Structural characteristics of low bitter and high umami protein hydrolysates prepared from bovine muscle and porcine plasma-Reference-Cited by-同舟云学术

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Structural characteristics of low bitter and high umami protein hydrolysates prepared from bovine muscle and porcine plasma

Published:2018-08 Issue: Volume:257 Page:163-171
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Fu Yu,Liu Jing,Hansen Erik T.,Bredie Wender L.P.,Lametsch René

Funder

Danish Ministry of Food, Agriculture and Fisheries

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference43 articles.

1. Characterization of casein phosphopeptides prepared using alcalase: Determination of enzyme specificity;Adamson;Enzyme and Microbial Technology,1996

2. Determination of the degree of hydrolysis of food protein hydrolysates by trinitrobenzenesulfonic acid;Adler-Nissen;Journal of Agricultural and Food Chemistry,1979

3. The potential of animal by-products in food systems: Production, prospects and challenges;Alao;Sustainability,2017

4. Sensory and surface-active properties of protein hydrolysates based on Atlantic salmon (Salmo salar) by-products;Aspevik;Process Biochemistry,2016

5. Slaughterhouse blood: An emerging source of bioactive compounds;Bah;Comprehensive Reviews in Food Science and Food Safety,2013

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