Art

J-GLOBAL ID：201702222413360387   Reference number：17A0372883

Food protein-originating peptides as tastants - Physiological, technological, sensory, and bioinformatic approaches

味覚物質としての食品蛋白質originatingペプチド-生理学的,技術的,官能的,および生物情報学的アプローチ【Powered by NICT】

Author (4)： Iwaniak Anna (University of Warmia and Mazury in Olsztyn, Chair of Food Biochemistry, Pl. Cieszynski 1, 10-726 Olsztyn-Kortowo, Poland) ,  Minkiewicz Piotr (University of Warmia and Mazury in Olsztyn, Chair of Food Biochemistry, Pl. Cieszynski 1, 10-726 Olsztyn-Kortowo, Poland) ,  Darewicz Malgorzata (University of Warmia and Mazury in Olsztyn, Chair of Food Biochemistry, Pl. Cieszynski 1, 10-726 Olsztyn-Kortowo, Poland) ,  Hrynkiewicz Monika (University of Warmia and Mazury in Olsztyn, Chair of Food Biochemistry, Pl. Cieszynski 1, 10-726 Olsztyn-Kortowo, Poland)
Material： Food Research International  (Food Res Int)
Volume： 89  Issue： P1  Page： 27-38  Publication year： 2016 
JST Material Number： D0633A  ISSN： 0963-9969  Document type： Article
Article type： 原著論文  Country of issue： United Kingdom (GBR)  Language： ENGLISH (EN)

Abstract/Point： Taste is one of the factors ba...

Register(free) or Log In to access     To see more with JDream III (charged).   {{ this.onShowAbsJLink("http://jdream3.com/lp/jglobal/index.html?docNo=17A0372883&from=J-GLOBAL&jstjournalNo=D0633A") }}

Thesaurus term： umami ,  sensory test ,  biological activity ,  amino acid ,  saltiness ,  *Physiology ,  human ,  Amino Acid Sequence ,  sourness ,  *sense of taste ,  database ,  sweetness ,  bitterness ,  *peptide ,  sensory properties

Author keywords (5)： Taste ,  Sensory peptides ,  Food proteins ,  Bioinformatics ,  Databases

JST classification (2)： Food quality  (FJ01040F) ,  Vegetables and processed vegetable products  (FJ11020O)

Terms in the title (6)： 味覚 ,  物質 ,  食品蛋白質 ,  ペプチド ,  生理学 ,  生物情報学