Sensopeptidomic Kinetic Approach Combined with Decision Trees and Random Forests to Study the Bitterness during Enzymatic Hydrolysis Kinetics of Micellar Caseins

Sensopeptidomic Kinetic Approach Combined with Decision Trees and Random Forests to Study the Bitterness during Enzymatic Hydrolysis Kinetics of Micellar Caseins

Protein hydrolysates are, in general, mixtures of amino acids and small peptides able to supply the body with the constituent elements of proteins in a directly assimilable form. They are therefore characterised as products with high nutritional value. However, hydrolysed proteins display an unpleas...

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Bibliographic Details
Main Authors: Dahlia Daher, Barbara Deracinois, Philippe Courcoux, Alain Baniel, Sylvie Chollet, Rénato Froidevaux, Christophe Flahaut
Format: Article
Language:English
Published: MDPI AG 2021-06-01
Series:Foods
Subjects:
bitterness
enzymatic hydrolysis
micellar caseins
off-flavours
peptidomics
random forests
Online Access:https://www.mdpi.com/2304-8158/10/6/1312

Internet

https://www.mdpi.com/2304-8158/10/6/1312

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