최소 단어 이상 선택하여야 합니다.
최대 10 단어까지만 선택 가능합니다.
다음과 같은 기능을 한번의 로그인으로 사용 할 수 있습니다.
NTIS 바로가기축산식품과학과 산업, v.10 no.2, 2021년, pp.37 - 41
김지한 (Smart Food Innovation Centre Exellence, Te Ohu Rangahau Kai, AgResearch Ltd.)
초록이 없습니다.
아지노모토. https://www.ajinomoto.com/innovation/action/kokumi-substances
Brennan SC, Davies TS, Schepelmann M, Riccardi D. 2014. Emerging roles of the extracellular calcium-sensing receptor in nutrient sensing: Control of taste modulation and intestinal hormone secretion. British Journal of Nutrition 111(S1):S16-S22. doi: 10.1017/S0007114513002250
Drake SL, Carunchia Whetstine ME, Drake MA, Courtney P, Fligner K, Jenkins J, Pruitt C. 2007. Sources of umami taste in Cheddar and Swiss cheeses. J Food Sci 72(6):S360-366. doi: 10.1111/j.1750-3841.2007.00402.x
Dura MA, Flores M, Toldra F. 2004. Effect of growth phase and dry-cured sausage processing conditions on Debaryomyces spp. generation of volatile compounds from branched-chain amino acids. Food Chemistry 86(3): 391-399. doi: https://doi.org/10.1016/j.foodchem.2003.09.014
Ichimura S, Nakamura Y, Yoshida Y, Hattori A. 2017. Hypoxanthine enhances the cured meat taste. Animal Science Journal Nihon Chikusan Gakkaiho 88(2):379-385. doi: 10.1111/asj.12625
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Maruyama Y, Yasuda R, Kuroda M, Eto Y. 2012. Kokumi substances, enhancers of basic tastes, induce responses in calcium-sensing receptor expressing taste cells. PLOS ONE 7(4):e34489. doi: 10.1371/journal.pone.0034489
Miyamura N, Jo S, Kuroda M, Kouda T. 2015. Flavour improvement of reduced-fat peanut butter by addition of a kokumi peptide, γ-glutamyl-valyl-glycine. Flavour 4(1):16. doi: 10.1186/2044-7248-4-16
Mouritsen OG. 2019. The quest for Umami. In T Nishimura, M Kuroda (Eds.), Koku in food science and physiology: Recent research on a key concept in palatability (pp. 33-45). Singapore: Springer Singapore.
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