Green extraction of proteins, umami and other free amino acids from brown macroalgae Ascophyllum nodosum and Fucus vesiculosus

Seaweeds are a valuable potential source of protein, as well as free amino acids (FAAs) with umami flavour which are in high demand by the food industry. The most commonly used flavouring agents in the food industry are chemically synthesised and therefore are subject to concerns regarding their saf...

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Detalles Bibliográficos
Autores principales: Ummat, Viruja, Garcia-Vaquero, Marco, Poojary, Mahesha M., Lund, Marianne N., O’Donnell, Colm, Zhang, Zhihang, Tiwari, Brijesh K.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Springer Netherlands 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8383259/
https://www.ncbi.nlm.nih.gov/pubmed/34456508
http://dx.doi.org/10.1007/s10811-021-02569-y

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8383259/
https://www.ncbi.nlm.nih.gov/pubmed/34456508
http://dx.doi.org/10.1007/s10811-021-02569-y

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