Glucosamine-induced glycation of hydrolysed meat proteins in the presence or absence of transglutaminase: Chemical modifications and taste-enhancing activity

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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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Bibliographic Details
Main Authors:	Hong, Pui Khoon, Ndagijimana, Maurice, Betti, Mirko
Format:	Article
Language:	English
Published:	Elsevier 2016
Subjects:	Q Science (General)
Online Access:	http://umpir.ump.edu.my/id/eprint/20014/ http://umpir.ump.edu.my/id/eprint/20014/1/Hong2016_Taste_PPI.pdf

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