HIGHLIGHTS
- who: Ana Castanho and colleagues from the GreenUPorto/Inov Agro, Faculty of Sciences, University of Porto, Porto have published the article: Improving -Oryzanol and -Aminobutyric Acid Contents in Rice Beverage Amazake Produced with Brown, Milled and Germinated Rices, in the Journal: Foods 2023, 1476 of 17/03/2023
- what: As both GABA and GO can be improved naturally through biochemical processes, this work explores ways of increasing Amazake`s GABA and GO contents, improving Amazake`s nutritional value and evaluating its acceptability by Portuguese consumers. germination times) to obtain the greatest GABA and GO contents . . .
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