Preparation and Taste Profiling of the Enzymatic Protein Hydrolysate from a by-Product of Red Snow Crab Processing as a Natural Seasoning Compound.

Lee, Ga-Yang; Jung, Min-Jeong; Nam, Jong-Woong; Han, Ah-Ram; Kim, Byoung-Mok; Jun, Joon-Young

Lee, Ga-Yang; Jung, Min-Jeong; Nam, Jong-Woong; Han, Ah-Ram; Kim, Byoung-Mok; Jun, Joon-Young.

Afiliação

Lee GY; Department of Food Science and Technology, Tokyo University of Marine Science and Technology, Tokyo 108-8477, Japan.
Jung MJ; Food Convergence Research Division, Korea Food Research Institute, Wanju 55365, Republic of Korea.
Nam JW; Food Convergence Research Division, Korea Food Research Institute, Wanju 55365, Republic of Korea.
Han AR; Food Convergence Research Division, Korea Food Research Institute, Wanju 55365, Republic of Korea.
Kim BM; Food Convergence Research Division, Korea Food Research Institute, Wanju 55365, Republic of Korea.
Jun JY; Food Convergence Research Division, Korea Food Research Institute, Wanju 55365, Republic of Korea.

Foods ; 11(23)2022 Dec 04.

Article em En | MEDLINE | ID: mdl-36496720

Palavras-chave

commercial protease; debittering; electronic tongue; enzymatic hydrolysate; flavoring compound; processing residues; red snow crab

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Texto completo: 1 Bases de dados: MEDLINE Idioma: En Revista: Foods Ano de publicação: 2022 Tipo de documento: Article País de afiliação: Japão