Chemical properties and sensory preference related to umami flavor from crude hydrolysate of Indonesian snails (Filopaludina javanica)
Abstract Flavor enhancers are considered important in the food industry for their ability to add umami taste, which is recognized as the fifth basic taste. Although monosodium glutamate (MSG) is the most common umami provider, it contains a sodium molecule that can negatively affect consumer health....
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| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Instituto de Tecnologia de Alimentos (ITAL)
2024-12-01
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| Series: | Brazilian Journal of Food Technology |
| Subjects: | |
| Online Access: | http://www.scielo.br/scielo.php?script=sci_arttext&pid=S1981-67232024000100441&lng=en&tlng=en |
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