Prediction of flavor of Maillard reaction product of beef tallow residue based on artificial neural network
Author:
Publisher
Elsevier BV
Subject
Food Science,Analytical Chemistry
Reference34 articles.
1. Development of a lexicon for beef flavor in intact muscle;Adhikari;Journal of Sensory Studies,2011
2. Glutamyl Oligopeptides as Factors Responsible for Tastes of a Proteinase-modified Soybean Protein;Arai;Agricultural and Biological Chemistry,1972
3. Tastes of L-Glutamyl Oligopeptides in Relation to Their Chromatographic Properties;Arai;Agricultural and Biological Chemistry,1973
4. Precursors of ethyldimethylpyrazine isomers and 2,3-diethyl-5-methylpyrazine formed in roasted beef;Cerny;Zeitschrift Fur Lebensmittel-Untersuchung Und-Forschung,1994
5. Changes in the physicochemical properties and flavour compounds of beef bone hydrolysates after Maillard reaction;Chiang;Food Research International,2019
Cited by 3 articles. 订阅此论文施引文献 订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献
1. Current trends and perspectives on salty and salt taste–enhancing peptides: A focus on preparation, evaluation and perception mechanisms of salt taste;Food Research International;2024-08
2. Insights into the Volatile Flavor Profiles of Two Types of Beef Tallow via Electronic Nose and Gas Chromatography–Ion Mobility Spectrometry Analysis;Foods;2024-05-11
3. Flavor formation of tilapia byproduct hydrolysates in Maillard reaction;Journal of Food Science;2024-02-05
1.学者识别学者识别
2.学术分析学术分析
3.人才评估人才评估
"同舟云学术"是以全球学者为主线，采集、加工和组织学术论文而形成的新型学术文献查询和分析系统，可以对全球学者进行文献检索和人才价值评估。用户可以通过关注某些学科领域的顶尖人物而持续追踪该领域的学科进展和研究前沿。经过近期的数据扩容，当前同舟云学术共收录了国内外主流学术期刊6万余种，收集的期刊论文及会议论文总量共计约1.5亿篇，并以每天添加12000余篇中外论文的速度递增。我们也可以为用户提供个性化、定制化的学者数据。欢迎来电咨询！咨询电话：010-8811{复制后删除}0370
www.globalauthorid.com
TOP
Copyright © 2019-2024 北京同舟云网络信息技术有限公司 京公网安备11010802033243号 京ICP备18003416号-3