Hydrolyzation



[hahy-druh-lahyz] /ˈhaɪ drəˌlaɪz/

verb (used with or without object), hydrolyzed, hydrolyzing.
1.
to subject or be subjected to .

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  • Hydrolyze

    [hahy-druh-lahyz] /ˈhaɪ drəˌlaɪz/ verb (used with or without object), hydrolyzed, hydrolyzing. 1. to subject or be subjected to .

  • Hydrolyzed plant protein

    noun any plant protein, esp. soybean, chemically treated and broken into amino acids or enzymes and used as a flavor enhancer in processed foods; also called hydrolyzed vegetable protein , HVP , hydrolyzed protein Usage Note cooking



  • Hydrolyzed protein

    noun See hydrolyzed plant protein

  • Hydrolyzed-vegetable-protein

    noun 1. a vegetable protein broken down into amino acids and used as a food additive to enhance flavor, especially in soups, sauces, and processed meats. Abbreviation: HVP, H.V.P. noun See hydrolyzed plant protein



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