Correlation between sensory properties and peptides derived from hydrolysed-lactose UHT milk during storage-Reference-Cited by-同舟云学术

Correlation between sensory properties and peptides derived from hydrolysed-lactose UHT milk during storage

Published:2017-05 Issue: Volume:68 Page:23-31
ISSN:0958-6946
Container-title:International Dairy Journal
language:en
Short-container-title:International Dairy Journal

Author:

Nielsen Søren D.,Jansson Therese,Le Thao T.,Jensen Sidsel,Eggers Nina,Rauh Valentin,Sundekilde Ulrik K.,Sørensen John,Andersen Henrik J.,Bertram Hanne C.,Larsen Lotte B.^ORCID

Funder

Arla Foods Amba

Food Future Innovation (FFI)

Region Midt Jylland Denmark

Aarhus University

Publisher

Elsevier BV

Subject

Applied Microbiology and Biotechnology,Food Science

Reference53 articles.

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3. Physical requirement guidelines for sensory evaluation laboratories;ASTM,1986

4. Factors regulating astringency of whey protein beverages;Beecher;Journal of Dairy Science,2008

5. Bitter taste of enzymatic hydrolysates of casein. 1. Isolation, structural and sensory analysis of peptides from tryptic hydrolysates of beta-casein;Bumberger;Zeitschrift Fur Lebensmittel-Untersuchung Und-Forschung,1993

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