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...
Saved in:
Main Author: | Opeyemi, Lasekan Adeseye |
---|---|
Format: | Thesis |
Language: | English |
Published: |
2013
|
Online Access: | http://psasir.upm.edu.my/id/eprint/41278/1/FSTM%202013%203R.pdf http://psasir.upm.edu.my/id/eprint/41278/ |
Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
Similar Items
-
Production of beta-keratin from chicken feathers
by: Siti Aisyah Radhiah, Mohamed
Published: (2013) -
Extraction of Keratin Protein from Chicken Feather
by: Gupta, Arun, et al.
Published: (2012) -
Keratin-based bioplastic from chicken feathers
by: Gupta, Arun, et al.
Published: (2020) -
Effects of Different Purification Methods on Chicken Feather Keratin
by: Pourjavaheri, Firoozeh, et al.
Published: (2014) -
Extraction and characterization of keratin from chicken and swiftlet feather
by: Sharifah Zafierah, Syed Badrulzaman, et al.
Published: (2021)