Flavor profile and role of macromolecules in the flavor generation of shrimp meat and valorization of shrimp by-products as a source of flavor compounds: a review-Reference-Cited by-同舟云学术

Flavor profile and role of macromolecules in the flavor generation of shrimp meat and valorization of shrimp by-products as a source of flavor compounds: a review

Published:2023-10-25 Issue: Volume: Page:1-20
ISSN:1040-8398
Container-title:Critical Reviews in Food Science and Nutrition
language:en
Short-container-title:Critical Reviews in Food Science and Nutrition

Author:

Duppeti Haritha¹²³,Nakkarike Manjabhatta Sachindra¹²,Kempaiah Bettadaiah Bheemanakere²⁴

Affiliation:

1. Department of Meat and Marine Sciences, CSIR-Central Food Technological Research Institute, Mysuru, India

2. Academy of Scientific and Innovative Research (AcSIR), Ghaziabad, India

3. Department of Microbiology and FST (Food Science and Technology), GITAM School of Science, GITAM (Deemed to be University), Visakhapatnam, India

4. Department of Plantation Products, Spices and Flavour Technology, CSIR-Central Food Technological Research Institute, Mysuru, India

Publisher

Informa UK Limited

Subject

Industrial and Manufacturing Engineering,General Medicine,Food Science

Link

https://www.tandfonline.com/doi/pdf/10.1080/10408398.2023.2268708

Reference184 articles.

1. The chemistry of flavor formation in meat and meat products in response to different thermal and non‐thermal processing techniques: An overview

2. Evaluating the effects of different processing methods on the nutritional composition of shrimp and the antioxidant activity of shrimp powder

3. Development of active biocomposites using a shrimp cooking effluent

4. Non-thermal processing technologies for the recovery of bioactive compounds from marine by-products

5. Proximate composition of commercially important marine fishes and shrimps from the Chennai coast, India;Ali S. S. R.;International Journal of Fisheries and Aquatic Studies,2017

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