Preparation of enzymatic hydrolysate using edible fungi by-products of soup seasoning: Effect of different enzymes on enzymatic hydrolysis-Reference-Cited by-同舟云学术

Preparation of enzymatic hydrolysate using edible fungi by-products of soup seasoning: Effect of different enzymes on enzymatic hydrolysis

Published:2022-10 Issue: Volume:49 Page:101844
ISSN:2212-4292
Container-title:Food Bioscience
language:en
Short-container-title:Food Bioscience

Author:

Zhu Yuanyuan,Zhang Min^ORCID,Zhang Lihui,Law Chung Lim,Wang Yuchuan,Liu Kun

Publisher

Elsevier BV

Subject

Biochemistry,Food Science

Reference57 articles.

1. Production of different mushroom protein hydrolysates as potential flavourings in chicken soup using stem bromelain hydrolysis;Ang;Food Technology and Biotechnology,2019

2. Natural antioxidants: Preservation roles and mycotoxicological safety of food;Badr;Egyptian Journal of Chemistry,2020

3. Production of mushroom protein hydrolysates by enzymatic hydrolysis and their physicochemical properties;Banjongsinsiri;Food and Applied Bioscience Journal,2016

4. Effects of management on the yield and high-molecular-weight polysaccharide content of Shiitake (lentinula edodes) mushrooms;Brauer;Journal of Agricultural and Food Chemistry,2002

5. Chemical and biological characteristics of protein hydrolysates from fermented shrimp by-products;Bueno-Solano;Food Chemistry,2009

Cited by 8 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. Effects of combined drying techniques and cellulase hydrolysis on the nutritional value and sensory properties of shiitake mushrooms (Lentinus edodes);Food Chemistry;2024-08

2. Analysis of flavor changes in Huangshan floral mushroom hydrolysates obtained by different enzyme treatments;Food Chemistry;2024-06

3. Preparation of Calcium–Binding Peptides Derived from Mackerel (Scomber japonicus) Protein and Structural Characterization and Stability Analysis of Its Calcium Complexes;Foods;2024-05-25

4. Non-volatile taste active compounds and umami evaluation of Agrocybe aegerita hydrolysates derived using different enzymes;Food Bioscience;2024-04

5. Flavor characteristics of large yellow croaker soup served with different dried edible fungi;Food Chemistry: X;2024-03