Advances in flavor peptides with sodium-reducing ability: A review-Reference-Cited by-同舟云学术

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Advances in flavor peptides with sodium-reducing ability: A review

Published:2023-05-23 Issue: Volume: Page:1-17
ISSN:1040-8398
Container-title:Critical Reviews in Food Science and Nutrition
language:en
Short-container-title:Critical Reviews in Food Science and Nutrition

Author:

Gao Tingting¹,Huang Xincheng¹,Chen Xu¹^ORCID,Cai Xixi¹²³,Huang Jianlian⁴⁵,Vincent Guyonnet⁶,Wang Shaoyun¹²³

Affiliation:

1. College of Biological Science and Engineering, Fuzhou University, Fuzhou, China

2. Qingyuan Innovation Laboratory, Quanzhou, China

3. Marine Green Processing Research Center, Fuzhou Institute of Oceanography, Fuzhou, China

4. Fujian Provincial Key Laboratory of Frozen Processed Aquatic Products, Xiamen, China

5. Anjoy Food Group Co. Ltd, Xiamen, China

6. FFI Consulting Ltd, Brockville, Ontario, Canada

Funder

National Natural Science Foundation of China

Key Program of Qingyuan Innovation Laboratory

Research and Development Program of Fuzhou Institute of Oceanography

Publisher

Informa UK Limited

Subject

Industrial and Manufacturing Engineering,General Medicine,Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/10408398.2023.2214613

Reference108 articles.

1. Investigation of Kokumi Substances and Bacteria in Thai Fermented Freshwater Fish (Pla-ra)

2. Umami and umami‐enhancing peptides from myofibrillar protein hydrolysates in low‐sodium dry‐cured Spanish mackerel ( Scomberomorus niphonius ) under the action of Lactobacillus plantarum

3. Sensory and structural characterization of umami peptides derived from sunflower seed

4. Effect of kokumi taste-active γ-glutamyl peptides on amiloride-sensitive epithelial Na+ channels in rat fungiform taste cells

5. Suppression of Bitterness by Sodium: Variation Among Bitter Taste Stimuli

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2. Taste characteristics of salty peptides from Porphyra haitanensis and the synergistic saltiness enhancement with CaCl2;Food Chemistry;2024-12

3. A comprehensive review of plant-derived salt substitutes: Classification, mechanism, and application;Food Research International;2024-10

4. Unlocking the Potential of the Umami Taste-Presenting Compounds: A Review of the Health Benefits, Metabolic Mechanisms and Intelligent Detection Strategies;Food Reviews International;2024-09-10

5. Enzymatic Preparation, Identification by Transmembrane Channel-like 4 (TMC4) Protein, and Bioinformatics Analysis of New Salty Peptides from Soybean Protein Isolate;Foods;2024-09-03

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