Background Long-term high sodium diet consumption has been largely implicated in the
pathogenesis of several cardiovascular disease conditions. Non-sodium salts such as …

Collagen peptides from fish exhibit excellent bioactive and functional properties, which have
great potential as functional ingredients in the food industry. However, the off‐flavour in …

Reducing salt intake, as one of the most cost-effective approaches, is congruent with
improved population health. Grass carp skin collagen was subjected to enzymatic hydrolysis …

Oysters, which are flavourful edible marine products, have been utilised to produce Maillard
reaction products (MRPs), which contribute to saltiness enhancement. Here, the molecular …

Nl-Lactoyl phenylalanine (Nl-lactoyl-Phe) has been identified as a taste-active contributor in
many fermented foods. However, its preparation, taste property, and content in foodstuffs are …

Dry-cured pork products, such as dry-cured ham, undergo an extensive proteolysis during
manufacturing process which determines the organoleptic properties of the final product. As …

Maillard reaction intermediates (MRIs) derived from peanut protein hydrolysates (PPH) and
xylose (Xyl) were prepared using the water bath combined with spray drying and vacuum …

Kokumi taste-active compounds enhance salty taste perception. In animal models, sodium
(salt) detection is mediated by the amiloride-sensitive epithelial sodium channel, ENaC. This …

Dairy protein hydrolysates possess a broad spectrum of bioactivity and hypoallergenic
properties, as well as pronounced bitter taste. The bitterness is reduced by complexing the …

Proteolysis in dry-cured squid contributes to the development of sensory and textural
attributes. In this study, label-free quantitative proteomics was conducted to study the …