Zobrazeno 1 - 3
of 3
pro vyhledávání: '"Jincui CHANG"'
Publikováno v:
Shipin gongye ke-ji, Vol 44, Iss 15, Pp 69-77 (2023)
This study attempted to verify the salt reduction effect of Agaricus bisporus extract on chicken soup, fish soup and pork bone soup. The salt addition amount of Agaricus bisporus extract in three kinds of broth was determined by sensory evaluation, a
Externí odkaz:
https://doaj.org/article/7830880052d44045b1ec3210586600ab
Autor:
Jincui Chang, Tao Feng, Haining Zhuang, Shiqing Song, Min Sun, Lingyun Yao, Huatian Wang, Feina Hou, Jian Xiong, Fan Li, Pei Li, Wenhui Zhu
Publikováno v:
Journal of Future Foods, Vol 2, Iss 4, Pp 358-364 (2022)
Peptides have been used as flavors for decades, however, their tasting mechanism remains not entirely clear. In the present work, 10 kokumi peptides identified in yeast extracts were selected as ligands. Their binding mechanism to calcium-sensitive r
Externí odkaz:
https://doaj.org/article/84cdec1faebc410bae6831c846ebffc6
Autor:
Jincui, Chang, Xue, Li, Yi, Liang, Tao, Feng, Min, Sun, Shiqing, Song, Lingyun, Yao, Huatian, Wang, Feina, Hou
Publikováno v:
Food Chemistry. 401:134163
Hypsizygus marmoreus is an edible variety of mushroom with a distinct umami taste, which might be contributed by amino acids and umami peptides. Umami peptides have been widely studied, except for those from Hypsizygus marmoreus. Therefore, the main
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::ed9b439b71b119ab320204f7dd3cbc24
https://doi.org/10.1016/j.foodchem.2022.134163
https://doi.org/10.1016/j.foodchem.2022.134163