Applications in nutrition: Peptides as taste enhancers
Publikation: Bidrag til bog/antologi/rapport › Bidrag til bog/antologi › Forskning › fagfællebedømt
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.
Originalsprog | Engelsk |
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Titel | Biologically Active Peptides : From Basic Science to Applications for Human Health |
Redaktører | Fidel Toldrá, Jianping Wu |
Forlag | Academic Press |
Publikationsdato | 2021 |
Sider | 569-580 |
Kapitel | 23 |
ISBN (Elektronisk) | 9780128213896 |
DOI | |
Status | Udgivet - 2021 |
Bibliografisk note
Publisher Copyright:
© 2021 Elsevier Inc. All rights reserved.
ID: 307005835