发掘呈 "倭 "味化合物的潜力：健康益处、代谢机制和智能检测策略综述

IF 5.3 2区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Reviews International Pub Date : 2024-09-10 DOI:10.1080/87559129.2024.2401426

Rongrong Xia, Yitong Qiao, Heran Xu, Zhenshan Hou, Guanlin Qian, Yafei Wang, Yunting Li, Miao Yan, Song Pan, Guang Xin

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引用次数: 0

摘要

鲜味是食物中不可或缺的，因其潜在的益处而备受关注，主要由鲜味氨基酸、核苷酸和肽产生。扩大机理分析和汇编...

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Unlocking the Potential of the Umami Taste-Presenting Compounds: A Review of the Health Benefits, Metabolic Mechanisms and Intelligent Detection Strategies

Umami is essential in food which has garnered attention due to its potential benefits, mainly produced by umami amino acids, nucleotides and peptides. Expanding the mechanism analysis and compiling...

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来源期刊

Food Reviews International 工程技术-食品科技

CiteScore

11.50

自引率

1.70%

发文量

127

审稿时长

>24 weeks

期刊介绍： Food Reviews International presents state-of-the-art reviews concerned with food production, processing, acceptability, and nutritional values—examining the relationship of food and nutrition to health, as well as the differing problems affecting both affluent and developing nations. Offering technical solutions to critical global food dilemmas and shortages, Food Reviews International contains articles of interest for: •food scientists and technologists •food and cereal chemists •chemical engineers •agriculturists •microbiologists •toxicologists •nutritionists