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Hydrolysed vegetable proteins - their flavour characteristics and applications in meat and meat analoges.

Raghavan, B. and Shankaranarayana, M. L. and Abraham, K. O. and Natarajan, C. P. (1976) Hydrolysed vegetable proteins - their flavour characteristics and applications in meat and meat analoges. Indian Food Packer, 30 (1). 22-27, 25 ref..

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Abstract

The preparation, composition, aroma characteristics and applications of hydrolysed vegetable proteins are reviewed. Compounds identified in acid, basic and neutral fractions of hydrolysed soy protein by MS-GLC are shown in a table.

Item Type: Article
Uncontrolled Keywords: MEAT-PRODUCTS; vegetable protein hydrolysates use in meat products; SIMULATED-FOODS; meat analogues, vegetable protein hydrolysates as; PROTEINS-(UNCONVENTIONAL); AROMA-COMPOUNDS; soy proteins, aroma compounds in hydrolysed; SOY-PROTEINS; aroma compounds in hydrolysed soy proteins; meat products, vegetable protein hydrolysates use in
Subjects: 600 Technology > 08 Food technology > 16 Nutritive value > 03 Proteins
600 Technology > 08 Food technology > 23 Vegetables
600 Technology > 08 Food technology > 28 Meat, Fish & Poultry > Meat
Divisions: Plantation Products Spices and Flavour Technology
Depositing User: Food Sci. & Technol. Information Services
Date Deposited: 14 Jul 2016 08:13
Last Modified: 14 Jul 2016 08:13
URI: http://ir.cftri.com/id/eprint/7085

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