHO Expert Committee on Food Additives (1988). Glutamic acid and its salts. Toxicological evaluation of certain food additives and contaminants, WHO Food Additives Series (22: The 31st meeting of the joint FAO/WHO expert committee on food additives), World Health Organization, Geneva.

3. Kajihara, R., Shibata, K., Nakatsu, S. and Sakamoto, K. (2011). Production of angiotensin i-converting enzyme-inhibitory peptides in a freeze-thaw infusion-treated soybean. Food Sci. Technol. Res., 17, 561-565.

4. Kajimoto O., Ueno H., Nagata Y., Yabune M. and Kajimoto Y. (2004). Hypotensive effects of tablet containing γ-amino butyric acid (GABA) on high normal blood pressure and mild hypertensive subjects. Jpn. Pharmacol. Ther., 32, 929-944 (in Japanese).

5. Kayahara H. and Sugiura T. (2001). Recent studies on biological functions of GABA − On improvements of hypertension and brain function. Food Processing and Ingredients, 36(6), 4-6 (in Japanese).

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