Identification, taste characterization and molecular docking study of novel umami peptides from the Chinese Anchovy Sauce.
Sign Up to like & getrecommendations! Published in 2020 at "Journal of the science of food and agriculture"
DOI: 10.1002/jsfa.10943
Abstract: BACKGROUND Fish sauce has a subtle flavor with prominent umami and salty taste, and is accompanied by a certain sweetness and bitterness. In order to identify a wider range of umami peptides, Chinese southern and… read more here.
Keywords: umami peptides; study; peptides chinese; taste characterization ... See more keywords
Changes in taste substances during fermentation of fish sauce and the correlation with protease activity.
Sign Up to like & getrecommendations! Published in 2021 at "Food research international"
DOI: 10.1016/j.foodres.2021.110349
Abstract: Anchovy sauce shows different taste profiles under different fermentation time. The change rules of free amino acids was measured by amino acid analyzer, and other taste substances, such as nucleotides and organic acids in anchovy… read more here.
Keywords: fermentation; protease activity; anchovy sauce; taste substances ... See more keywords