Isolation and identification of flavour peptides from Puffer fish (Takifugu obscurus) muscle using an electronic tongue and MALDI-TOF/TOF MS/MS-Reference-Cited by-同舟云学术

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Isolation and identification of flavour peptides from Puffer fish (Takifugu obscurus) muscle using an electronic tongue and MALDI-TOF/TOF MS/MS

Published:2012-12 Issue:3 Volume:135 Page:1463-1470
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Zhang Mei-Xiu,Wang Xi-Chang,Liu Yuan,Xu Xing-Lian,Zhou Guang-Hong

Funder

Shanghai Science and Technology Commission

European Union project “Sustaining Ethical Aquaculture Trade”

National Center of Meat Quality and Safety Control

Shanghai Engineering Research Center of Aquatic-Product Processing & Preservation

Leading Academic Discipline Project of Shanghai Municipal Education Commission

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference28 articles.

1. Comparison of sensory and consumer results with electronic nose and tongue sensors for apple juices;Bleibaum;Food Qual. Prefer.,2002

2. Identification of the green tea grade level using electronic tongue and pattern recognition;Chen;Food Res. Int.,2008

3. Quantification of fresh meat peptides by SDS–PAGE in relation to ageing time and taste intensity;Claeys;Meat Sci.,2004

4. Isolation, purification and structural identification of flavour peptides from enzymolyzed parma ham;Dang;Food Sci. (China),2010

5. Role of lactic acid bacteria during meat conditioning and fermentation: Peptides generated as sensorial and hygienic biomarkers;Fadda;Meat Sci.,2010

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