Art

J-GLOBAL ID：201702290545825044   Reference number：17A0372884

Formation of taste-active amino acids, amino acid derivatives and peptides in food fermentations - A review

食品発酵における味覚活性アミノ酸,アミノ酸誘導体およびペプチドの生成レビュー【Powered by NICT】

Author (4)： Zhao Cindy J. (Department of Agricultural, Food and Nutritional Science, University of Alberta, 410Ag/For Centre, Edmonton, Alberta T6G2P5, Canada) ,  Schieber Andreas (Department of Agricultural, Food and Nutritional Science, University of Alberta, 410Ag/For Centre, Edmonton, Alberta T6G2P5, Canada) ,  Schieber Andreas (Institute of Nutritional and Food Sciences, University of Bonn, Romerstrasse 164, D-53117 Bonn, Germany) ,  Gaenzle Michael G. (Department of Agricultural, Food and Nutritional Science, University of Alberta, 410Ag/For Centre, Edmonton, Alberta T6G2P5, Canada)
Material： Food Research International  (Food Res Int)
Volume： 89  Issue： P1  Page： 39-47  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： Fermented foods are valued for...

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Thesaurus term： proteolysis ,  *peptide ,  *sense of taste ,  autolysis ,  salt-reduced food ,  hydrophobic ,  soy sauce ,  *amino acid ,  umami ,  Microbiome ,  bitterness ,  *Fermentation ,  aliphatic amine ,  aliphatic carboxylic acid ,  primary amine ,  dicarboxylic acid ,  nitrogen heterocyclic compound

Author keywords (7)： Food fermentation ,  Sourdough ,  Cheese ,  Soy sauce ,  Kokumi ,  Taste ,  Proteolysis

JST classification (3)： Food chemistry,nutritional value  (FJ01020J) ,  Food additives  (FJ10020H) ,  Protein  (FJ09020N)

Substance index (3)： Arginine ,  Glutamic acid ,  Proline

Terms in the title (8)： 食品 ,  発酵 ,  味覚 ,  活性 ,  アミノ酸 ,  アミノ酸誘導体 ,  ペプチド ,  レビュー