Generation of meaty flavoring using chicken feather keratin hydrolysate-glucose interaction model

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Generation of meaty flavoring using chicken feather keratin hydrolysate-glucose interaction model

Some of the major products of the flavour industry are flavour ingredients which are used to enhance the sensory attributes (especially taste and aroma) of different foods which also ensure consumer’s acceptability of the food products. Flavourists use the understanding of the Maillard reaction bet...

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Bibliographic Details
Main Author:	Opeyemi, Lasekan Adeseye
Format:	Thesis
Language:	English
Published:	2013
Subjects:	Flavoring essences Food additives Keratin
Online Access:	http://psasir.upm.edu.my/id/eprint/41278/ http://psasir.upm.edu.my/id/eprint/41278/1/FSTM%202013%203R.pdf

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