Journal of Food Technology
ISSN: Online 1993-6036ISSN: Print 1684-8462
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 . Formation of Meat like Flavor.
DOI: https://doi.org/10.36478/jftech.2007.62.65
URL: https://www.makhillpublications.co/view-article/1684-8462/jftech.2007.62.65