Methods for enhancing animal digest palatability
作者： Wen Chiang
DOI:
关键词: Biology 、 Hydrolysis 、 Maillard reaction 、 Protein hydrolysates 、 Proteases 、 Palatability 、 Food science 、 Animal digest 、 Biochemistry
摘要: The invention provides methods for enhancing the palatability of animal digests by adding anti-gelling agents to while adjusting pH a optimal proteases used hydrolyze viscera proteins. maximize production protein hydrolysates that can participate in Maillard reactions and increase digest.
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