Characterization of umami compounds in bone meal hydrolysate-Reference-Cited by-同舟云学术

Characterization of umami compounds in bone meal hydrolysate

Published:2021-05-04 Issue:6 Volume:86 Page:2264-2275
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:Journal of Food Science

Author:

Zhang Yin¹^ORCID,Ke Huan¹,Bai Ting¹,Chen Chang²,Guo Tianrong¹,Mu Yunlong¹,Li Hui¹,Liao Wenlong¹,Pan Zhongli²,Zhao Liming³^ORCID

Affiliation:

1. Key Laboratory of Meat Processing of Sichuan Chengdu University Chengdu China

2. Department of Biological and Agricultural Engineering University of California, Davis California USA

3. State Key Laboratory of Bioreactor Engineering, R&D Center of Separation and Extraction Technology in Fermentation Industry East China University of Science and Technology Shanghai China

Publisher

Wiley

Subject

Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/1750-3841.15751

Reference53 articles.

1. Use of food-grade proteases to recover umami protein–peptide mixtures from rice middlings

2. A metabotropic glutamate receptor variant functions as a taste receptor

3. Application of taste sensing system for characterisation of enzymatic hydrolysates from shrimp processing by-products

4. Isolation and identification of flavor peptides from douchi (traditional Chinese soybean food);Ding Y.;International Journal of Food Properties,2017

5. Comparison of taste components of pork's hydrolysates and volatile flavor compounds of thermal by different enzymes reaction;Du R.;Journal of Chinese Institute of Food Science and Technology,2017

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