Effect of cooking methods on volatile compounds and texture properties in millet porridge-Reference-Cited by-同舟云学术

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Effect of cooking methods on volatile compounds and texture properties in millet porridge

Published:2024-10 Issue: Volume:23 Page:101652
ISSN:2590-1575
Container-title:Food Chemistry: X
language:en
Short-container-title:Food Chemistry: X

Author:

Liu Xinyang,Wang Shihao,Pan Meifan,Tian Ailing,Chen Kaixuan,Qu Wenwen,Zhou Wenkai,Zhou Yarui,Fan Lijjiao,Zhao Cong,Qu Lingyun,Liu Qiangwei,Wang Saihan,Zheng Chuanxu,Zheng Lili,Zhong Feng,Xu Lirong,Ma Aiguo

Funder

China Postdoctoral Science Foundation

National Natural Science Foundation of China

Publisher

Elsevier BV

Reference38 articles.

1. Volatile profile and multivariant analysis of Sanhuang chicken breast in combination with Chinese 5-spice blend and garam masala;Andaleeb;Food science and human wellness, 2023,2023

2. Vanillin biotechnology: The perspectives and future;Banerjee;Journal of the Science of Food and Agriculture,2019

3. Rheology of corn dough with gum arabic: Stress relaxation and two-cycle compression testing and their relationship with sensory attributes;Bhattacharya;Journal of Food Engineering,2006

4. Effect of cooking on aroma profiles of Chinese foxtail millet (Setaria italica) and correlation with sensory quality;Bi;Food Chemistry,2019

5. Physical and structural changes induced by high pressure on corn starch, rice flour and waxy rice flour;Cappa;Food Research International,2016

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