Fractionation and identification of flavor peptides from bovine bone extract after enzymatic hydrolysis and Maillard reaction by consecutive chromatography-Reference-Cited by-同舟云学术

Fractionation and identification of flavor peptides from bovine bone extract after enzymatic hydrolysis and Maillard reaction by consecutive chromatography

Published:2021-08-05 Issue:10 Volume:45 Page:
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:J. Food Process. Preserv.

Author:

Begum Nabila¹,Raza Ali¹,Song Huanlu¹²^ORCID,Iftikhar Maryam¹,Zhang Yu¹,Zhang Lei³,Liu Peng³

Affiliation:

1. Laboratory of Molecular Sensory Science Beijing Innovation Center of Food Nutrition and Human Health Beijing Technology and Business University Beijing China

2. China‐Canada Joint Lab of Food Nutrition and Health (Beijing) Beijing Advanced Innovation Center for Food Nutrition and Human Health Beijing Engineering and Technology Research Center of Food Additives Beijing Technology & Business University Beijing China

3. Fushun Dufengxuan Gushen Biotechnology Co., Ltd. Fushun China

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.15778

Reference58 articles.

1. The behavior of umami components in thermally treated yeast extract

2. Tastes ofL-Glutamyl Oligopeptides in Relation to Their Chromatographic Properties

3. Quantitative structure-activity relationships of the bitter thresholds of amino acids, peptides, and their derivatives

4. Sensory interaction of umami substances with model food matrices and its hedonic effect

5. Effect of thermal treatment on aroma generation from bovine bone marrow extract during enzymatic hydrolysis

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