Novel Umami Ingredients: Umami Peptides and Their Taste-Reference-Cited by-同舟云学术

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Novel Umami Ingredients: Umami Peptides and Their Taste

Published:2016-12-07 Issue:1 Volume:82 Page:16-23
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:Journal of Food Science

Author:

Zhang Yin¹²,Venkitasamy Chandrasekar³,Pan Zhongli³⁴,Liu Wenlong¹,Zhao Liming¹

Affiliation:

1. Key Laboratory of Meat Processing of Sichuan; Chengdu Univ; Chengdu 610106 China

2. Key Laboratory of Leather Chemistry and Engineering of the Ministry of Education; Sichuan Univ; Chengdu 610065 China

3. Dept. of Biological and Agricultural Engineering; Univ. of California; Davis, One Shields Avenue Davis CA 95616 U.S.A

4. Healthy Processed Foods Research Unit; USDA-ARS-WRRC; 800 Buchanan St. Albany CA 94710 U.S.A

Funder

National Natural Science Foundation of China

Publisher

Wiley

Subject

Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/1750-3841.13576/fullpdf

Reference75 articles.

1. Effect of lower sodium intake on health: systematic review and meta-analyses;Aburto;BMJ,2013

2. Dynamics of the S1S2 glutamate binding domain of GluR2 measured using 19F NMR spectroscopy;Ahmed;J Biol Chem,2007

3. Flavoring compositions;Amado;Google Patents,2003

4. Glutamyl oligopeptides as factors responsible for tastes of a proteinase-modified soybean protein;Arai;Agric Biol Chem,1972

5. Tastes of L-glutamyl oligopeptides in relation to their chromatographic properties;Arai;Agric Biol Chem,1973

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