Effects of yeast fermentation on transforming the volatile compounds of unsalted pork hydrolysate-Reference-Cited by-同舟云学术

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Effects of yeast fermentation on transforming the volatile compounds of unsalted pork hydrolysate

Published:2020-11-06 Issue:5 Volume:56 Page:2291-2303
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int. J. Food Sci. Technol.

Author:

Li Xinzhi¹^ORCID,Lee Pin‐Rou²³,Taniasuri Fransisca²⁴,Liu Shao‐Quan¹⁵

Affiliation:

1. Department of Food Science and Technology National University of Singapore Science Drive 3 Singapore117543Singapore

2. Kay Lee Pte Ltd 31 Ubi Road, #01‐05, Foodaxis Singapore408694Singapore

3. Occasions Catering Pte Ltd 1 Senoko Ave, #04‐05, Foodaxis758297Singapore

4. Performance Labs Pte Ltd 12 Marina View, #21‐03/04, Asia Square Tower 2 Singapore018961Singapore

5. National University of Singapore (Suzhou) Research Institute No. 377 Linquan Street, Suzhou Industrial Park Suzhou, Jiangsu215123China

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/ijfs.14850

Reference30 articles.

1. Flavour formation by amino acid catabolism

2. Effect of gene disruptions of the TCA cycle on production of succinic acid in Saccharomyces cerevisiae

3. TCA cycle activity in Saccharomyces cerevisiae is a function of the environmentally determined specific growth and glucose uptake rates

4. Detection of 2‐pentylfuran in the breath of patients with Aspergillus fumigatus;Chambers S.T.;Sabouraudia,2009

5. Yeast derivatives (extracts and autolysates) in winemaking: Release of volatile compounds and effects on wine aroma volatility

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1. Effect of Sequential Inoculation of Tetragenococcus halophilus and Wickerhamomyces anomalus on the Flavour Formation of Early-Stage Moromi Fermented at a Lower Temperature;Foods;2023-09-21

2. The effect of aged pork fat on the quality and volatile compounds of Chi-aroma Baijiu;Food Science and Technology;2023

3. Modulation of aroma compounds in yeast and lactic acid bacterium co‐fermented pork hydrolysates by thermal treatment and addition of aroma precursors (cysteine and xylose);International Journal of Food Science & Technology;2022-01-17

4. Effect of co-inoculation and sequential inoculation of Lactobacillus fermentum and Pichia kluyveri on pork hydrolysates fermentation;Food Bioscience;2021-12

5. Impacts of thermal treatment, xylose and cysteine addition on aroma compounds profile in lactic acid bacterium fermented pork hydrolysates;LWT;2021-12

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