Enhanced production of gamma-aminobutyric acid in fermented carrot juice by utilizing pectin hydrolysate derived from pomegranate waste

Keyphrases

• Enhanced Production 100%
• Hydrolysate 100%
• Pectin Hydrolysate 100%
• Carrot Juice 100%
• Pomegranate Waste 100%
• γ-aminobutyric Acid 100%
• Pectin 83%
• Fermented Beverages 33%
• Pomegranate Peel 33%
• Fermentation 16%
• Malonic Acid 16%
• Fourier Transform Infrared Spectroscopy (FT-IR) 16%
• Antioxidant Activity 16%
• Total Phenolic Content 16%
• Phenolic Antioxidants 16%
• Pectinase 16%
• High Glucose 16%
• Enzyme Concentration 16%
• Food Waste 16%
• Time of Concentration 16%
• Liquid Medium 16%
• Waste Can 16%
• Lactic Acid 16%
• Functional Beverage 16%
• Prebiotics 16%
• Acid Hydrolysis 16%
• Lactobacillus Brevis 16%
• Enzymatic Hydrolysate 16%
• Degree of Esterification 16%
• Hydrolysis Time 16%
• Levilactobacillus Brevis 16%
• Enzyme Hydrolysis 16%
• Viability Analysis 16%
• Potential Prebiotic 16%
• Glucose Content 16%

Food Science

• Pomegranate 100%
• Carrot Juice 100%
• Fermented Beverage 40%
• Prebiotics 40%
• Esterification 20%
• Antioxidant Capacity 20%
• Food Waste 20%
• Levilactobacillus brevis 20%

Chemical Engineering

• Lactic Acid 100%