Sodium Alginate Microencapsulation of an Umami Peptide Fraction (F2) from Goose Bone Paste: Preparation and Reduced Apparent Gastric-Phase Release
Goose bone paste is an underutilised poultry-processing by-product and a potential source of taste-active peptides. A nominal 1–3 kDa peptide fraction (F2), operationally designated an umami peptide fraction by analogy with comparable bone-hydrolysate fractions reported in the literature, was isolated from a neutral-pr...