English (United Kingdom)

https://curated-unify.zendy.io/wp-json/zendy-region/v1/featured_content/oa?rat=en

https://curated-unify.zendy.io/wp-json/zendy-region/v1/highlighted_journal/

Global: Zendy Plus annual

Presents the access of premium content as premium feature

Premium Content

Presents the keyphrase highlighting as premium feature

Keyphrase Highlighting

Presents the summarisation as premium feature

Summarisation

Insights

Presents the pdf analysis as premium feature

PDF Analysis

Presents the zaia usage as premium feature

ZAIA

Global: Zendy Tools annual

Global: Zendy Free Plan

Global: Zendy Tools monthly

Global: Zendy Plus monthly

content and total peptide content were investigated in the non-farmed freshwater apple snail (Pila ampullacea) to understand its nutritional potential as alternative umami taste enhancer. Apple Snail samples with removed gut content were collected from a local snail non-farm in Surabaya City. Papain enzyme was used. The two variables, hydrolysis time (3, 6, 9, 12, 15, 18 h) and enzyme concentration (1%, 5%, 10%), was used to produce the apple snail hydrolysate. The result showed that total soluble protein was about 2.1%-7.3%, whereas total peptide content was 5.05-15.73mg/ml. The highest total soluble protein was achieved at 12 hour. Longer hydrolysis time significantly effect on total peptide content of apple snail hydrolysate.

Effect of Hydrolysis time and Papain Concentration on Some Properties of Apple Snail (Pilla ampullacea) Hydrolysate