The use of spray drying technology to reduce bitter taste of casein hydrolysate

Food Hydrocolloids

Volumn 24, Issue 4, 2010, Pages 336-340

  Favaro Trindade, C S ^a   Santana, A S ^a   Monterrey Quintero, E S ^a   Trindade, M A ^a   Netto, F M ^b  

^a UNIVERSITY OF SÃO PAULO   (Brazil)

^b UNIVERSITY OF CAMPINAS   (Brazil)

Author keywords

Bitter taste; Encapsulation; Peptides; Sensory evaluation; Solubility

Indexed keywords

CASEIN; GLASS TRANSITION; OILS AND FATS; SENSORY ANALYSIS;

BITTE TASTE; CASEIN HYDROLYSATE; FOOD SYSTEM; PROTEIN HYDROLYSATE; SENSORY PANELS; SOY PROTEIN ISOLATES; SPRAY DRIED; SPRAY DRYING TECHNOLOGY; SPRAY-DRYING; THERMAL BEHAVIOURS;

SPRAY DRYING;

GLYCINE MAX;

EID: 75149144295     PISSN: 0268005X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.foodhyd.2009.10.012     Document Type: Article

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