Nutritional Composition, Toxicity Study Of Squid And Cuttlefish Ink Hydrolysates And Flavour Improvement Using Maillard Reaction
The objectives of this study were to investigate the nutritional composition, acute oral toxicity and flavour improvement of squid ink enzyme hydrolysates powder (SIEHP) and cuttlefish ink enzyme hydrolysates powder (CIEHP). SIEHP was hydrolysed by Alcalase® at pH 8 and 55°C, while CIEHP was hydroly...
| 第一著者: | |
|---|---|
| フォーマット: | 学位論文 |
| 言語: | 英語 |
| 出版事項: |
2021
|
| 主題: | |
| オンライン･アクセス: | http://eprints.usm.my/52685/ |