International audienceProtein hydrolysates are, in general, mixtures of amino acids and small peptides able to supply the body with the constituent elements of proteins in a directly assimilable form. They are therefore characterised as products with high nutritional value. However, hydrolysed proteins display an unpleasant bitter taste and possible off-flavours which limit the field of their nutrition applications. The successful identification and characterisation of bitter protein hydrolysates and, more precisely, the peptides responsible for this unpleasant taste are essential for nutritional research. Due to the large number of peptides generated during hydrolysis, there is an urgent need to develop methods in order to rapidly characte...
Proteins can be hydrolyzed into peptides during food processes or storage. This hydrolysis can enhan...
Contains fulltext : 154788.pdf (publisher's version ) (Open Access)Prompted by the...
Bitterness of soy protein hydrolysates is a major obstacle to acceptance of soy products. The object...
International audienceProtein hydrolysates are, in general, mixtures of amino acids and small peptid...
International audienceEnzymatic hydrolysis of food proteins generally changes the techno-functional,...
The peptides capable of causing bitter taste, which is unpleasant taste, in fermented milk products ...
Whey protein and sodium caseinate were hydrolysed with commercially available enzyme preparations. T...
L'hydrolyse enzymatique des protéines est utilisée dans l'industrie alimentaire pour améliorer leurs...
<p>Whey protein and sodium caseinate were hydrolysed with commercially available enzyme prepar...
Milk protein concentrate (MPC) is a high-protein dairy product. It is underutilized due to its poor ...
The bitter taste of many protein rich foods resides in the peptide fraction. 61 bitter tasting pepti...
Whey protein hydrolysates were generated at different total solids (TS) levels (50-300 g/l) using th...
The use of enzymatic protein hydrolysis is today common practise within the food industry to extract...
The overall aim of this work was to characterize the major angiotensin converting enzyme (ACE) inhib...
Spent brewer’s yeast, obtained after the main fermentation stage, is a rich- in-protein source (prot...
Proteins can be hydrolyzed into peptides during food processes or storage. This hydrolysis can enhan...
Contains fulltext : 154788.pdf (publisher's version ) (Open Access)Prompted by the...
Bitterness of soy protein hydrolysates is a major obstacle to acceptance of soy products. The object...
International audienceProtein hydrolysates are, in general, mixtures of amino acids and small peptid...
International audienceEnzymatic hydrolysis of food proteins generally changes the techno-functional,...
The peptides capable of causing bitter taste, which is unpleasant taste, in fermented milk products ...
Whey protein and sodium caseinate were hydrolysed with commercially available enzyme preparations. T...
L'hydrolyse enzymatique des protéines est utilisée dans l'industrie alimentaire pour améliorer leurs...
<p>Whey protein and sodium caseinate were hydrolysed with commercially available enzyme prepar...
Milk protein concentrate (MPC) is a high-protein dairy product. It is underutilized due to its poor ...
The bitter taste of many protein rich foods resides in the peptide fraction. 61 bitter tasting pepti...
Whey protein hydrolysates were generated at different total solids (TS) levels (50-300 g/l) using th...
The use of enzymatic protein hydrolysis is today common practise within the food industry to extract...
The overall aim of this work was to characterize the major angiotensin converting enzyme (ACE) inhib...
Spent brewer’s yeast, obtained after the main fermentation stage, is a rich- in-protein source (prot...
Proteins can be hydrolyzed into peptides during food processes or storage. This hydrolysis can enhan...
Contains fulltext : 154788.pdf (publisher's version ) (Open Access)Prompted by the...
Bitterness of soy protein hydrolysates is a major obstacle to acceptance of soy products. The object...