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What is Cysteine about?

This study investigates the effects of cysteine on the flavor enhancement of fish protein hydrolysates (FPHs) through the Maillard reaction. Results indicate that cysteine reduces bitterness and improves meaty and umami flavors while influencing the formation of volatile compounds. The findings suggest that optimizing cysteine levels can significantly enhance the flavor profile of FPHs, making them more suitable for food applications.

Author

alexcastrejon.55

Language

EN