Production of green mussel hydrolysate (Perna viridis) for umami flavor development / Nurdalila Diyana Mohd Rodzi.
This study was conducted to evaluate the umami taste in protein hydrolysate produced from green mussel (Perna viridis) by using flavourzyme at pH 8 with E/S 3 % in the presence of 1.5% STPP and 0.4% NaCI.Amino acid compositions, molecular weight distribution and sensory of the resulting hydrolysates...
Saved in:
Main Author: | Mohd Rodzi, Nurdalila Diyana |
---|---|
Format: | Thesis |
Language: | English |
Published: |
2015
|
Subjects: | |
Online Access: | https://ir.uitm.edu.my/id/eprint/53010/1/53010.pdf https://ir.uitm.edu.my/id/eprint/53010/ |
Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
Similar Items
-
Effect of pretreatment on fishy flavor and odor of gelatin extracted from sutchi catfish (Pangasius sutchi) skin / Wan Najma Farhaten Wan A Latiff
by: Wan A Latiff, Wan Najma Farhaten
Published: (2016) -
Effect of extraction methods and time on the quality of gelatin extracted from red stingray fish (Dasyatis akajei) skin / Nur Fitriah Hani Zazali.
by: Zazali, Nur Fitriah Hani
Published: (2016) -
Comparative study on the effect of alkali pretreatment technique on removal of lignin and reducing sugar production from different biomass / Jason Angkin Johnady and Dr. Siti Sabrina Mohd Sukri
by: Johnady, Jason Angkin, et al.
Published: (2020) -
Evaluation of the properties of mentarang (Pholas Orientalis) protein hydrolysate / Nurfazlika Nashrah Mohd Pauzi.
by: Mohd Pauzi, Nurfazlika Nashrah
Published: (2012) -
Effect of crosslinking on the properties of membrane formulated from quaternized chitosan / N. Z. Kassim Shaari, M. A. N. Kamarulzaman and N. S. I. Chik
by: Kassim Shaari, N. Z., et al.
Published: (2024)