Supercritical co2 deodorization of dried pork liver-Reference-Cited by-同舟云学术

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Supercritical co2 deodorization of dried pork liver

Published:2023-04 Issue: Volume:70 Page:102455
ISSN:2212-9820
Container-title:Journal of CO2 Utilization
language:en
Short-container-title:Journal of CO2 Utilization

Author:

Abril B.^ORCID,Lorenzo J.M.,García-Pérez J.V.,Contreras M.^ORCID,Benedito J.

Funder

Ministerio de Economía y Competitividad

Gobierno de España Ministerio de Economía y Competitividad

Instituto Nacional de Investigación y Tecnología Agraria y Alimentaria

Publisher

Elsevier BV

Subject

Process Chemistry and Technology,Waste Management and Disposal,Chemical Engineering (miscellaneous)

Reference50 articles.

1. Characterization of edible pork by-products by means of yield and nutritional composition;Seong;Korean J. Food Sci. Anim. Resour.,2014

2. Values-added utilization of protein and hydrolysates from animal processing by-product livers: A review;Seong;Trends Food Sci. Technol.,2021

3. Opportunities and perspectives for utilisation of co-products in the meat industry;Lynch;Meat Sci.,2018

4. Antioxidant activity and peptidomic analysis of porcine liver hydrolysates using alcalase, bromelain, flavourzyme and papain enzymes;López-Pedrouso;Food Res. Int.,2020

5. Water desorption isotherms of pork liver and thermodynamic properties;Sánchez-Torres;LWT,2021

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2. Formation and regulation strategies for volatile off-flavor compounds in livestock meat, poultry meat, and their products: A comprehensive review;Trends in Food Science & Technology;2024-10

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4. Determination of key volatile fishy substances of sea cucumber powder during the processing and their removal by supercritical fluid extraction;Food Research International;2024-08

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