Improving the flavor of microbone meal with Flavourzyme by response surface method-Reference-Cited by-同舟云学术

Improving the flavor of microbone meal with Flavourzyme by response surface method

Published:2019-02-27 Issue:4 Volume:42 Page:
ISSN:0145-8876
Container-title:Journal of Food Process Engineering
language:en
Short-container-title:J Food Process Eng

Author:

Zhang Yin¹^ORCID,Zhang Longyi¹,Venkitasamy Chandrasekar²,Guo Siya¹,Pan Zhongli²,Ke Huan¹,Tang Huan¹,Huang Weiming¹,Zhao Liming¹³^ORCID

Affiliation:

1. Key Laboratory of Meat Processing of SichuanChengdu University Chengdu China

2. Department of Biological and Agricultural EngineeringUniversity of California Davis California

3. State Key Laboratory of Bioreactor Engineering, R&D Center of Separation and Extraction Technology in Fermentation IndustryEast China University of Science and Technology Shanghai China

Funder

Department of Science and Technology of Sichuan Province

China Postdoctoral Science Foundation

Education Department of Sichuan Province

National Natural Science Foundation of China

Publisher

Wiley

Subject

General Chemical Engineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpe.13040

Reference44 articles.

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2. Investigating the optimum conditions for minimized 3-chloropropane-1,2-diol esters content and improved sensory attributes during savory beef flavor preparation

3. Step hydrolysis of protein in Hypophthalmichthys molitrik bone by Protamex and Flavorzyme;Chen J.;Journal of Huazhong Agricultural University,2007

4. Application of response surface methodology for electrochemical destruction of cyanide;Cheng L. C.;International Journal of Physical Sciences,2012

5. Preparation of collagen polypeptide from sheep bone by the flavor protease;Cheng Z. L.;Science & Technology of Food Industry,2016

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