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The Effect of Enzymatic Hydrolysis and Maillard Reaction on the Flavor of Chicken Osteopontin

To reveal the changes in the flavor quality of chicken osteopontin (CO) before and after enzymatic hydrolysis and a thermal reaction, the present study was carried out to evaluate the volatile compounds and non-volatile compounds in CO. The results show that the chicken boneset enzymatic solution (C...

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Principais autores: Xiong Xu, Ke Bi, Guangyu Wu, Ping Yang, Hongjun Li, Wei Jia, Chunhui Zhang
Format: Artigo
Sprog:Inglês
Udgivet: MDPI AG 2024-02-01
Serier:Foods
Fag:
chicken osteopontin
enzymatic hydrolysis
Maillard reaction
volatile compounds
non-volatile compounds
Online adgang:https://www.mdpi.com/2304-8158/13/5/702
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