Plant-based meat analogues (PBMA) are promising foods to address the global imbalance
between the supply and demand for meat products caused by the increasing environmental …

The volatile composition and odor of meat and meat products is based on the precursors
present in the raw meat. These are influenced by various pre-slaughter factors (species …

Wheat gluten protein hydrolysates were prepared by Flavourzyme, followed by xylose-
induced Maillard reaction at different temperatures (80° C, 100° C and 120° C). The MRPs …

Milk protein concentrate (MPC) is one of the major allergens in food. This study aimed to
analyze the peptide profiles and potential allergenicity of the extensive hydrolysates of MPC …

Milk protein concentrate was hydrolyzed using one-step enzymatic hydrolysis. Both the
peptide profiles and antioxidant activities of the resulting extensive hydrolysates of milk …

Reduction of bitter taste in protein hydrolysates is a challenging task. The aim of this study
was to apply a simple two-step approach to prepare low bitter hydrolysates and investigate …

Developing efficient and promising tenderising techniques for postmortem meat is a heavily
researched topic among meat scientists as consumers are willing to pay more for …

Soybean protein hydrolysates (SPH), by-product of enzyme-assisted aqueous extraction
(EAEP), were a promising source of natural nutraceutical. Nevertheless, the bitterness of …

Peptides in cheese flavoring produced through proteolysis plus fermentation generated
bitterness. Bitterness of individual peptide can be quantified using quantitative structure …

Enzymatic tenderization is extensively applied in the meat industry, whereas its influence on
meat flavor has seldom been evaluated. Proteinase K, papain, bromelain and …