Preparation of a process flavoring from coconut protein hydrolysate
Coconut protein extract was hydrolyzed with concentrated HCl solution for 6 1/2 hours. The hydrolysate mixture was filtered to remove the humins and the filtrate neutralized to pH 6 with 6N NaOH solution. The phenylalanine and methionine content of the hydrolysate was removed by treatment with activ...
| المؤلف الرئيسي: | |
|---|---|
| مؤلفون آخرون: | |
| التنسيق: | أطروحة |
| اللغة: | English |
| منشور في: |
1985.
|
| الموضوعات: |