Recognition and identification of compounds contributing to off-flavor of egg white powder by molecular sensory science approach-Reference-Cited by-同舟云学术

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Recognition and identification of compounds contributing to off-flavor of egg white powder by molecular sensory science approach

Published:2023-04-12 Issue:7 Volume:249 Page:1749-1759
ISSN:1438-2377
Container-title:European Food Research and Technology
language:en
Short-container-title:Eur Food Res Technol

Author:

Liu Ying,Liu Xin,Gao Ying,Dong Shijian,Xiang Xiaole,Ma Lulu^ORCID,Li Shugang^ORCID

Funder

National Key R&D Program of China

the Project of National Natural Science Foundation of China

the Special Fund for Anhui Agriculture Research System

the Key Laboratory for Agricultural Products Processing of Hefei University of Technology

the Cooperative Projects of Hefei University of Technology-Anhui Rongda Food Co. Ltd

Publisher

Springer Science and Business Media LLC

Subject

Industrial and Manufacturing Engineering,Biochemistry,General Chemistry,Food Science,Biotechnology

Link

https://link.springer.com/content/pdf/10.1007/s00217-023-04249-2.pdf

Reference41 articles.

1. Liu X, Wang J, Huang Q, Cheng L, Gan R, Liu L, Wu D, Li H, Peng L, Geng F (2020) Underlying mechanism for the differences in heat-induced gel properties between thick egg whites and thin egg whites: gel properties, structure and quantitative proteome analysis. Food Hydrocoll. https://doi.org/10.1016/j.foodhyd.2020.105873

2. Chang C, Xu Y, Shi M, Su Y, Li X, Li J, Yang Y (2020) Effect of dry-heat and guar gum on properties of egg white powder: analysis of forming capacity and baking performance. Food Hydrocoll. https://doi.org/10.1016/j.foodhyd.2019.105333

3. Thammasena R, Fu C, Liu J, Liu D (2020) Evaluation of nutrient content, physicochemical and functional properties of desalted duck egg white by ultrafiltration as desalination. Anim Sci J 91(1):e13339. https://doi.org/10.1111/asj.13339

4. Vondell J (1948) Detection of chickens laying “fishy eggs.” Poult Sci 27(2):244–245. https://doi.org/10.3382/ps.0270244

5. Hobson-Frohock A, Land D, Griffiths N, Curtis R (1973) Egg taints: association with trimethylamine. Nature 243(5405):304–305. https://doi.org/10.1038/243304a0

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2. Study on the effect of enzymolysis combined fermentation on reducing the off‐flavor of egg white powder;Journal of the Science of Food and Agriculture;2024-05-31

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