Low sodium, high calcium, protein hydrolysate flavor enhancer and a method prepare thereof.
A method to produce flavor enhancer comprises the steps of hyrolyzing protein source in presence of catalysts at an operating temperature of 25 ⁰C; maintaining the pH of hydrolyzing process; deactivating the catalysts in the hydrolysate; adjusting pH of the hydrolysate to 3.5-4.5 with calcium carbon...
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2011
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| Online Access: | http://psasir.upm.edu.my/id/eprint/21149/ |
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| Institution: | Universiti Putra Malaysia |
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my.upm.eprints.211492013-06-27T05:00:29Z http://psasir.upm.edu.my/id/eprint/21149/ Low sodium, high calcium, protein hydrolysate flavor enhancer and a method prepare thereof. Mohamed, Suhaila A method to produce flavor enhancer comprises the steps of hyrolyzing protein source in presence of catalysts at an operating temperature of 25 ⁰C; maintaining the pH of hydrolyzing process; deactivating the catalysts in the hydrolysate; adjusting pH of the hydrolysate to 3.5-4.5 with calcium carbonate or acid; and filtering the hydrolysate through layers of activated carbon and / or calcium carbonate to obtain the flavor enhancer. 2011-07-25 Patent NonPeerReviewed Suhaila Mohamed (2011) Low sodium, high calcium, protein hydrolysate flavor enhancer and a method prepare thereof. UNSPECIFIED. |
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Malaysia |
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| content_source |
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| description |
A method to produce flavor enhancer comprises the steps of hyrolyzing protein source in presence of catalysts at an operating temperature of 25 ⁰C; maintaining the pH of hydrolyzing process; deactivating the catalysts in the hydrolysate; adjusting pH of the hydrolysate to 3.5-4.5 with calcium carbonate or acid; and filtering the hydrolysate through layers of activated carbon and / or calcium carbonate to obtain the flavor enhancer.
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| format |
Patent |
| author |
Mohamed, Suhaila |
| spellingShingle |
Mohamed, Suhaila Low sodium, high calcium, protein hydrolysate flavor enhancer and a method prepare thereof. |
| author_facet |
Mohamed, Suhaila |
| author_sort |
Mohamed, Suhaila |
| title |
Low sodium, high calcium, protein hydrolysate flavor enhancer and a method prepare thereof.
|
| title_short |
Low sodium, high calcium, protein hydrolysate flavor enhancer and a method prepare thereof.
|
| title_full |
Low sodium, high calcium, protein hydrolysate flavor enhancer and a method prepare thereof.
|
| title_fullStr |
Low sodium, high calcium, protein hydrolysate flavor enhancer and a method prepare thereof.
|
| title_full_unstemmed |
Low sodium, high calcium, protein hydrolysate flavor enhancer and a method prepare thereof.
|
| title_sort |
low sodium, high calcium, protein hydrolysate flavor enhancer and a method prepare thereof. |
| publishDate |
2011 |
| url |
http://psasir.upm.edu.my/id/eprint/21149/ |
| _version_ |
1643827485353181184 |