Microencapsulation of Umami Flavor Enhancer from Indonesian Waters Brown Seaweed.
Sargassum aquifolium is a type of brown seaweed that grows in Indonesian waters. The L-glutamic acid in Sargassum aquifolium extract can be optimized to be a natural umami flavor enhancer. Spray drying is used for the manufacture of umami flavor enhancing microcapsules, where the core ingredient (ex...
| Publicado en: | Current Research in Nutrition & Food Science Vol. 10; no. 1; pp. 349 - 360 |
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| Autores principales: | , , , , |
| Formato: | pictorial research tables/charts Journal Article |
| Publicado: |
Current Research in Nutrition & Food Science
Apr2022
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| Acceso en línea: | Ver este registro en EBSCOhost |