Chapter 87. Flavorants from Seafood Byproducts

  1. Y. H. Hui Senior Scientist
  1. Rosa Jonsdottir1,
  2. Gudrun Olafsdottir1,
  3. Sigurður Hauksson2,
  4. Jon Magnus Einarsson2

Published Online: 1 AUG 2006

DOI: 10.1002/9780470113554.ch87

Book Title

Handbook of Food Products Manufacturing

Handbook of Food Products Manufacturing

Additional Information

How to Cite

Jonsdottir, R., Olafsdottir, G., Hauksson, S. and Einarsson, J. M. (2006) Flavorants from Seafood Byproducts, in Handbook of Food Products Manufacturing (ed Y. H. Hui), John Wiley & Sons, Inc., Hoboken, NJ, USA. doi: 10.1002/9780470113554.ch87

Editor Information

  1. Science Technology System, PO Box 1374, West Sacramento, CA 95691, USA

Author Information

  1. 1

    Icelandic Fisheries Laboratories, Skulagata 4, 121 Reykjavik, Iceland

  2. 2

    Primex ehf, R&D Department, Myrargata 2, IS-101 Reykjavik, Iceland

Publication History

  1. Published Online: 1 AUG 2006
  2. Published Print: 13 APR 2007

ISBN Information

Print ISBN: 9780470049648

Online ISBN: 9780470113554

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CHAPTER TOOLS

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Keywords:

  • flavorants from seafood byproducts;
  • flavorings produced by enzymatic hydrolysis;
  • amino acids and peptide role in taste of flavorants

Summary

This chapter contains sections titled:

  • Introduction

  • Seafood Byproducts

  • Flavorings Produced by Enzymatic Hydrolysis

  • Summary

  • References

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