Fish proteins as potential precursors of taste-active compounds: An in silico study.
Sign Up to like & getrecommendations! Published in 2022 at "Journal of the science of food and agriculture"
DOI: 10.1002/jsfa.12006
Abstract: BACKGROUND Fish protein is a good source to release amino acids and peptides with sensory properties. Theoretically, the type of protein affects the taste quality of the protein decomposed products. To better apply fish protein… read more here.
Keywords: amino acids; fish protein; active compounds; taste active ... See more keywords
Evaluation of the taste-active and volatile compounds in stewed meat from the Chinese yellow-feather chicken breed
Sign Up to like & getrecommendations! Published in 2017 at "International Journal of Food Properties"
DOI: 10.1080/10942912.2017.1375514
Abstract: ABSTRACT Effects of stewing time (1, 2, and 3 h) on the levels of taste-active and volatile compounds were measured. The flavor characteristics of the stewed yellow-feather chicken meat were assessed with sensory evaluation and… read more here.
Keywords: taste; taste active; active volatile; stewing time ... See more keywords