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Thermal processing-induced proteolysis drives concurrent changes in bioactive peptides, flavor volatiles, and umami

Farouq Heidar Barido1, Kok-Gan Chan2, Abinawanto3

  • 1Department of Biology, Faculty of Mathematics and Natural Science, University of Indonesia, Depok, West Java 16424, Indonesia; Department of Animal Science, Faculty of Animal Science, Universitas Sebelas Maret, Surakarta 57126, Indonesia; Food Technology of Animal Origin Research Group, Universitas Sebelas Maret, Surakarta 57126, Indonesia.

Food Chemistry
|September 10, 2026
PubMed

Keywords:
Bioactive peptidesDairy beef tenderloinThermal processingUmami nucleotidesVolatile organic compounds

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