Flavor formation analysis based on sensory profiles and lipidomics of unrinsed mixed sturgeon surimi gels-Reference-Cited by-同舟云学术

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Flavor formation analysis based on sensory profiles and lipidomics of unrinsed mixed sturgeon surimi gels

Published:2023-03 Issue: Volume:17 Page:100534
ISSN:2590-1575
Container-title:Food Chemistry: X
language:en
Short-container-title:Food Chemistry: X

Author:

Xu Pengfei,Liu Li,Liu Kang,Wang Jinlin,Gao Ruichang,Zhao Yuanhui,Bai Fan,Li Yujin,Wu Jihong,Zeng Mingyong,Xu Xinxing

Funder

National Natural Science Foundation of China

China Postdoctoral Science Foundation

Shandong Province Natural Science Foundation

Publisher

Elsevier BV

Subject

Food Science,Analytical Chemistry

Reference47 articles.

1. Formation and characterisation of melanoidin-like polycondensation products from amino acids and lipid oxidation products;Adams;Food Chemistry,2009

2. Significant influence of particular unsaturated fatty acids and pH on the volatile compounds in meat-like model systems;Ba;Meat Science,2013

3. Low intramuscular fat (but high in PUFA) content in cooked cured pork ham decreased Maillard reaction volatiles and pleasing aroma attributes;Benet;Food Chemistry,2016

4. Non-volatile taste active compounds in the meat of Chinese mitten crab (Eriocheir sinensis);Chen;Food Chemistry,2007

5. Lipidomics in food science;Chen;Current Opinion in Food Science,2017

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