A chemical and sensory characterization of enzyme-hydrolyzed and acid-hydrolyzed vegetable protein in relation to flavoring applications [including 5 papers]

Aaslyng, M.D.

A chemical and sensory characterization of enzyme-hydrolyzed and acid-hydrolyzed vegetable protein in relation to flavoring applications [including 5 papers]

1998

Aaslyng, M.D.

AGROVOC Keywords

alimentos derivados de la soja analyse organoleptique analytical methods aromatisation enzymatic hydrolysis flaveur flavour flavouring free amino acids gusto (sentido) hydrolyse enzymatique organoleptic analysis plant protein protein products proteine vegetale sabor soyfoods taste (sensation) technique analytique

Bibliographic information

Publisher

KVL

Pagination

136 p.

Other Subjects

Acide amine libre; Sens du gout; Analisis organoleptico; Produit proteique; Hidrolisis enzimatica; Aromatizacion; Aminoacidos libres; Tecnicas analiticas; Aliment a base de soja pour homme; Proteinas vegetales; Productos proteinicos

Language

English

Note

Summaries (Da, En)

61 ref.

Type

Summary; Thesis; Non-Conventional; Bibliography

Corporate Author

Kongelige Veterinaer- og Landbohoejskole, Copenhagen (Denmark)

In AGRIS since: 1999-08-15

Format: AGRIS AP

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A chemical and sensory characterization of enzyme-hydrolyzed and acid-hydrolyzed vegetable protein in relation to flavoring applications [including 5 papers]

1998

AGROVOC Keywords

Bibliographic information