Effects of different pretreatments and proteases on recovery, umami taste compound contents and antioxidant potentials of Labeo rohita head protein hydrolysates
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DOI: 10.1007/s13197-019-03663-3
Abstract: AbstractEffects of the pretreatments namely heating, microwave (MW), and ultrasound (US), followed by the enzymatic hydrolysis using different proteases (flavourzyme, neutrase, and protamex) on the protein recovery, umami taste compound content, and antioxidant activities of… read more here.
Keywords: protein; recovery; taste compound; lrh protein ... See more keywords