Exopeptidases and Their Application to Reduce Bitterness in Food: A Review

Critical Reviews in Food Science and Nutrition

Volumn 43, Issue 4, 2003, Pages 401-445

  Raksakulthai, Rocharake ^a   Haard, Norman F ^a  

^a UNIVERSITY OF CALIFORNIA   (United States)

Author keywords

Aminopeptidase; Carboxypeptidase; Flavor; Food quality; Sensory transduction

Indexed keywords

BIOCHEMISTRY; BIOTECHNOLOGY; DNA; ENZYMES; HEALTH CARE; HYDROLYSIS; MICROORGANISMS; POLYPEPTIDES; VISCOSITY;

AMINOPEPTIDASE; CARBOXYPEPTIDASE; FLAVOR; FOOD QUALITY; SENSORY TRANSDUCTION;

DAIRY PRODUCTS;

THEOBROMA CACAO;

EXOPEPTIDASE;

DRUG EFFECT; FOOD; HUMAN; PHYSIOLOGY; REVIEW; TASTE;

EXOPEPTIDASES; FOOD; HUMANS; TASTE;

EID: 0642373729     PISSN: 10408398     EISSN: None     Source Type: Journal    
DOI: 10.1080/10408690390826572     Document Type: Review

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