Effects of continuous enzymolysis on the umami characteristics of Lentinula edodes and the flavor formation mechanism of umami peptides-Reference-Cited by-同舟云学术

Effects of continuous enzymolysis on the umami characteristics of Lentinula edodes and the flavor formation mechanism of umami peptides

Published:2023-09 Issue: Volume:420 Page:136090
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Chen Daoyou,Chen Wanchao,Li Wen,Wen Xinmeng,Wu Di,Zhang Zhong,Yang Yan

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference40 articles.

1. Novel umami peptide from Hypsizygus marmoreus hydrolysate and molecular docking to the taste receptor T1R1/T1R3;Chang;Food Chemistry,2023

2. Characterization of novel umami-active peptides from Stropharia rugoso-annulata mushroom and in silico study on action mechanism;Chen;Journal of Food Composition and Analysis,2022

3. Analysis and evaluation of tasty components in the pileus and stipe of Lentinula edodes at different growth stages;Chen;Journal Agricultural Food Chemistry,2015

4. Application of Umami Tastants for Sodium Reduction in Food: An Evidence Analysis Center Scoping Review;Crowe-White;Journal of the Academy of Nutrition and Dietetics,2022

5. Comparison of umami taste peptides in water-soluble extractions of Jinhua and Parma hams;Dang;LWT - Food Science and Technology,2015

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