Identification of off‐flavor compounds and deodorizing of cattle by‐products-Reference-Cited by-同舟云学术

登录注册会员服务联系我们

Identification of off‐flavor compounds and deodorizing of cattle by‐products

Published:2022-09-28 Issue:12 Volume:46 Page:
ISSN:0145-8884
Container-title:Journal of Food Biochemistry
language:en
Short-container-title:Journal of Food Biochemistry

Author:

Luo Jin¹^ORCID,Yu Qunli¹,Han Guangxin²,Zhang Xinjun³,Shi Hongmei⁴,Cao Hui⁵

Affiliation:

1. College of Food Science and Engineering Gansu Agricultural University Lanzhou China

2. Shangdong Lvrun Food Co. Linyi China

3. Ningxia Xiahua Meat Food Co. Zhongwei China

4. Gansu Province Gannan Animal Husbandry Veterinary Workstation Gannan China

5. Shanxi Qinbao Animal Husbandry Development Co. Baoji China

Funder

Agriculture Research System of China

Publisher

Hindawi Limited

Subject

Cell Biology,Pharmacology,Food Science,Biophysics

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfbc.14443

Reference32 articles.

1. The whole beast: Consumers’ perceptions of and willingness-to-eat animal by-products

2. Effects of different cooking methods on volatile flavor compounds of chicken breast

3. Development of a robust HS-SPME-GC-MS method for the analysis of solid food samples. Analysis of volatile compounds in fresh raw beef of differing lipid oxidation degrees

4. Analysis of volatile compounds in pork from four different pig breeds using headspace solid‐phase micro‐extraction/gas chromatography–mass spectrometry

Cited by 9 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Effect of yeast (Saccharomyces cerevisiae) fermentation on conformational changes in pig liver proteins and their ability to bind to characteristic aldehydes;Food Chemistry;2024-12

2. Establishment of intermittent ultrasound-complex enzyme deodorization technology for tilapia based on GC-IMS and HS-SPME-GC/MS analysis;Food Bioscience;2024-10

3. Formation and regulation strategies for volatile off-flavor compounds in livestock meat, poultry meat, and their products: A comprehensive review;Trends in Food Science & Technology;2024-10

4. Bovine liver hydrolysates based on six proteases: Physicochemical properties, emulsification characteristics, antioxidant capacity assessment, and peptide identification;LWT;2024-09

5. Strategies for Porcine Liver Valorization as a Source of Food Ingredients;Current Food Science and Technology Reports;2024-08-06

同舟云学术

1.学者识别学者识别

2.学术分析学术分析

3.人才评估人才评估

"同舟云学术"是以全球学者为主线，采集、加工和组织学术论文而形成的新型学术文献查询和分析系统，可以对全球学者进行文献检索和人才价值评估。用户可以通过关注某些学科领域的顶尖人物而持续追踪该领域的学科进展和研究前沿。经过近期的数据扩容，当前同舟云学术共收录了国内外主流学术期刊6万余种，收集的期刊论文及会议论文总量共计约1.5亿篇，并以每天添加12000余篇中外论文的速度递增。我们也可以为用户提供个性化、定制化的学者数据。欢迎来电咨询！咨询电话：010-8811{复制后删除}0370

www.globalauthorid.com

TOP

Copyright © 2019-2024 北京同舟云网络信息技术有限公司
京公网安备11010802033243号京ICP备18003416号-3