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Production And Uses Of Protein Hydrolysates An Removal Of Bittering Principles In It
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CHAPTER ONE - [ Total Page(s): 3 ]In the course of a study aimed a
producing at a reasonable cost, bland, soluble skim milk hydrolysate
without a significant loss of nutritional value, a comparison was made
of adsorption methods of debittering pronase- and ficinhydroly-zed skim
milks. The result of the comparison and the partial identification of
the bitter peptides formed in the skim milk hydrolysates is reported.
Due to the minimum changes in taste and appearance afforded to soft
drinks or fruit juices by additio ... Continue reading---
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CHAPTER ONE - [ Total Page(s): 3 ]In the course of a study aimed a
producing at a reasonable cost, bland, soluble skim milk hydrolysate
without a significant loss of nutritional value, a comparison was made
of adsorption methods of debittering pronase- and ficinhydroly-zed skim
milks. The result of the comparison and the partial identification of
the bitter peptides formed in the skim milk hydrolysates is reported.
Due to the minimum changes in taste and appearance afforded to soft
drinks or fruit juices by additio ... Continue reading---
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ABSRACT -- [Total Page(s) 1]
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