FLAVOUR COMPOUNDS IN CHEESE (REVIEW)

By F. Hassan, M. H. A. Gawad, A. Enab. 2012

58 citations recorded by the source corpus.

Subfields: Agronomy and Crop Science, Food Science

View Paper: https://www.semanticscholar.org/paper/9d95e371f3fcb338a39f854b96485ea88cf94558

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In Food Science

1. M. Hayes
2. T. Lafarga

Citations in the corpus

• Role of lactic acid bacteria on the yogurt flavour: A review (2017, background): “Unsaturated FAs also lead to the formation of 4- or 5-hydroxyacids, which readily cyclise to cyclic compounds [46].”
• Bioactive protein hydrolysates in the functional food ingredient industry: Overcoming current challenges (2017, background): “Effective ACE-I, renin, and DPP-IV inhibitory peptides are generally short sequences of amino acids of between two to four residues in length that are usually soluble in water.((128)) In order to overcome problems related to poor peptide solubility in water, numerous strategies have been”