Glucosamine-induced glycation of hydrolysed meat proteins in the presence or absence of transglutaminase: Chemical modifications and taste-enhancing activity
Salt reduction in food is a challenging task. The food processing sector has adopted taste enhancers to replace salt partially. In this study, a flavour enhancer formulation (liquid seasoning) was produced using enzymatically hydrolysed poultry proteins isolate (PPI). The PPI obtained through the is...
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| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Elsevier
2016
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| Subjects: | |
| Online Access: | http://umpir.ump.edu.my/id/eprint/20014/1/Hong2016_Taste_PPI.pdf http://umpir.ump.edu.my/id/eprint/20014/ https://doi.org/10.1016/j.foodchem.2015.11.096 |
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