Effect of ultrasound combined with sodium bicarbonate pretreatment on the taste and flavor of chicken broth-Reference-Cited by-同舟云学术

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Effect of ultrasound combined with sodium bicarbonate pretreatment on the taste and flavor of chicken broth

Published:2022-05-15 Issue: Volume: Page:
ISSN:0145-8876
Container-title:Journal of Food Process Engineering
language:en
Short-container-title:J Food Process Engineering

Author:

Wu Jianghong¹²,Zhang Min¹³^ORCID,Zhang Lihui¹,Liu Yaping⁴

Affiliation:

1. State Key Laboratory of Food Science and Technology Jiangnan University Wuxi Jiangsu China

2. Jiangsu Province International Joint Laboratory on Fresh Food Smart Processing and Quality Monitoring Jiangnan University Wuxi Jiangsu China

3. International Joint Laboratory on Food Safety Jiangnan University Wuxi Jiangsu China

4. R & D Center, Guangdong Galore Food Co., Ltd. Zhongshan Guangdong China

Funder

Higher Education Discipline Innovation Project

Publisher

Wiley

Subject

General Chemical Engineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpe.14072

Reference57 articles.

1. Effect of ultrasound-assisted enzyme treatment on the quality of chicken breast meat

2. Fatty acid profile, oxidative status, and content of volatile organic compounds in raw and cooked meat of different chicken strains

3. Non-volatile taste active compounds in the meat of Chinese mitten crab (Eriocheir sinensis)

4. Application of ultrasound technology in processing of ready-to-eat fresh food: A review

5. Effects of ultrasound pretreatment on the extent of Maillard reaction and the structure, taste and volatile compounds of chicken liver protein

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1. Sea Bass Fish Head Broth Treated by Thermo-Ultrasonication: Improving the Nutritional Properties and Emulsion Stability;Foods;2024-08-08

2. Effect of microwave combined with ultrasonic pretreatment on the flavor of composite stewed soup‐stock;Journal of Food Process Engineering;2024-07

3. Seasonal variations in the channel catfish (Ictalurus punctatus): Nutritional composition, texture, and physicochemical properties of myofibrillar protein;Food Bioscience;2024-06

4. Valorization of meat and bone residue by ultrasound and high voltage electrostatic field assisted two-stage enzymatic hydrolysis: Nutritional characteristics and flavor analysis;Food Bioscience;2023-12

5. Ultrasound-Assisted Enzymatic Protein Hydrolysis in Food Processing: Mechanism and Parameters;Foods;2023-11-04

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