Mechanistic insights into high-intensity ultrasound-induced debittering and umami-enhancing of Antarctic krill peptides during ultrasound-assisted flavourzyme hydrolysis: Integrating E-tongue, multi-spectroscopy, and label-free peptidomics
The bitterness of protein hydrolysates negatively affects the utilization of protein-rich by-products from Antarctic krill after oil extraction. The debittering and umami-enhancing effects as well as the underlying mechanisms of high-intensity ultrasound on Antarctic krill peptides (AKPs) during ult...
में बचाया:
| मुख्य लेखकों: | , , , , , , , , , |
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| स्वरूप: | Artigo |
| भाषा: | Inglês |
| प्रकाशित: |
Elsevier
2026-10-01
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| श्रृंखला: | Ultrasonics Sonochemistry |
| विषय: | |
| ऑनलाइन पहुंच: | http://www.sciencedirect.com/science/article/pii/S1350417726002968 |
| टैग: |
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