Glycated Beef Protein Hydrolysates as Sources of Bitter Taste Modifiers

Being averse to bitter taste is a common phenomenon for humans and other animals, which requires the pharmaceutical and food industries to source compounds that can block bitterness intensity and increase consumer acceptability. In this work, beef protein alcalase hydrolysates (BPAH) and chymotrypsi...

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Detalles Bibliográficos
Autores principales: Zhang, Chunlei, Alashi, Adeola M., Singh, Nisha, Chelikani, Prashen, Aluko, Rotimi E.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2019
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6770518/
https://www.ncbi.nlm.nih.gov/pubmed/31509959
http://dx.doi.org/10.3390/nu11092166

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6770518/
https://www.ncbi.nlm.nih.gov/pubmed/31509959
http://dx.doi.org/10.3390/nu11092166

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