Evaluating taste contribution of brown sugar in chicken seasoning using taste compounds, sensory evaluation, and electronic tongue-Reference-Cited by-同舟云学术

登录注册会员服务联系我们

Evaluating taste contribution of brown sugar in chicken seasoning using taste compounds, sensory evaluation, and electronic tongue

Published:2018-01-01 Issue:1 Volume:21 Page:471-483
ISSN:1094-2912
Container-title:International Journal of Food Properties
language:en
Short-container-title:International Journal of Food Properties

Author:

Tian Huai-Xiang¹,Zhang Ya-Jing¹,Qin Lan²,Chen Chen¹,Liu Yuan³,Yu Hai-Yan¹

Affiliation:

1. Department of Food Science and Technology, Shanghai Institute of Technology, Shanghai, China

2. Science & Technology Platform, Sensory Group, Nestlé R&D Centre Shanghai Ltd, Shanghai, China

3. College of Food Science and Technology, Shanghai Ocean University, Shanghai, China

Funder

Nestlé R&D Center Shanghai Ltd., China

National Key Research and Development Program of China

Publisher

Informa UK Limited

Subject

Food Science

Link

http://www.tandfonline.com/doi/pdf/10.1080/10942912.2018.1424721

Reference44 articles.

1. Glucose: Detection and analysis

2. Sensory Characteristics of S eolgitteok (Korean Rice Cake) in Relation to the Added Levels of Brown Rice Flour and Sugar

3. Functionality of Sugars in Foods and Health

4. Effects of different drying–solidification processes on physical properties, volatile fraction, and antioxidant activity of non-centrifugal cane brown sugar

5. Development and in house validation of a new thermogravimetric method for water content analysis in soft brown sugar

Cited by 17 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Unraveling the flavor profiles of chicken meat: Classes, biosynthesis, influencing factors in flavor development, and sensory evaluation;Comprehensive Reviews in Food Science and Food Safety;2024-07

2. Current progress in umami peptides from blue foods: Preparation, screening, evaluation, synergistic effects, and taste mechanism;Trends in Food Science & Technology;2024-07

3. Three novel umami peptides from watermelon soybean paste and the revelation of the umami mechanism through molecular docking with T1R1/T1R3;Food Bioscience;2024-06

4. Composition of Minerals and Volatile Organic Components of Non-Centrifugal Cane Sugars from Japan and ASEAN Countries;Foods;2023-03-26

5. Variation of moisture state and taste characteristics during vacuum drying of Maillard reaction intermediates of hydrolyzed soybean protein and characterization of browning precursors via fluorescence spectroscopy;Food Research International;2022-12

同舟云学术

1.学者识别学者识别

2.学术分析学术分析

3.人才评估人才评估

"同舟云学术"是以全球学者为主线，采集、加工和组织学术论文而形成的新型学术文献查询和分析系统，可以对全球学者进行文献检索和人才价值评估。用户可以通过关注某些学科领域的顶尖人物而持续追踪该领域的学科进展和研究前沿。经过近期的数据扩容，当前同舟云学术共收录了国内外主流学术期刊6万余种，收集的期刊论文及会议论文总量共计约1.5亿篇，并以每天添加12000余篇中外论文的速度递增。我们也可以为用户提供个性化、定制化的学者数据。欢迎来电咨询！咨询电话：010-8811{复制后删除}0370

www.globalauthorid.com

TOP

Copyright © 2019-2024 北京同舟云网络信息技术有限公司
京公网安备11010802033243号京ICP备18003416号-3