Production of green mussel hydrolysate (Perna viridis) for umami flavor development / Nurdalila Diyana Mohd Rodzi.
This study was conducted to evaluate the umami taste in protein hydrolysate produced from green mussel (Perna viridis) by using flavourzyme at pH 8 with E/S 3 % in the presence of 1.5% STPP and 0.4% NaCI.Amino acid compositions, molecular weight distribution and sensory of the resulting hydrolysates...
Saved in:
| Main Author: | |
|---|---|
| Format: | Thesis |
| Language: | English |
| Published: |
2015
|
| Subjects: | |
| Online Access: | https://ir.uitm.edu.my/id/eprint/53010/1/53010.pdf |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|