The use of spray drying technology to reduce bitter taste of casein hydrolysate

Favaro-Trindade, Carmen Sílvia; Santana, André Bento Chaves; Monterrey-Quintero, Ednelí Soraya; Trindade, Marco Antônio; Netto, Flávia Maria

doi:10.1016/j.foodhyd.2009.10.012

Cited by 221 publications

(126 citation statements)

References 22 publications

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“…Daskaya-Dikmen et al (2017) claimed that encapsulation of peptides in hydrolysates is the most favorable technique in order to reduce bitterness. Favaro-Trindade et al (2010) reported that bitter taste decreased when casein hydrolysates were spray-dried and mixed with gelatin and soy protein isolate as carriers. It is noteworthy that the debittering ability of gelatin might be attributed to its endogenous amino acid glycine to mask bitterness in hydrolysates (Stanley, 1981).…”

Section: Removing Bitternessmentioning

confidence: 99%

Peptides: Production, bioactivity, functionality, and applications

Hajfathalian

Ghelichi

Moreno

et al. 2017

Critical Reviews in Food Science and Nutrition

138

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Production of peptides with various effects from proteins of different sources continues to receive academic attention. Researchers of different disciplines are putting increasing efforts to produce bioactive and functional peptides from different sources such as plants, animals, and food industry by-products. The aim of this review is to introduce production methods of hydrolysates and peptides and provide a comprehensive overview of their bioactivity in terms of their effects on immune, cardiovascular, nervous, and gastrointestinal systems. Moreover, functional and antioxidant properties of hydrolysates and isolated peptides are reviewed. Finally, industrial and commercial applications of bioactive peptides including their use in nutrition and production of pharmaceuticals and nutraceuticals are discussed.

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Section: Removing Bitternessmentioning

confidence: 99%

Peptides: Production, bioactivity, functionality, and applications

Hajfathalian

Ghelichi

Moreno

et al. 2017

Critical Reviews in Food Science and Nutrition

138

View full text Add to dashboard Cite

show abstract

“…The moisture evaluation was performed in a high-precision moisture analyzer (Ohaus MB35 -USA) by infrared radiation from a halogen source [17] . To determine the hygroscopicity, 1g samples of each formulation was placed on glass slides, where were conditioned by 25 °C/ 7 days in desiccators with saturated solution of Na 2 SO 4 (RH 81%).…”

Section: Moisture and Hygroscopicity Evaluationmentioning

confidence: 99%

Characterization of low cost orally disintegrating film (ODF)

et al. 2017

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“…It plays an important role in the reconstitution of dry products controlling the rehydration speed (KROKIDA; ZOGZAS; MAROULIS, 1997). The porosity of the powders was influenced significantly only by the wall material concentration variable (p < 0.05), presenting a negative linear effect.…”

Section: Porositymentioning

confidence: 99%