Advances in processing, reaction pathways, stabilisation and food applications of natural seafood flavourings
Fabrice Bruno Siewe, Calister Wingang Makebe, Wiyeh Claudette Bakisu Muala, Alphonse Laya, Ndip Raymond Nkongho, Majory O. Meliko, Tanaji G. Kudre, N. Bhaskar
Topics & Concepts
FlavourUmamiMaillard reactionFood scienceNatural foodChemistryTasteProtein Hydrolysis and Bioactive PeptidesBiochemical Analysis and Sensing TechniquesMeat and Animal Product Quality