Comparison of volatile compound profiles derived from various livestock protein alternatives including edible-insect, and plant-based proteins-Reference-Cited by-同舟云学术

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Comparison of volatile compound profiles derived from various livestock protein alternatives including edible-insect, and plant-based proteins

Published:2024-10 Issue: Volume:23 Page:101570
ISSN:2590-1575
Container-title:Food Chemistry: X
language:en
Short-container-title:Food Chemistry: X

Author:

Park Min Kyung,Shin Dong-Min,Choi Yun-Sang

Funder

Ministry of Science, ICT and Future Planning

KFRI

Ministry of Agriculture, Food and Rural Affairs

Korea Institute of Planning and Evaluation for Technology in Food, Agriculture, Forestry and Fisheries

National Research Council of Science and Technology

Publisher

Elsevier BV

Reference51 articles.

1. Role of bacterial volatile compounds in bacterial biology;Audrain;FEMS Microbiology Reviews,2015

2. Formation of toxic hexanal, 2-heptenal and 2, 4-decadienal during biodiesel storage and oxidation;do Batista;Environmental Chemistry Letters,2015

3. Textured vegetable proteins (TVP): Future foods standing on their merits as meat alternatives;Baune;Future Foods,2022

4. Sensory characteristics of combinations of chemicals potentially associated with beany aroma in foods;Bott;Journal of Sensory Studies,2006

5. Discovery of flavouring compounds to substitute fatty and tallow characteristics in plant-based patties;Chekmarev;International Journal of Food Science & Technology,2022

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