Publications by authors named "Dahlia Daher"
Article Synopsis
- Protein hydrolysates are nutrient-dense mixtures of amino acids and small peptides but often have a bitter taste that limits their use in nutrition.
- * Identifying and characterizing the peptides responsible for this bitterness is crucial for improving their applications in dietary supplements.
- * The study successfully identified 22 key peptides affecting bitterness in milk casein hydrolysates, using advanced methods like heat maps and regression trees to analyze sensory characteristics.
Enzymatic hydrolysis of food proteins generally changes the techno-functional, nutritional, and organoleptic properties of hydrolyzed proteins. As a result, protein hydrolysates have an important interest in the food industries. However, they tend to be characterized by a bitter taste and some off-flavors, which limit their use in the food industry.
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