Preparation of meaty flavor additive from soybean meal through the Maillard reaction.

Huang, Xianhui; Wang, Peng; Xue, Wenlin; Cheng, Jie; Yang, Fuming; Yu, Dianyu; Shi, Yongge

Huang, Xianhui; Wang, Peng; Xue, Wenlin; Cheng, Jie; Yang, Fuming; Yu, Dianyu; Shi, Yongge.

Afiliação

Huang X; College of Food Science, Northeast Agricultural University, Harbin 150030, China.
Wang P; College of Food Science, Northeast Agricultural University, Harbin 150030, China.
Xue W; College of Food Science, Northeast Agricultural University, Harbin 150030, China.
Cheng J; College of Food Science, Northeast Agricultural University, Harbin 150030, China.
Yang F; College of Food Science, Northeast Agricultural University, Harbin 150030, China.
Yu D; College of Food Science, Northeast Agricultural University, Harbin 150030, China.
Shi Y; Jiusan Grains and Oils Industrial Group Co., Ltd, Harbin 150090, China.

Food Chem X ; 19: 100780, 2023 Oct 30.

Article em En | MEDLINE | ID: mdl-37780247

Palavras-chave

Enzymatic hydrolysate; Magnetic immobilized enzyme; Maillard reaction; Soybean meal

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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Idioma: En Revista: Food Chem X Ano de publicação: 2023 Tipo de documento: Article País de afiliação: China País de publicação: Holanda

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