Low-temperature and long-time heating regimes on non-volatile compound and taste traits of beef assessed by the electronic tongue system-Reference-Cited by-同舟云学术

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Low-temperature and long-time heating regimes on non-volatile compound and taste traits of beef assessed by the electronic tongue system

Published:2020-08 Issue: Volume:320 Page:126656
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Ismail Ishamri,Hwang Young-Hwa,Joo Seon-Tea^ORCID

Funder

Ministry of Agriculture, Food and Rural Affairs

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference33 articles.

1. Influence of heating time and oxygen availability on lipid oxidation in meat emulsions;Andreo;European Journal of Lipid Science and Technology,2003

2. Electronic noses and tongues: Applications for the food and pharmaceutical industries;Baldwin;Sensors,2011

3. Validation of a reversed-phase HPLC method for quantitative amino acid analysis;Bartolomeo;Journal of Biomolecular Techniques,2006

4. Salt enhances flavour by suppressing bitterness;Breslin;Nature,1997

5. Interactions among salty, sour and bitter compounds;Breslin;Trends in Food Science & Technology,1996

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