Frankincense-like Flavor Formation Through the Combined Effect of Moderate Enzymatically Hydrolyzed Milk Fat and Glutamic Acid-galactose Amadori Rearrangement Product During Thermal Processing-Reference-Cited by-同舟云学术

Frankincense-like Flavor Formation Through the Combined Effect of Moderate Enzymatically Hydrolyzed Milk Fat and Glutamic Acid-galactose Amadori Rearrangement Product During Thermal Processing

Published:2022-05-07 Issue:6 Volume:15 Page:1374-1391
ISSN:1935-5130
Container-title:Food and Bioprocess Technology
language:en
Short-container-title:Food Bioprocess Technol

Author:

Pan Caixing,Cui Heping,Zhang Qiang,Yao Yishun,Hayat Khizar,Zhang Xiaoming^ORCID,Ho Chi-Tang

Funder

National Natural Science Foundation of China

National First-class Discipline Program of Food Science and Technology

Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province

Publisher

Springer Science and Business Media LLC

Subject

Industrial and Manufacturing Engineering,Process Chemistry and Technology,Safety, Risk, Reliability and Quality,Food Science

Link

https://link.springer.com/content/pdf/10.1007/s11947-022-02819-y.pdf

Reference47 articles.

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2. Ali, A. (2010). Production of pyrazine flavours by mycelial fungi. University of Pretoria.

3. Berger, R. G. (2009). Biotechnology of flavors-the next generation. Biotechnology Letters, 31(11), 1651–1659. https://doi.org/10.1007/s10529-009-0083-5

4. Balasubramanian, S., & Panigrahi, S. (2011). Solid-phase microextraction (SPME) techniques for quality characterization of food products: a review. Food and Bioprocess Technology, 4(1), 1–26. https://doi.org/10.1007/s11947-009-0299-3

5. Bui, A., Cozzolino, D., Zisu, B., & Chandrapala, J. (2021). Influence of fat concentration on the volatile production in model whey protein systems as affected by low frequency ultrasound. Food and Bioprocess Technology, 14(3), 1169–1183. https://doi.org/10.1007/s11947-021-02619-w

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