Enzymatic debittering of food protein hydrolysates
- 30 April 2006
- journal article
- review article
- Published by Elsevier in Biotechnology Advances
- Vol. 24 (2), 234-237
- https://doi.org/10.1016/j.biotechadv.2005.11.002
Abstract
No abstract availableKeywords
This publication has 6 references indexed in Scilit:
- Physicochemical and sensory characteristics of whey protein hydrolysates generated at different total solids levelsJournal of Dairy Research, 2004
- Exopeptidases and Their Application to Reduce Bitterness in Food: A ReviewCritical Reviews in Food Science and Nutrition, 2003
- Hydrolysis of αs1- and β-casein-derived peptides with a broad specificity aminopeptidase and proline specific aminopeptidases fromLactococcus lactissubsp.cremorisAM2FEBS Letters, 1999
- Studies on flavored peptides. Part III. Role of the hydrophobic amino acid residue in the bitterness of peptides.Agricultural and Biological Chemistry, 1988
- Relationship between Bitterness of Peptides and their Chemical StructuresAgricultural and Biological Chemistry, 1972
- Voraussage der Bitterkeit von Peptiden aus deren Aminosäurezu-sammensetzungZeitschrift für Lebensmittel-Untersuchung und Forschung, 1971