Principal Component Analysis from Mass Spectrometry Data Combined to a Sensory Evaluation as a Suitable Method for Assessing Bitterness of Enzymatic Hydrolysates Produced from Micellar Casein Proteins

Enzymatic hydrolysis of food proteins generally changes the techno-functional, nutritional, and organoleptic properties of hydrolyzed proteins. As a result, protein hydrolysates have an important interest in the food industries. However, they tend to be characterized by a bitter taste and some off-f...

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Detalles Bibliográficos
Autores principales: Daher, Dahlia, Deracinois, Barbara, Baniel, Alain, Wattez, Elodie, Dantin, Justine, Froidevaux, Renato, Chollet, Sylvie, Flahaut, Christophe
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7598618/
https://www.ncbi.nlm.nih.gov/pubmed/32987808
http://dx.doi.org/10.3390/foods9101354

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7598618/
https://www.ncbi.nlm.nih.gov/pubmed/32987808
http://dx.doi.org/10.3390/foods9101354

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