Isolation, Identification and Sensory Evaluation of Kokumi Peptides from By-Products of Enzyme Modified Butter.
Sign Up to like & getrecommendations! Published in 2022 at "Journal of the science of food and agriculture"
DOI: 10.1002/jsfa.12034
Abstract: BACKGROUND Enzyme modified butter (EMB) is used as one of the common raw materials to obtain natural milk flavor. Butter protein is a by-product in butter processing that can be used as substrate to produce… read more here.
Keywords: taste; kokumi peptides; enzyme modified; butter ... See more keywords
Current progress in kokumi-active peptides, evaluation and preparation methods: a review.
Sign Up to like & getrecommendations! Published in 2020 at "Critical reviews in food science and nutrition"
DOI: 10.1080/10408398.2020.1837726
Abstract: Kokumi is a complex sensation characterized by thickness, mouthfulness and continuity. Kokumi-active peptides, which are distributed in many kinds of food, induce a rich and long-lasting mouthfeel of food. Aimed to provide a comprehensive overview… read more here.
Keywords: kokumi active; kokumi; evaluation; active peptides ... See more keywords