Sensopeptidomic Kinetic Approach Combined with Decision Trees and Random Forests to Study the Bitterness during Enzymatic Hydrolysis Kinetics of Micellar Caseins

Protein hydrolysates are, in general, mixtures of amino acids and small peptides able to supply the body with the constituent elements of proteins in a directly assimilable form. They are therefore characterised as products with high nutritional value. However, hydrolysed proteins display an unpleas...

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主要な著者:	Dahlia Daher, Barbara Deracinois, Philippe Courcoux, Alain Baniel, Sylvie Chollet, Rénato Froidevaux, Christophe Flahaut
フォーマット:	Artigo
言語:	Inglês
出版事項:	MDPI AG 2021-06-01
シリーズ:	Foods
主題:	bitterness enzymatic hydrolysis micellar caseins off-flavours peptidomics random forests
オンライン･アクセス:	https://www.mdpi.com/2304-8158/10/6/1312
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