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Structural characteristics of low bitter and high umami protein hydrolysates prepared from bovine muscle and porcine plasma.
Fu, Yu; Liu, Jing; Hansen, Erik T; Bredie, Wender L P; Lametsch, René.
Afiliação
  • Fu Y; Department of Food Science, Faculty of Science, University of Copenhagen, Rolighedsvej 26, 1958 Frederiksberg C, Denmark. Electronic address: yu@food.ku.dk.
  • Liu J; Department of Food Science, Faculty of Science, University of Copenhagen, Rolighedsvej 26, 1958 Frederiksberg C, Denmark.
  • Hansen ET; Danish Crown Ingredients, Flæsketorvet 41, 1711 Copenhagen V, Denmark.
  • Bredie WLP; Department of Food Science, Faculty of Science, University of Copenhagen, Rolighedsvej 26, 1958 Frederiksberg C, Denmark.
  • Lametsch R; Department of Food Science, Faculty of Science, University of Copenhagen, Rolighedsvej 26, 1958 Frederiksberg C, Denmark. Electronic address: rla@food.ku.dk.
Food Chem ; 257: 163-171, 2018 Aug 15.
Article em En | MEDLINE | ID: mdl-29622194
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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Peptídeo Hidrolases / Hidrolisados de Proteína / Proteínas Sanguíneas / Percepção Gustatória / Proteínas Musculares Limite: Animals / Humans Idioma: En Revista: Food Chem Ano de publicação: 2018 Tipo de documento: Article
Texto completo
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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Peptídeo Hidrolases / Hidrolisados de Proteína / Proteínas Sanguíneas / Percepção Gustatória / Proteínas Musculares Limite: Animals / Humans Idioma: En Revista: Food Chem Ano de publicação: 2018 Tipo de documento: Article