Enrichment of the umami‐taste‐active amino acids and peptides from crab sauce using ethanol precipitation and anion‐exchange resin
Author:
Affiliation:
1. Department of Food Science Guangxi University Nanning China
2. School of Liquor and Food Engineering Guizhou University Guiyang China
Funder
National Natural Science Foundation of China
Natural Science Foundation of Guangxi Province
Publisher
Wiley
Subject
General Chemical Engineering,General Chemistry,Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.15390
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1. Electronic Tongue as an Objective Evaluation Method for Taste Profile of Pomegranate Juice in Comparison with Sensory Panel and Chemical Analysis
2. Use of macroporous adsorption resin for simultaneous desalting and debittering of whey protein hydrolysates
3. Amino Acid Profiles of Bivalve Mollusks from Beibu Gulf, China
4. Non-volatile taste active compounds in the meat of Chinese mitten crab (Eriocheir sinensis)
5. Establishment of new assessment method for the synergistic effect between umami peptides and monosodium glutamate using electronic tongue
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