Abstract
Amino acids, peptides and proteins are important constituents of food. They supply the required building blocks for protein biosynthesis. In addition, they directly contribute to the flavor of food and are precursors for aroma compounds and colors formed during thermal or enzymatic reactions in production, processing and storage of food. Other food constituents, e.g. carbohydrates, take part in such reactions. Proteins also contribute significantly to the physical properties of food through their ability to build or stabilize gels, foams, emulsions and fibrillar structures.
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Belitz, HD., Grosch, W. (1999). Amino Acids, Peptides, Proteins. In: Food Chemistry. Springer, Berlin, Heidelberg. https://doi.org/10.1007/978-3-662-07281-3_2
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DOI: https://doi.org/10.1007/978-3-662-07281-3_2
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