Flavor Characterization of Animal Hydrolysates and Potential of Glucosamine in Flavor Modulation

Bovine (meat and heart) and porcine (hemoglobin and plasma) raw materials were hydrolyzed by Protease A (both endo- and exopeptidase activity), with or without glucosamine added during the enzyme inactivation step. Hydrolysates were characterized via peptide analysis (yield, UV- and fluorescence sca...

Descripción completa

Detalles Bibliográficos
Autores principales: Bak, Kathrine H., Waehrens, Sandra S., Fu, Yu, Chow, Ching Yue, Petersen, Mikael A., Ruiz-Carrascal, Jorge, Bredie, Wender L. P., Lametsch, René
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8701079/
https://www.ncbi.nlm.nih.gov/pubmed/34945558
http://dx.doi.org/10.3390/foods10123008

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8701079/
https://www.ncbi.nlm.nih.gov/pubmed/34945558
http://dx.doi.org/10.3390/foods10123008

Ejemplares similares