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Use of food-grade proteases to recover umami protein–peptide mixtures from rice middlings

  • Published:2013-01 Issue:1 Volume:50 Page:420-427
  • ISSN:0963-9969
  • Container-title:Food Research International
  • language:en
  • Short-container-title:Food Research International

Author:

Bagnasco Lucia,Pappalardo Valeria M.,Meregaglia Andrea,Kaewmanee Thammarat,Ubiali Daniela,Speranza Giovanna,Cosulich M. Elisabetta

Funder

Ministry of Education, University and Research

Regione Lombardia

Publisher

Elsevier BV

Subject

Food Science

Reference56 articles.

1. Chemical and sensory characterization of hydrolyzed vegetable protein, a savory flavoring;Aaslyng;Journal of Agricultural and Food Chemistry,1998

2. Use of SDS-page in the assessment of protein hydrolysis by fish digestive enzymes;Alarcón;Aquaculture International,2001

3. Optimization of the protein fraction of microcapsules used in feeding of marine fish larvae using in vitro digestibility techniques;Alarcón;Aquaculture Nutrition,1999

4. Extractability of protein in physically processed rice bran;Anderson;Journal of the American Oil Chemists' Society,2001

5. Official methods of analysis;AOAC,1990

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