Extraction and identification of Maillard reaction precursors from shrimp and GCMS investigation of related Maillard model systems
Proximate analysis of the commercial shrimp meat waste samples indicated the presence of 94.6% protein and 4.2% fat on a dry basis. The HPLC analysis revealed the presence of 17 amino acids (proline most abundant) and 7 sugars (ribose being the most abundant). The changes in the concentration of the...
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| Format: | Others |
| Language: | en |
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McGill University
1993
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| Online Access: | http://digitool.Library.McGill.CA:80/R/?func=dbin-jump-full&object_id=41704 |