Production and Sensory Characterization of a Bitter Peptide from β-Casein-Reference-Cited by-同舟云学术

Production and Sensory Characterization of a Bitter Peptide from β-Casein

Published:2005-01-25 Issue:4 Volume:53 Page:1185-1189
ISSN:0021-8561
Container-title:Journal of Agricultural and Food Chemistry
language:en
Short-container-title:J. Agric. Food Chem.

Author:

Singh Tanoj K.¹,Young Nikki D.¹,Drake MaryAnne¹,Cadwallader Keith R.¹

Affiliation:

1. Department of Food Science and Human Nutrition, 1302 West Pennsylvania Avenue, 205 Agricultural Bioprocess Laboratory, University of Illinois at UrbanaChampaign, Urbana, Illinois 61801, and Department of Food Science, Southeast Dairy Foods Research Center, North Carolina State University, Raleigh, North Carolina 27695-7624

Publisher

American Chemical Society (ACS)

Subject

General Agricultural and Biological Sciences,General Chemistry

Link

https://pubs.acs.org/doi/pdf/10.1021/jf049058d

Reference26 articles.

1. Flavor of Cheddar Cheese: A Chemical and Sensory Perspective

2. Bitter flavour in dairy products. I. A review of the factors likely to influence its development, mainly in cheese manufacture

3. Bitter flavour in dairy products. II. A review of bitter peptides from caseins: their formation, isolation and identification, structure masking and inhibition

4. Reduced- and low-fat cheese technology: A review

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