Enzymatic improvement of protein flavor

Details Enzymatic improvement of protein flavor Enzymatic improvement of protein flavor

1978-08-21

1980-11-04

Kepplinger, Esther M.

Food or edible material: processes, compositions, and products

Fermentation processes

Of isolated seed, bean or nut, or material derived therefrom

426 46, 426 52, 426 56, 426 59, 435272, A23L 120, A23J 300

Patent

active

042320445

ABSTRACT:
Food protein flavor is improved by enzymatic conversion of the aldehydes and alcohols in such protein.

REFERENCES:
patent: 3048492 (1962-08-01), Barton
patent: 3364034 (1968-01-01), Hoersch et al.
Eriksson, J. Agr. Food Chem., 23(2), (1975), 126-128.
Altschul, New Protein Foods, vol. 1A, (1974), Academic Press, New York, 444-445.
Smith et al., Soybeans: Chemistry and Technology, vol. 1, The AVI Publishing Co., Inc., Westport, Conn., 1972, 340-344.

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