Nutritional Composition, Toxicity Study Of Squid And Cuttlefish Ink Hydrolysates And Flavour Improvement Using Maillard Reaction

Nutritional Composition, Toxicity Study Of Squid And Cuttlefish Ink Hydrolysates And Flavour Improvement Using Maillard Reaction

The objectives of this study were to investigate the nutritional composition, acute oral toxicity and flavour improvement of squid ink enzyme hydrolysates powder (SIEHP) and cuttlefish ink enzyme hydrolysates powder (CIEHP). SIEHP was hydrolysed by Alcalase® at pH 8 and 55°C, while CIEHP was hydroly...

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書目詳細資料
主要作者:	Zulkipli, Ayu Shazwani
格式:	Thesis
語言:	English
出版:	2021
主題:	T1-995 Technology(General)
在線閱讀:	http://eprints.usm.my/52685/1/AYU%20SHAZWANI%20BINTI%20ZULKIPLI%20-%20TESIS24.pdf
標簽:	添加標簽沒有標簽, 成為第一個標記此記錄!

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