Purification and identification of kokumi‐enhancing peptides from chicken protein hydrolysate-Reference-Cited by-同舟云学术

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Purification and identification of kokumi‐enhancing peptides from chicken protein hydrolysate

Published:2019-02-23 Issue:6 Volume:54 Page:2151-2158
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int J Food Sci Technol

Author:

Zhang Yongsheng¹²,Ma Yuan¹²,Ahmed Zaheer³,Geng Weitao¹,Tang Wei²^ORCID,Liu Yuan²,Jin Huihui²,Jiang Fang²,Wang Jinju¹²,Wang Yanping¹²

Affiliation:

1. State Key Laboratory of Food Nutrition and Safety, China Tianjin University of Science and Technology Tianjin 300457 China

2. Tianjin University of Science and Technology Tianjin 300457 China

3. Department of Home & Health Sciences Allama Iqbal Open University (AIOU) Islamabad 44000 Pakistan

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/ijfs.14122

Reference37 articles.

1. Precursors of Chicken Flavor. I. Determination of Some Flavor Precursors in Chicken Muscle

2. Precursors of Chicken Flavor. II. Identification of Key Flavor Precursors Using Sensory Methods

3. The changing role of the senses in food choice and food intake across the lifespan

4. Analysis of Umami Taste Compounds in a Fermented Corn Sauce by Means of Sensory-Guided Fractionation

5. Sensory-Directed Identification of β-Alanyl Dipeptides as Contributors to the Thick-Sour and White-Meaty Orosensation Induced by Chicken Broth

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4. Low molecular weight peptides in tauco, a fermented soy product, associated to umami taste through peptidomics‐sensomics approach;International Journal of Food Science & Technology;2024-03-29

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