Exploitation of low value food materials as a novel source of flavour enhancers
There is demand from the food industry for novel savoury seasonings based on low-cost food ingredients, sourced from within the EU. A nucleotide and protein rich spray dried powder which was derived from a Fusarium venenatum fermenter waste stream and food-grade Alphitobius diaperinus with potential...
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| Format: | Thesis (University of Nottingham only) |
| Language: | English |
| Published: |
2017
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| Online Access: | https://eprints.nottingham.ac.uk/48128/ |