Umami ingredient from shiitake (Lentinula edodes) by-products as a flavor enhancer in low-salt beef burgers: Effects on physicochemical and technological properties
Fabiana Mantovani Gomes França, Samara dos Santos Harada-Padermo, Rafaela Alves Frasceto, Erick Saldaña, José M. Lorenzo, Thaís Maria Ferreira de Souza Vieira, Miriam Mabel Selani
Topics & Concepts
IngredientFood scienceChemistryUmamiAspartameFlavorActive ingredientSalt (chemistry)Organic chemistryBiologyBioinformaticsFood Quality and Safety StudiesPhytochemicals and Antioxidant ActivitiesMeat and Animal Product Quality