|
|
Article: Control bitterness in low-fat cheeses
- Article from:
- Emerging Food R&D Report
- Article date:
- August 1, 1993
CopyrightCOPYRIGHT 1993 Food Technology Intelligence, Inc. This material is published under license from the publisher through the Gale Group, Farmington Hills, Michigan. All inquiries regarding rights should be directed to the Gale Group. (Hide copyright information)
|
Consumers continue to seek low-fat products. But the market for low-fat cheeses has been limited because of the less-than-desirable taste of some products. Integrated Ingredients (10600 West Higgins Rd., Suite 303, Rosemont, IL 60018) is offering a line of enzyme-based products that boost the amount of aminopeptidases needed to control bitterness in reduced-fat and low-fat cheeses. The company's Accelase enzyme systems contain important aminopeptidases isolated from selected strains of Lactococcus lactis. They have a very high specificity for certain fat-soluble amino acids. Bitterness is reduced when these amino acids are cleaved by the enzymes from the end of peptides ...
Related newspaper, magazine, and journal articles:
|
|
Article: Amino Acids Do Not Alter the Insulin-Induced ...
The Journal of Nutrition;
January 1, 2004 ;
700+ words
... ... in muscle by the infusion of insulin or amino acids and in liver by the infusion of amino acids, but not insulin. Activation of insulin ... examined the individual roles of insulin and amino acids in the activation of insulin signaling ...
|
|