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

According to the correlation of saltiness determined by electronic tongue and perceived
NaCl concentration, favorable enzymatic hydrolysis parameters were achieved to prepare …

Long-term excessive intake of sodium negatively impacts human health. Effective strategies
to reduce sodium content in foods include the use of salty and salt taste–enhancing …

This study aimed to prepare collagen glycopeptides by transglutaminase-induced
glycosylation and to explore their salt taste-enhancing effects and mechanism. Collagen …

Pea (Pisum sativum L.) protein hydrolysate (PPH) has a bitter taste, which has limited its use
in food industry. γ-Glutamylation is used to debitter PPH. Results showed that the bitterness …

Defatted peanut meal protein hydrolysates (DPMHs) usually have a bitter taste. γ-
Glutamylation by Bacillus amyloliquefaciens l-glutaminase was introduced to DPMH to …

The development of efficient and safe taste-enhancing compound is important to reduce
sodium intake, at the same time maintains food palatability. Hence, in this study, an excellent …

The taste presentation and receptor perception mechanism of the salty peptide of Stropharia
rugosoannulata were predicted and verified using peptide omics and molecular interaction …

Yeast extract, a widely utilized natural substance in the food industry and biopharmaceutical
field, holds significant potential for flavor enhancement. Kokumi peptides within yeast …

The study aimed to explore umami peptides derived from protein hydrolysates of Morchella
esculenta. According to the electronic tongue and sensory evaluation, the ultrafiltration …