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- Pongsetkul, Jaksuma, et al. Show all 6 Authors
- Food bioscience 2017 v.19 pp. 49-56
- 2,2-diphenyl-1-picrylhydrazyl; Acetes; Maillard reaction products; adenosine diphosphate; adenosine monophosphate; adenosine triphosphate; aldehydes; antioxidant activity; color; drying; fermentation; flavor; hypoxanthine; ketones; raw materials; salting; shrimp; taste; volatile compounds; Thailand
- ... During salting, drying and fermentation for making Kapi (salted shrimp paste of Thailand), from Acetes vulgaris, Maillard reaction products (MRPs), adenosine triphosphate (ATP)-related compounds, antioxidative activities and volatile compounds were monitored. Varying colors were observed during processing. The results of the study showed that L* and b*-value decreased, while a*-value increased as ...