Recent advances in taste transduction mechanism, analysis methods and strategies employed to improve the taste of taste peptides.

Song, Chunyong; Wang, Zhijun; Li, Hanqi; Cao, Wenhong; Chen, Zhongqin; Zheng, Huina; Gao, Jialong; Lin, Haisheng; Zhu, Guoping

Song, Chunyong; Wang, Zhijun; Li, Hanqi; Cao, Wenhong; Chen, Zhongqin; Zheng, Huina; Gao, Jialong; Lin, Haisheng; Zhu, Guoping.

Afiliação

Song C; College of Food Science and Technology, Guangdong Ocean University, Zhanjiang, China.
Wang Z; College of Food Science and Technology, Guangdong Ocean University, Zhanjiang, China.
Li H; College of Food Science and Technology, Guangdong Ocean University, Zhanjiang, China.
Cao W; College of Food Science and Technology, Guangdong Ocean University, Zhanjiang, China.
Chen Z; National Research and Development Branch Center for Shellfish Processing (Zhanjiang), Zhanjiang, China.
Zheng H; Guangdong Provincial Key Laboratory of Aquatic Products Processing and Safety, Guangdong Provincial Engineering Technology Research Center of Seafood, Zhanjiang, China.
Gao J; Key Laboratory of Advanced Processing of Aquatic Product of Guangdong Higher Education Institution, Guangdong Province Engineering Laboratory for Marine Biological Products, Zhanjiang, China.
Lin H; Shenzhen Institute of Guangdong Ocean University, Shenzhen, China.
Zhu G; College of Food Science and Technology, Guangdong Ocean University, Zhanjiang, China.

Crit Rev Food Sci Nutr ; : 1-20, 2023 Nov 15.

Article em En | MEDLINE | ID: mdl-37966171

Palavras-chave

Taste peptides; analysis methods; modification; taste characteristics; taste receptors; taste transduction mechanisms

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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Idioma: En Revista: Crit Rev Food Sci Nutr Assunto da revista: CIENCIAS DA NUTRICAO Ano de publicação: 2023 Tipo de documento: Article País de afiliação: China

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