Establishment of intermittent ultrasound-complex enzyme deodorization technology for tilapia based on GC-IMS and HS-SPME-GC/MS analysis-Reference-Cited by-同舟云学术

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Establishment of intermittent ultrasound-complex enzyme deodorization technology for tilapia based on GC-IMS and HS-SPME-GC/MS analysis

Published:2024-10 Issue: Volume:61 Page:104806
ISSN:2212-4292
Container-title:Food Bioscience
language:en
Short-container-title:Food Bioscience

Author:

Sun Xin,Liu Xiaoli,Yang Wei,Feng Anqi,Sun Tianyu,Jiang Qixing,Xie Wancui

Publisher

Elsevier BV

Reference47 articles.

1. Intermittent ultrasonic wave to improve oil recovery;Agi;Journal of Petroleum Science and Engineering,2018

2. Recent advances in the application of ultrasound to meat and meat products: Physicochemical and sensory aspects;Barretto;Food Reviews International,2022

3. Non‐thermal pretreatment affects Ginkgo biloba L. seed's product qualities, sensory, and physicochemical properties;Boateng;Journal of Food Science,2021

4. Optimisation of ultrasound-assisted enzymatic extraction conditions of umami compounds from fish by-products using the combination of fractional factorial design and central composite design;Bruno Siewe;Food Chemistry,2021

5. Characteristic fingerprints and volatile flavor compound variations in Liuyang Douchi during fermentation via HS-GC-IMS and HS-SPME-GC-MS;Chen;Food Chemistry,2021

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