Glutamate in meat processing – origin, function and novel application
Glutamate is one of the most abundant amino acids in nature, accounting for up to 8-10% of most dietary proteins and peptides and most tissues. Only the free form of glutamate has taste-enhancing properties as a unique umami taste, and when glutamate is bound to proteins, it is tasteless with no uma...
| Main Authors: | , , , , , , |
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| Format: | Article |
| Language: | Bulgarian |
| Published: |
University of Zagreb, Faculty of Agriculture
2023-09-01
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| Series: | Journal of Central European Agriculture |
| Subjects: | |
| Online Access: | https://jcea.agr.hr/articles/771867_Glutamate_in_meat_processing_origin_function_and_novel_application_en.pdf |