Seafood flavourings characterization as prepared from the enzymatic hydrolysis of Undaria pinnatifida sporophyll by-product
Author:
Affiliation:
1. School of Food Science and Technology, Dalian Polytechnic University, National Engineering Research Center of Seafood, Dalian, P. R. China
2. Department of Agricultural and Biosystems Engineering, Iowa State University, Ames, IA, USA
Funder
National High Technology Research and Development Program
Public science and technology research funds projects of ocean
Publisher
Informa UK Limited
Subject
Food Science
Link
https://www.tandfonline.com/doi/pdf/10.1080/10942912.2016.1256302
Reference24 articles.
1. Seafood-like flavour obtained from the enzymatic hydrolysis of the protein by-products of seaweed (Gracilaria sp.)
2. Production of Seafood Flavor from Red Hake (Urophycis chuss) by Enzymatic Hydrolysis
3. Physicochemical and Flavor Characteristics of Flavoring Agent from Mungbean Protein Hydrolyzed by Bromelain
4. Optimization of the Enzymatic Hydrolysis of Mussel Meat
5. Optimization and Flavor Quality of Enzymatic Hydrolysate from Dark Muscle of Skipjack
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