Quantification and Bitter Taste Contribution of Lipids and Their Oxidation Products in Pea-Protein Isolates (<i>Pisum sativum</i> L.)
Peter Gläser, Verena Karolin Mittermeier-Kleßinger, Andrea Spaccasassi, Thomas Hofmann, Corinna Dawid
Abstract
) on the bitter taste could be shown for 14 of the 17 tested pea-protein isolates.
Topics & Concepts
SativumPisumLinoleic acidTasteBiologyFood scienceLinolenic acidPea proteinBitter tasteBiochemistryFatty acidChemistryBotanyProbiotics and Fermented FoodsBiochemical Analysis and Sensing TechniquesGABA and Rice Research