Assessment of Taste Attributes of Peanut Meal Enzymatic-Hydrolysis Hydrolysates Using an Electronic Tongue

Peanut meal is the byproduct of high-temperature peanut oil extraction; it is mainly composed of proteins, which have complex tastes after enzymatic hydrolysis to free amino acids and small peptides. The enzymatic hydrolysis method was adopted by using two compound proteases of trypsin and flavorzym...

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Detalles Bibliográficos
Autores principales: Wang, Li, Niu, Qunfeng, Hui, Yanbo, Jin, Huali, Chen, Shengsheng
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2015
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4481951/
https://www.ncbi.nlm.nih.gov/pubmed/25985162
http://dx.doi.org/10.3390/s150511169

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4481951/
https://www.ncbi.nlm.nih.gov/pubmed/25985162
http://dx.doi.org/10.3390/s150511169

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