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Volatile flavour compounds, sensory characteristics and antioxidant activities of mungbean meal protein hydrolysed by bromelain
Enzymatic mungbean meal protein hydrolysate (eb-MPH) is a novel natural flavour/antioxidant source. A 15% bromelain (w/w) concentration with a hydrolysis time of 12 h was the optimum conditions to produce eb-MPH, which showed the greatest antioxidant activities and sensory characteristics. eb-MPH wa...
Guardat en:
| Publicat a: | J Food Sci Technol |
|---|---|
| Autors principals: | , , , |
| Format: | Artigo |
| Idioma: | Inglês |
| Publicat: |
Springer India
2017
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| Matèries: | |
| Accés en línia: | https://ncbi.nlm.nih.gov/pmc/articles/PMC5756212/ https://ncbi.nlm.nih.gov/pubmed/29358819 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-017-2935-7 |
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