Applications in nutrition - Staff of the Department of Food Science

Applications in nutrition: Peptides as taste enhancers

Research output: Chapter in Book/Report/Conference proceeding › Book chapter › Research › peer-review

Standard

Applications in nutrition : Peptides as taste enhancers. / Fu, Yu; Amin, Mohammad Sadiq; Li, Qian; Bak, Kathrine H.; Lametsch, René.

Biologically Active Peptides: From Basic Science to Applications for Human Health. ed. / Fidel Toldrá; Jianping Wu. Academic Press, 2021. p. 569-580.

Research output: Chapter in Book/Report/Conference proceeding › Book chapter › Research › peer-review

Harvard

Fu, Y, Amin, MS, Li, Q, Bak, KH & Lametsch, R 2021, Applications in nutrition: Peptides as taste enhancers. in F Toldrá & J Wu (eds), Biologically Active Peptides: From Basic Science to Applications for Human Health. Academic Press, pp. 569-580. https://doi.org/10.1016/B978-0-12-821389-6.00014-5

APA

Fu, Y., Amin, M. S., Li, Q., Bak, K. H., & Lametsch, R. (2021). Applications in nutrition: Peptides as taste enhancers. In F. Toldrá, & J. Wu (Eds.), Biologically Active Peptides: From Basic Science to Applications for Human Health (pp. 569-580). Academic Press. https://doi.org/10.1016/B978-0-12-821389-6.00014-5

Vancouver

Fu Y, Amin MS, Li Q, Bak KH, Lametsch R. Applications in nutrition: Peptides as taste enhancers. In Toldrá F, Wu J, editors, Biologically Active Peptides: From Basic Science to Applications for Human Health. Academic Press. 2021. p. 569-580 https://doi.org/10.1016/B978-0-12-821389-6.00014-5

Author

Fu, Yu ; Amin, Mohammad Sadiq ; Li, Qian ; Bak, Kathrine H. ; Lametsch, René. / Applications in nutrition : Peptides as taste enhancers. Biologically Active Peptides: From Basic Science to Applications for Human Health. editor / Fidel Toldrá ; Jianping Wu. Academic Press, 2021. pp. 569-580

Bibtex

@inbook{e9e59de7d2384fb085f795995dba3f16,

title = "Applications in nutrition: Peptides as taste enhancers",

abstract = "Taste is a significant attribute in food that affects food quality and purchasing desire of consumers. Peptides serve as important taste-active compounds in food. They can exhibit bitter, salty, sweet, sour, and kokumi taste and also play a significant role in taste enhancement of food. In this chapter, some recently food-derived, taste-active peptides with umami, bitter, salty, and kokumi taste were briefly reviewed. Also, the respective taste receptors for these taste-active peptides were described. Besides, their structural characteristics in relation to different taste attributes were emphatically discussed. This chapter summarizes the research progress of some representative taste-active peptides, which contributes to the development of food-derived peptides as taste enhancers.",

keywords = "Bitterness, Kokumi, Peptides, Salty taste, Taste enhancer, Taste receptor, Umami",

author = "Yu Fu and Amin, {Mohammad Sadiq} and Qian Li and Bak, {Kathrine H.} and Ren{\'e} Lametsch",

year = "2021",

doi = "10.1016/B978-0-12-821389-6.00014-5",

language = "English",

pages = "569--580",

editor = "Fidel Toldr{\'a} and Jianping Wu",

booktitle = "Biologically Active Peptides",

publisher = "Academic Press",

address = "United States",

}

RIS

TY - CHAP

T1 - Applications in nutrition

T2 - Peptides as taste enhancers

AU - Fu, Yu

AU - Amin, Mohammad Sadiq

AU - Li, Qian

AU - Bak, Kathrine H.

AU - Lametsch, René

PY - 2021

Y1 - 2021

N2 - Taste is a significant attribute in food that affects food quality and purchasing desire of consumers. Peptides serve as important taste-active compounds in food. They can exhibit bitter, salty, sweet, sour, and kokumi taste and also play a significant role in taste enhancement of food. In this chapter, some recently food-derived, taste-active peptides with umami, bitter, salty, and kokumi taste were briefly reviewed. Also, the respective taste receptors for these taste-active peptides were described. Besides, their structural characteristics in relation to different taste attributes were emphatically discussed. This chapter summarizes the research progress of some representative taste-active peptides, which contributes to the development of food-derived peptides as taste enhancers.

AB - Taste is a significant attribute in food that affects food quality and purchasing desire of consumers. Peptides serve as important taste-active compounds in food. They can exhibit bitter, salty, sweet, sour, and kokumi taste and also play a significant role in taste enhancement of food. In this chapter, some recently food-derived, taste-active peptides with umami, bitter, salty, and kokumi taste were briefly reviewed. Also, the respective taste receptors for these taste-active peptides were described. Besides, their structural characteristics in relation to different taste attributes were emphatically discussed. This chapter summarizes the research progress of some representative taste-active peptides, which contributes to the development of food-derived peptides as taste enhancers.

KW - Bitterness

KW - Kokumi

KW - Peptides

KW - Salty taste

KW - Taste enhancer

KW - Taste receptor

KW - Umami

U2 - 10.1016/B978-0-12-821389-6.00014-5

DO - 10.1016/B978-0-12-821389-6.00014-5

M3 - Book chapter

AN - SCOPUS:85120752896

SP - 569

EP - 580

BT - Biologically Active Peptides

A2 - Toldrá, Fidel

A2 - Wu, Jianping

PB - Academic Press

ER -

ID: 307005835