Development of a Meat-Like Process Flavoring from Soybean-Based Enzyme-Hydrolyzed Vegetable Protein (E-HVP)

Response surface methodology (RSM) was used to develop a meat‐like process flavoring agent from enzyme‐hydrolyzed vegetable protein (E‐HVP). Five factors were evaluated: pH (3.6 to 8.4), temperature (51 to 99 °C), heating period (0.3 to 2.7 h), amount of ribose (0 to 1 × KHmol) and amount of cystein...

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Veröffentlicht in:	Journal of food science 2000-10, Vol.65 (7), p.1220-1227
Hauptverfasser:	Wu, Y.-F., Baek, H.H., Gerard, P.D., Cadwallader, K.R.
Format:	Artikel
Sprache:	eng
Schlagworte:	Animal, plant, fungal and microbial proteins, edible seaweeds and food yeasts Biological and medical sciences cysteine enzyme-hydrolyzed vegetable protein (E-HVP) Fat industries Food additives Food industries Food processing industry Fundamental and applied biological sciences. Psychology process flavoring Proteins response surface methodology (RSM) ribose Vegetables
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