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Cocoa-specific flavor components and their peptide precursors
(Elsevier Science, 2019-09)
Essential precursors of the cocoa-specific roasting-flavor notes were formed during proteolysis of the cocoa vicilin-class(7S) globulin by a mixture of cocoa aspartic protease and carboxypeptidase. These could be partially ...
Role of lactic acid bacteria during meat conditioning and fermentation: Peptides generated as sensorial and hygienic biomarkers
(Elsevier, 2010-09)
The microbial ecology of meat fermentation is a complex process in which lactic acid bacteria (LAB) and coagulase-negative cocci play a major role. The present work reviews the most significant developments in which LAB ...
Circulating glucagon like peptide 1, (GLP-1) inhibits eating in male rats by acting in the hindbrain and without inducing avoidance
(Universidad Autónoma Metropolitana. Unidad Lerma, 2014)
Impact of different enzymatic hydrolysates of whey protein on the formation of pyrazines in Maillard model systems
(Elsevier, 2019-04)
The generation of pyrazines in model systems containing enzymatically hydrolyzed whey protein under dry heating conditions was studied. Pyrazines are important Maillard flavor compounds. Hydrolysates, obtained with different ...
Modulation of the cell-surface proteinase activity of thermophilic lactobacilli by the peptide supply
(Springer, 2002-12)
The proteolytic system of thermophilic lactobacilli is considered important for bacterial nutrition as well as for the formation of flavor and texture in fermented products. We investigated the influence of peptide content ...
Antioxidant and chelating activity of Jatropha curcas L. protein hydrolysates
(2013-01-30)
Jatropha curcas L., a member of the Euphorbiaceae family, is
a drought-resistant small tree of great economic importance
in developing countries because of its several industrial and
medicinal uses.1,2 The seeds contain ...
Geraniol-a flavoring agent with multifunctional effects in protecting the gastric and duodenal mucosa
(Springer, 2014-04-01)
Geraniol is an acyclic monoterpene alcohol commonly used as a flavoring agent. The present study was undertaken to investigate antiulcerogenic effects of geraniol and to determine the possible mechanisms involved in this ...
Elaboración de leche saborizada fortificada con hierro hémico proveniente de hidrolizados de hemoglobina bovinaElaboration of flavored milk fortified with hemic iron from of bovine hemoglobin hydrolyzed
(Centro de Información TecnológicaGrupo de Nutrición y Tecnología de AlimentosLa Serena, Chile, 2021)
Biopolymers as microencapsulation materials in the food industry
(Bentham Science Publishers, 2017)
Microencapsulation is a technology that physically wraps sensitive ingredients in a protective matrix. This may be required for several reasons, such as: 1) to contain aromatic compounds that can be rapidly evaporated or ...