Food chemistryAnimalsFermentationProtein HydrolysatesMaillard ReactionChickens
Enhanced flavor and modified structure of Maillard reaction products from chicken liver protein hydrolysate through composite fermentation pretreatment.
Wenchao Chen, Wei Cui, Ping Li, Zhaoming Wang, Xingguang Chen, Hui Zhou, Baocai Xu
Published: 202610.1016/j.foodchem.2025.147276
Abstract
This study employed Lactobacillus plantarum and Saccharomyces cerevisiae co-fermentation of chicken liver protein hydrolysate (CLPH) to investigate its impact on the structure and flavor of Maillard reaction products (MRPs). Results demonstrated that…
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