Current Food Processing Methods for Obtaining Umami Peptides from Protein-Rich Foods: A Review-Reference-Cited by-同舟云学术

登录注册会员服务联系我们

Current Food Processing Methods for Obtaining Umami Peptides from Protein-Rich Foods: A Review

Published:2024-09 Issue: Volume: Page:104704
ISSN:0924-2244
Container-title:Trends in Food Science & Technology
language:en
Short-container-title:Trends in Food Science & Technology

Author:

An Jingxian^ORCID,Wicaksana Filicia,woo Meng wai,Liu Chong,Tian Jianhua,Yao Yuan

Publisher

Elsevier BV

Reference100 articles.

1. Effects of temperature and pH on the kinetics of caramelisation, protein cross-linking and Maillard reactions in aqueous model systems;Ajandouz;Food Chemistry,2008

2. Identification, taste characterization, and molecular docking study of a novel microbiota-derived umami peptide;An;Food Chemistry,2023

3. Antioxidative effect of Maillard reaction products formed from honey at different reaction times;Antony;Journal of agricultural and food chemistry,2000

4. Use of food-grade proteases to recover umami protein–peptide mixtures from rice middlings;Bagnasco;Food research international,2013

5. Umami and umami‐enhancing peptides from myofibrillar protein hydrolysates in low‐sodium dry‐cured Spanish mackerel (Scomberomorus niphonius) under the action of Lactobacillus plantarum;Bai;International Journal of Food Science & Technology,2022

同舟云学术

1.学者识别学者识别

2.学术分析学术分析

3.人才评估人才评估

"同舟云学术"是以全球学者为主线，采集、加工和组织学术论文而形成的新型学术文献查询和分析系统，可以对全球学者进行文献检索和人才价值评估。用户可以通过关注某些学科领域的顶尖人物而持续追踪该领域的学科进展和研究前沿。经过近期的数据扩容，当前同舟云学术共收录了国内外主流学术期刊6万余种，收集的期刊论文及会议论文总量共计约1.5亿篇，并以每天添加12000余篇中外论文的速度递增。我们也可以为用户提供个性化、定制化的学者数据。欢迎来电咨询！咨询电话：010-8811{复制后删除}0370

www.globalauthorid.com

TOP