Search Constraints

Start Over
Filtering by: Creator Clark, Katie A. Remove constraint Creator: Clark, Katie A. Contributor Atamer, Zeynep Remove constraint Contributor: Atamer, Zeynep Degree Field Food Science and Technology Remove constraint Degree Field: Food Science and Technology

Search Results

  • Identification of Bitter Peptides in Aged Cheddar Cheese

    Creator:
    Kuhfeld, Russell
    Abstract:
    Bitterness is a common flavor attribute of aged cheese, but excessive levels are a flaw leading to consumer rejection. Bitterness in cheese has been primarily associated with milk casein-derived peptides of medium size (500–3,000 Da) and relative hydrophobicity. Herein, we demonstrate a novel approach for the identification of bitter peptides...
    Resource Type:
    Masters Thesis
    Full Text:
    -derived bitterness, a literature review and a novel experimental approach to identify new bitter