Insight into the effect of frozen storage on the changes in volatile aldehydes and alcohols of marinated roasted beef meat: Potential mechanisms of their formation

Author:

Al-Dalali Sam,Li Cong,Xu Baocai

Funder

Fundamental Research Funds for the Central Universities

Hefei University of Technology

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference41 articles.

1. Effect of frozen storage on the lipid oxidation, protein oxidation, and flavor profile of marinated raw beef meat;Al-Dalali;Food Chemistry,2022

2. Evaluation of the effect of marination in different seasoning recipes on the flavor profile of roasted beef meat via chemical and sensory analysis;Al-Dalali;Journal of Food Biochemistry,2021

3. Perspectives on warmed-over-flavor;Asghar;Food Technology,1988

4. Maillard reaction products as encapsulants for fish oil powders;Augustin;Journal of Food Science,2006

5. Metabolic engineering of Escherichia coli for the production of cinnamaldehyde;Bang;Microbial Cell Factories,2016

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