Preparation and Flavor Characteristics of Alaska Pollock Frame Seasoning Powder by Solid-Phase Maillard Reaction-Reference-Cited by-同舟云学术

Preparation and Flavor Characteristics of Alaska Pollock Frame Seasoning Powder by Solid-Phase Maillard Reaction

Published:2019-11-24 Issue:1 Volume:29 Page:15-27
ISSN:1049-8850
Container-title:Journal of Aquatic Food Product Technology
language:en
Short-container-title:Journal of Aquatic Food Product Technology

Author:

Luan Hongwei¹,Zhu Wenhui¹^ORCID,Li Yue¹,Bu Ying¹,Li Xuepeng¹,Xu Yongxia¹,Yi Shumin¹,Li Jianrong¹

Affiliation:

1. College of Food Science and Engineering, Bohai University, National & Local Joint Engineering Research Center of Storage, Processing and Safety Control Technology for Fresh Agricultural and Aquatic Products, The Fresh Food Storage and Processing Technology Research Institute of Liaoning Provincial Universities, Jinzhou, China

Publisher

Informa UK Limited

Subject

Aquatic Science,Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/10498850.2019.1692398

Reference35 articles.

1. Model reactions on roast aroma formation

2. A fresh look at meat flavor

3. Characterization of volatile profile from ten different varieties of Chinese jujubes by HS-SPME/GC–MS coupled with E-nose

4. Changes in the content of lipid autoxidation and sulfur-containing compounds in cooked beef during storage

5. Applications and Advances in Bioelectronic Noses for Odour Sensing

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