Application of taste sensing system for characterisation of enzymatic hydrolysates from shrimp processing by-products

Food Chemistry

Volumn 145, Issue , 2014, Pages 1076-1085

  Cheung, Imelda W Y ^a   Li Chan, Eunice C Y ^a  

^a UNIVERSITY OF BRITISH COLUMBIA   (Canada)

Author keywords

Hydrolysates; Sensory evaluation; Shrimp processing by products; Taste properties; Taste sensors

Indexed keywords

CONVERTING ENZYME; ENZYMATIC HYDROLYSATES; HYDROLYSATES; HYDROLYSIS CONDITIONS; INHIBITORY ACTIVITY; SENSORY EVALUATION; TASTE PROPERTIES; TASTE SENSOR;

AMINO ACIDS; ENZYME ACTIVITY; HYDROLYSIS; PRINCIPAL COMPONENT ANALYSIS; SHELLFISH;

SENSORS;

BROMELAIN; PROTEINASE; SODIUM; SODIUM CHLORIDE; SUBTILISIN;

ARTICLE; BITTER TASTE; CONDUCTANCE; CONTROLLED STUDY; FEMALE; FLAVOR; FOOD PROCESSING; HUMAN; HYDROLYSIS; MALE; PRINCIPAL COMPONENT ANALYSIS; SHRIMP; SWEETNESS; TASTE;

DECAPODA (CRUSTACEA);

HYDROLYSATES; SENSORY EVALUATION; SHRIMP PROCESSING BY-PRODUCTS; TASTE PROPERTIES; TASTE SENSORS;

ANGIOTENSIN-CONVERTING ENZYME INHIBITORS; ANIMALS; BACTERIAL PROTEINS; BROMELAINS; DIETARY PROTEINS; DIETARY SUPPLEMENTS; ENDOPEPTIDASES; FOOD INSPECTION; FOOD, FORTIFIED; FOOD-PROCESSING INDUSTRY; FUNGAL PROTEINS; HUMANS; INDUSTRIAL WASTE; PANDALIDAE; PEPTIDE FRAGMENTS; PLANT PROTEINS; PRINCIPAL COMPONENT ANALYSIS; PROTEIN HYDROLYSATES; PROTEOLYSIS; SEASONS; SHELLFISH; SUBTILISINS; TASTE;

EID: 84884962850     PISSN: 03088146     EISSN: 18737072     Source Type: Journal    
DOI: 10.1016/j.foodchem.2013.09.004     Document Type: Article

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