Taste compounds generation and variation of broth in pork meat braised processing by chemical analysis and an electronic tongue system-Reference-Cited by-同舟云学术

Taste compounds generation and variation of broth in pork meat braised processing by chemical analysis and an electronic tongue system

Published:2021-05-31 Issue: Volume: Page:
ISSN:0145-8884
Container-title:Journal of Food Biochemistry
language:en
Short-container-title:J Food Biochem

Author:

Yao Hui¹^ORCID,Xu Ye‐Ling¹,Liu Wei¹,Lu Ying¹²,Gan Jian‐Hong¹,Liu Yuan³^ORCID,Tao Ning‐Ping¹²⁴⁵,Wang Xi‐Chang¹²⁴⁵,Xu Chang‐Hua¹²⁴⁵^ORCID

Affiliation:

1. College of Food Science & Technology Shanghai Ocean University Shanghai P.R. China

2. Laboratory of Quality and Safety Risk Assessment for Aquatic Products on Storage and Preservation (Shanghai) Ministry of Agriculture Shanghai China

3. Department of Food Science & Technology, School of Agriculture & Biology Shanghai Jiao Tong University Shanghai P.R. China

4. Shanghai Engineering Research Center of Aquatic‐Product Processing & Preservation Shanghai China

5. National R&D Branch Center for Freshwater Aquatic Products Processing Technology (Shanghai) Shanghai China

Publisher

Wiley

Subject

Cell Biology,Pharmacology,Food Science,Biophysics

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfbc.13766

Reference44 articles.

1. Meat flavour in pork and beef – From animal to meal

2. Flavor Retention and Release from Beverages: A Kinetic and Thermodynamic Perspective

3. Beef broth flavour: study of flavour development

4. Non-volatile taste components of various broth cubes

5. Determination of sulfur and nitrogen compounds during the processing of dry fermented sausages and their relation to amino acid generation

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