Creating alternative seafood flavour from non-animal ingredients: A review of key flavour molecules relevant to seafood-Reference-Cited by-同舟云学术

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Creating alternative seafood flavour from non-animal ingredients: A review of key flavour molecules relevant to seafood

Published:2024-06 Issue: Volume:22 Page:101400
ISSN:2590-1575
Container-title:Food Chemistry: X
language:en
Short-container-title:Food Chemistry: X

Author:

Luo Jiaqiang,Frank Damian,Arcot Jayashree

Funder

Good Food Institute

Gourmet Foods International

Publisher

Elsevier BV

Reference112 articles.

1. Non-animal-based options for animal-based foods- towards a systematic terminology;Abbaspour;Frontiers in Nutrition,2023

2. Comparison of natural and roasted Turkish tombul hazelnut (Corylus avellana L.) volatiles and flavor by DHA/GC/MS and descriptive sensory analysis;Alasalvar;Journal of Agricultural and Food Chemistry,2003

3. Foods for plant-based diets: Challenges and innovations;Alcorta;Foods,2021

4. Volatile components of a yeast extract composition;Ames;Journal of Food Science,1985

5. Understanding fat, proteins and saliva impact on aroma release from flavoured ice creams;Ayed;Food Chemistry,2018

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