Nutritional Composition, Toxicity Study Of Squid And Cuttlefish Ink Hydrolysates And Flavour Improvement Using Maillard Reaction

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Nutritional Composition, Toxicity Study Of Squid And Cuttlefish Ink Hydrolysates And Flavour Improvement Using Maillard Reaction

The objectives of this study were to investigate the nutritional composition, acute oral toxicity and flavour improvement of squid ink enzyme hydrolysates powder (SIEHP) and cuttlefish ink enzyme hydrolysates powder (CIEHP). SIEHP was hydrolysed by Alcalase® at pH 8 and 55°C, while CIEHP was hydroly...

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Bibliographic Details
Main Author:	Zulkipli, Ayu Shazwani
Format:	Thesis
Language:	English
Published:	2021
Subjects:	T1-995 Technology(General)
Online Access:	http://eprints.usm.my/52685/ http://eprints.usm.my/52685/1/AYU%20SHAZWANI%20BINTI%20ZULKIPLI%20-%20TESIS24.pdf

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