Physicochemical Properties of Apple Snail Protein Hydrolysate (Pila ampullacea) and its Potential as Flavor Enhancer
ple snail is a source of animal protein that has a high enough protein. Protein can be hydrolyzed by natural proteases, which one is bromelain. Enzymatic hydrolysis can produce hydrolysates containing peptides and amino acids that contribute to umami taste. The purpose of this study was to determine...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Food, Agriculture, and Natural Resources (FANRes) - Networks
2022-04-01
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| Series: | International Journal on Food, Agriculture and Natural Resources |
| Online Access: | https://journal.fanres.org/index.php/IJFANRES/article/view/74 |