Article

Effect of thermal treatment on aroma generation from bovine bone marrow extract during enzymatic hydrolysis

2019-10-01

Abstract excerpt

Because of less explored flavor characteristics and extensive utilization of bovine bone marrow extract (BBME) in food industry, this study was designed to focus on its flavor generation via Maillard reaction using different heating temperatures. Response surface method (RSM) was used to optimize the reaction conditions for generation of meaty flavor. Optimal conditions (time, temperature, and pH) were 1 hr, 120°C...

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Literature Corpus work: 22e3b6b7-f6b3-5811-ad1c-c61b0a04666a
DOI: 10.1111/jfpp.14105

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