Quality characteristics and volatile compounds of plant-based patties supplemented with biji powder-Reference-Cited by-同舟云学术

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Quality characteristics and volatile compounds of plant-based patties supplemented with biji powder

Published:2024-10 Issue: Volume:23 Page:101576
ISSN:2590-1575
Container-title:Food Chemistry: X
language:en
Short-container-title:Food Chemistry: X

Author:

Nam Jin-Kyung,Lee Ji Yun,Jang Hae Won

Funder

Ministry of Oceans and Fisheries

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

Korea Institute of Marine Science and Technology Promotion

Ministry of Agriculture, Food and Rural Affairs

Publisher

Elsevier BV

Reference38 articles.

1. Ahamed, Z., Seo, J. K., Eom, J. U., & Yang, H. S. (2023). Optimization of volatile compound extraction on cooked meat using HS-SPME-GC-MS, and evaluation of diagnosis to meat species using volatile compound by multivariate data analysis. LWT - Food Science and Technology, 188, 115374. https://doi.org/https://doi.org/10.1016/j.lwt.2023.115374.

2. Official Methods of Analysis,2000

3. Protein hydrolysate from underutilized legumes: Unleashing the potential for future functional foods;Azman;Preventive nutrition and food science,2023

4. Baugreet, S., Kerry, J. P., Botineştean, C., Allen, P., & Hamill, R. M. (2016). Development of novel fortified beef patties with added functional protein ingredients for the elderly. Meat Science, 122, 40-47. https://doi.org/https://doi.org/10.1016/j.meatsci.2016.07.004.

5. Cai, J. S., Zhu, Y. Y., Ma, R. H., Thakur, K., Zhang, J. G., & Wei, Z. J. (2021). Effects of roasting level on physicochemical, sensory, and volatile profiles of soybeans using electronic nose and HS-SPME-GC–MS. Food Chemistry, 340, 127880. https://doi.org/https://doi.org/10.1016/j.foodchem.2020.127880.

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