Journal of Food Technology

Year: 2007
Volume: 5
Issue: 1
Page No. 62 - 65

Formation of Meat like Flavor

Authors : Cheng-Chang Lin

Abstract: Maillard reaction was evaluated the capable procession for producing the meat like flavor using for vegetarianism food. Yeast extract powder was used the basement mixing with cysteine and methionine to reflux react with glucose at 80°C for 2 h. The proper reaction parameters to form meat like flavor were pH concentration of the reagents 0.3 M.

How to cite this article:

Cheng-Chang Lin , 2007. Formation of Meat like Flavor. Journal of Food Technology, 5: 62-65.

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