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Bitter taste masking of enzyme-treated soy protein in water and bread

Published:2018-03-23 Issue:10 Volume:98 Page:3860-3869
ISSN:0022-5142
Container-title:Journal of the Science of Food and Agriculture
language:en
Short-container-title:J. Sci. Food Agric

Author:

Bertelsen Anne S¹,Laursen Anne¹,Knudsen Tine A¹,Møller Stine¹,Kidmose Ulla²^ORCID

Affiliation:

1. DuPont Nutrition Biosciences Aps; Brabrand Denmark

2. Department of Food Science; Aarhus University; Årslev Denmark

Publisher

Wiley

Subject

Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology

Reference45 articles.

1. Functional and edible uses of soy protein products;Singh;Compr Rev Food Sci Food Saf,2008

2. Functional significance of bioactive peptides derived from soybean;Singh;Peptides,2014

3. Soy protein in relation to human protein and amino acid nutrition;Young;J Am Diet Assoc,1991

4. Protein digestibility-corrected amino acid scores (PDCAAS) for soy protein isolates and concentrate: criteria for evaluation;Hughes;J Agric Food Chem,2011

5. Plant proteins in relation to human protein and amino acid nutrition;Young;Am J Clin Nutr,1994

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