Sensory and structural characterization of umami peptides derived from sunflower seed-Reference-Cited by-同舟云学术

Sensory and structural characterization of umami peptides derived from sunflower seed

Published:2020-01-01 Issue:1 Volume:18 Page:485-492
ISSN:1947-6337
Container-title:CyTA - Journal of Food
language:en
Short-container-title:CyTA - Journal of Food

Author:

Bao Xiaolan¹,Ma Sarina¹,Fu Yanan¹,Wu Jiale¹,Zhang Meili¹

Affiliation:

1. College of Food Science and Engineering, Inner Mongolia Agricultural University, Hohhot, P.R. China

Funder

National Natural Science Foundation of China

Publisher

Informa UK Limited

Subject

Industrial and Manufacturing Engineering,General Chemical Engineering,General Chemistry,Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/19476337.2020.1778794

Reference29 articles.

1. Use of food-grade proteases to recover umami protein–peptide mixtures from rice middlings

2. Different lactic acid bacteria strains affecting the flavor profile of fermented jujube juice

3. Comparison of umami taste peptides in water-soluble extractions of Jinhua and Parma hams

4. Feng, W. J. (2015). Characteristics and structure identification of sunflower seed septides and peanut peptides during calcium binding. Inner Mongolia Agricultural University, 34–39.

Cited by 14 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Isolation and characterization of novel umami peptides from bay scallop (Argopecten irradians) and molecular docking to the T1R1/T1R3 taste receptor;LWT;2024-09

2. Current Food Processing Methods for Obtaining Umami Peptides from Protein-Rich Foods: A Review;Trends in Food Science & Technology;2024-09

3. Identification of Novel Umami Peptides from Yeast Protein through Enzymatic, Sensory, and In Silico Approaches;Journal of Agricultural and Food Chemistry;2024-08-26

4. Characterization and functional properties of umami peptides from douchi: Taste mechanism and antioxidant activity;Food Bioscience;2024-08

5. Current progress in umami peptides from blue foods: Preparation, screening, evaluation, synergistic effects, and taste mechanism;Trends in Food Science & Technology;2024-07