Fadel et al., 2015 - Google Patents
Flavour quality and stability of an encapsulated meat-like process flavouring prepared from soybean based acid hydrolyzed proteinFadel et al., 2015
View PDF- Document ID
- 4346170511299906041
- Author
- Fadel H
- Samad A
- Kobeasy M
- Mageed M
- Lotfy S
- Publication year
- Publication venue
- International Journal of Food Processing and Technology
External Links
Snippet
The main objective of this study was to produce meat-like process flavouring by using a model mixture based on acid hydrolyzed soybean protein (a-HVP) in addition to xylose, thiamine, cysteine and taurine. Glutamic was the major amino acid in a-HVP followed by …
- 239000000796 flavoring agent 0 title abstract description 50
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