γ-Aminobutyric acid, Mung bean, Heat and relative humidity treatment, Varieties screening, Functional characteristics, Physicochemical characteristics, Noodles.
Disciplines :
Food science
Author, co-author :
Ma, Yuling ; Université de Liège - ULiège > TERRA Research Centre
Language :
English
Title :
Self-enhancement of γ-aminobutyric acid in mung bean and its application in noodles
Defense date :
12 May 2022
Institution :
ULg - University of Liège [Gembloux Agro-Bio Tech], Gembloux, Belgium
Degree :
Docteur en sciences agronomiques et ingénierie biologique
Promotor :
Blecker, Christophe ; Université de Liège - ULiège > Département GxABT > Smart Technologies for Food and Biobased Products (SMARTECH) ; Université de Liège - ULiège > TERRA Research Centre > Smart Technologies for Food and Biobased Products (SMARTECH)
Zhou, Sumei; Chinese Academy of Agricultural Sciences, Beijing Technology & Business University
President :
Beckers, Yves ; Université de Liège - ULiège > Département GxABT > Ingénierie des productions animales et nutrition
Secretary :
Malumba Kamba, Paul ; Université de Liège - ULiège > TERRA Research Centre > Smart Technologies for Food and Biobased Products (SMARTECH) ; Université de Liège - ULiège > Département GxABT
Jury member :
Purcaro, Giorgia ; Université de Liège - ULiège > TERRA Research Centre > Chimie des agro-biosystèmes
Ren, Guixing; Chinese Academy of Agricultural Sciences
