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- Acid-hydrolyzed_vegetable_protein abstract "Acid-hydrolyzed vegetable protein, or HVP, is produced by boiling cereals or legumes, such as soy, corn, or wheat, in hydrochloric acid and then neutralizing the solution with sodium hydroxide. The acid hydrolyzes, or breaks down, the protein in vegetables into their component amino acids. The resulting dark coloured liquid contains, among other amino acids, glutamic acid, which imparts an umami flavor. It is used as a flavor enhancer in many foods. Hydrolysis is a digestive process that occurs naturally in the human and animal stomach and can happen as part of a cooking process.Other sources of free glutamate, sometimes used in conjunction with HVP, include autolyzed yeast extract and hydrolyzed yeast extract. A similar product, from dairy origin, is hydrolyzed whey protein.".
- Acid-hydrolyzed_vegetable_protein wikiPageID "2410182".
- Acid-hydrolyzed_vegetable_protein wikiPageRevisionID "598738009".
- Acid-hydrolyzed_vegetable_protein hasPhotoCollection Acid-hydrolyzed_vegetable_protein.
- Acid-hydrolyzed_vegetable_protein subject Category:Umami_enhancers.
- Acid-hydrolyzed_vegetable_protein type Abstraction100002137.
- Acid-hydrolyzed_vegetable_protein type Attention105853636.
- Acid-hydrolyzed_vegetable_protein type Attraction105850823.
- Acid-hydrolyzed_vegetable_protein type Cognition100023271.
- Acid-hydrolyzed_vegetable_protein type Concept105835747.
- Acid-hydrolyzed_vegetable_protein type Content105809192.
- Acid-hydrolyzed_vegetable_protein type Feature105849789.
- Acid-hydrolyzed_vegetable_protein type Foil105853924.
- Acid-hydrolyzed_vegetable_protein type Idea105833840.
- Acid-hydrolyzed_vegetable_protein type Property105849040.
- Acid-hydrolyzed_vegetable_protein type PsychologicalFeature100023100.
- Acid-hydrolyzed_vegetable_protein type UmamiEnhancers.
- Acid-hydrolyzed_vegetable_protein comment "Acid-hydrolyzed vegetable protein, or HVP, is produced by boiling cereals or legumes, such as soy, corn, or wheat, in hydrochloric acid and then neutralizing the solution with sodium hydroxide. The acid hydrolyzes, or breaks down, the protein in vegetables into their component amino acids. The resulting dark coloured liquid contains, among other amino acids, glutamic acid, which imparts an umami flavor. It is used as a flavor enhancer in many foods.".
- Acid-hydrolyzed_vegetable_protein label "Acid-hydrolyzed vegetable protein".
- Acid-hydrolyzed_vegetable_protein label "酸水解植物蛋白".
- Acid-hydrolyzed_vegetable_protein sameAs m.07b423.
- Acid-hydrolyzed_vegetable_protein sameAs Q4674033.
- Acid-hydrolyzed_vegetable_protein sameAs Q4674033.
- Acid-hydrolyzed_vegetable_protein sameAs Acid-hydrolyzed_vegetable_protein.
- Acid-hydrolyzed_vegetable_protein wasDerivedFrom Acid-hydrolyzed_vegetable_protein?oldid=598738009.
- Acid-hydrolyzed_vegetable_protein isPrimaryTopicOf Acid-hydrolyzed_vegetable_protein.