Effects of different pretreatments and proteases on recovery, umami taste compound contents and antioxidant potentials of Labeo rohita head protein hydrolysates
Sign Up to like & getrecommendations! Published in 2019 at "Journal of Food Science and Technology"
DOI: 10.1007/s13197-019-03663-3
Abstract: AbstractEffects of the pretreatments namely heating, microwave (MW), and ultrasound (US), followed by the enzymatic hydrolysis using different proteases (flavourzyme, neutrase, and protamex) on the protein recovery, umami taste compound content, and antioxidant activities of… read more here.
Keywords: protein; recovery; taste compound; lrh protein ... See more keywords
Taste Compound Generation and Variation in Chinese Water Chestnut (Eleocharis dulcis (Burm.f.) Trin. ex Hensch.) Processed with Different Methods by UPLC-MS/MS and Electronic Tongue System
Sign Up to like & getrecommendations! Published in 2022 at "Foods"
DOI: 10.3390/foods11233869
Abstract: Chinese water chestnut (CWC) is popular among consumers due to its unique flavor and crisp and sweet taste. Thus far, the key substances affecting the taste compound of CWC are still unclear. In this study,… read more here.
Keywords: taste compound; taste; compound generation; electronic tongue ... See more keywords