Changes of lipid oxidation, volatile and taste-active compounds during pan-heating of pork belly-Reference-Cited by-同舟云学术

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Changes of lipid oxidation, volatile and taste-active compounds during pan-heating of pork belly

Published:2023-10 Issue: Volume:172 Page:113106
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Wang Xingwei,Wang Xinshuo,Zhang Xiaoming,Liu Shaoquan^ORCID,Yu Jingyang,Cui Heping^ORCID,Xia Shuqin,Ho Chi-Tang

Funder

National Key Research and Development Program of China

Collaborative Innovationcenter of Food Safety and Quality Control in Jiangsu Province

Ministry of Science and Technology of the People's Republic of China Department of Science and Technology for Social Development

Publisher

Elsevier BV

Subject

Food Science

Reference50 articles.

1. Meat flavour in pork and beef - From animal to meal;Aaslyng;Meat Science,2017

2. Pork meat prepared by different cooking methods. A microstructural, sensorial and physicochemical approach;Angel-Rendon;Meat Science,2020

3. Formation of flavor volatile compounds at different processing stages of household stir-frying mutton sao zi in the northwest of China;Bai;LWT-Food Science and Technology,2021

4. Formation and Inhibition of Lipid Alkyl Radicals in Roasted Meat;Bao;Foods,2020

5. Analysis of the effect of steaming times on lipid composition of pork belly based on lipidomics technology;Bi;Journal of Food Composition and Analysis,2023

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2. Comprehensive foodomics analysis reveals key lipids affect aroma generation in beef;Food Chemistry;2024-12

3. Utilizing superheated steam to prepare traditional Chinese twice-cooked pork bellies, exploring its effects on the texture and flavor of fat layers;Meat Science;2024-11

4. Characterization of flavour components and identification of lipid flavour precursors in different cuts of pork by phospholipidomics;Food Chemistry;2024-11

5. Study on the adsorption and migration rule of Sichuan pepper characteristic volatile compounds during the cooking process in the sea cucumber body wall;Food Chemistry;2024-10

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