Sensory characteristics of Maillard reaction products from chicken protein hydrolysates with different degrees of hydrolysis

Sensory characteristics of Maillard reaction products from chicken protein hydrolysates with different degrees of hydrolysis

The sensory characteristics of Maillard reaction products from chicken protein hydrolysates (MRP-CPHs) at different degrees of hydrolysis (DH) were evaluated using descriptive sensory analysis. Five characteristics (boiled chicken flavor, umami, mouthfulness, continuity and overall acceptance) of th...

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Detalles Bibliográficos
Autores principales:	Yongsheng Zhang, Yanping Wang, Fang Jiang, Huihui Jin
Formato:	Artículo
Lenguaje:	English
Publicado:	Taylor & Francis Group 2019-01-01
Colección:	CyTA - Journal of Food
Materias:	maillard reaction products sensory analysis chicken protein hydrolysate chicken flavor
Acceso en línea:	http://dx.doi.org/10.1080/19476337.2019.1575907

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