Zobrazeno 1 - 2
of 2
pro vyhledávání: '"Boya Cao"'
Publikováno v:
Food Chemistry: X, Vol 22, Iss , Pp 101506- (2024)
The purpose of the present work was to encapsulate zingerone (a bioactive compound from ginger) by self-assembling peptides derived from fish viscera. The encapsulation conditions were investigated and the structure of fish peptides-zingerone complex
Externí odkaz:
https://doaj.org/article/c7c0761768464b8b9e0519a0c556582c
Autor:
Yimeng Shan, Dandan Pu, Boya Cao, Yige Shi, Pei Li, Jian Xiong, Ku Li, Baoguo Sun, Yuyu Zhang
Publikováno v:
Food Chemistry: X, Vol 22, Iss , Pp 101339- (2024)
This study investigated the savory intensity of aroma-active compounds derived from yeast extract Maillard reaction models. Sensory evaluation results revealed that beef flavoring model (28.00 g) exhibited the highest savory perception intensity when
Externí odkaz:
https://doaj.org/article/3e687138148d47eaae00776de2577850