The use of sub-critical water hydrolysis for the recovery of peptides and free amino acids from food processing wastes. Review of sources and main parameters

2016 ◽  
Vol 49 ◽  
pp. 364-371 ◽  
Author(s):  
Ismael Marcet ◽  
Carlos Álvarez ◽  
Benjamín Paredes ◽  
Mario Díaz
Keyword(s):  
Amino Acids ◽  
Food Processing ◽  
Free Amino Acids ◽  
Free Amino ◽  
Processing Wastes ◽  
Water Hydrolysis ◽  
Food Processing Wastes

scholarly journals Identification of Umami Taste in Sous-Vide Beef by Chemical Analyses, Equivalent Umami Concentration, and Electronic Tongue System

Foods ◽  
2020 ◽  
Vol 9 (3) ◽  
pp. 251 ◽  
Author(s):  
Young-Hwa Hwang ◽  
Ishamri Ismail ◽  
Seon-Tea Joo
Keyword(s):  
Amino Acids ◽  
Principal Component Analysis ◽  
Food Processing ◽  
Free Amino Acids ◽  
Free Amino ◽  
Electronic Tongue ◽  
Principal Component ◽  
Chemical Analyses ◽  
Umami Taste ◽  
Sous Vide

Behaviour of umami compounds that are associated with non-volatile compounds on slow cooking regimes remains less explored. This study aims to assess the ability of the electronic tongue system on the umami taste from sous-vide beef semitendinosus. The identification was based on the taste-enhancing synergism between umami compounds 5’-nucleotides (IMP, GMP, AMP, inosine, and hypoxanthine) and free amino acids (glutamic and aspartic acid) using the estimation of equivalent umami concentration (EUC) and electronic tongue system. Sous-vide cooked at 60 and 70 °C for 6 and 12 h and cooked using the conventional method at 70 °C for 30 min (as control) were compared. The temperature had a significant effect on 5’-nucleotides, but aspartic and glutamic acid were not influenced by any treatments applied. Sous-vide cooked at 60 °C tended to have higher inosine and hypoxanthine. Meanwhile, desirable 5’-nucleotides IMP, AMP, and GMP were more intensified at the temperature of 70 °C. The principal component analysis predicted a good correlation between EUC and the electronic tongue, with sous-vide at 70 °C for 12 h presenting the most umami. Therefore, the electronic tongue system is a useful tool in food processing, particularly in determining complex sensory properties such as umami, which cannot be evaluated objectively.

Valorization of blue mussel for the recovery of free amino acids rich products by subcritical water hydrolysis

2021 ◽  
Vol 169 ◽  
pp. 105135
Author(s):  
Yu-Rin Jeong ◽  
Jin-Seok Park ◽  
David Nkurunziza ◽  
Yeon-Jin Cho ◽  
Byung-Soo Chun
Keyword(s):  
Amino Acids ◽  
Free Amino Acids ◽  
Free Amino ◽  
Blue Mussel ◽  
Subcritical Water ◽  
Water Hydrolysis ◽  
Subcritical Water Hydrolysis

Betaines and free amino acids in salt stressed vitroplants and winter resting buds of Populus trichocarpa x deltoides

1991 ◽  
Vol 83 (1) ◽  
pp. 136-143 ◽  
Author(s):  
L. Bray ◽  
D. Chriqui ◽  
K. Gloux ◽  
D. Le Rudulier ◽  
M. Meyer ◽  
...  
Keyword(s):  
Amino Acids ◽  
Free Amino Acids ◽  
Free Amino ◽  
Populus Trichocarpa

Plasma and skeletal muscle free amino acids in type I, insulin-treated diabetic subjects

Diabetes ◽  
1985 ◽  
Vol 34 (8) ◽  
pp. 812-815 ◽  
Author(s):  
L. Borghi ◽  
R. Lugari ◽  
A. Montanari ◽  
P. Dall'Argine ◽  
G. F. Elia ◽  
...  
Keyword(s):  
Skeletal Muscle ◽  
Amino Acids ◽  
Free Amino Acids ◽  
Free Amino ◽  
Type I
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