Vibration mill‐assisted complex enzyme hydrolysis for flavoring of freeze‐dried sea cucumber powder-Reference-Cited by-同舟云学术

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Vibration mill‐assisted complex enzyme hydrolysis for flavoring of freeze‐dried sea cucumber powder

Published:2022-07-02 Issue:10 Volume:46 Page:
ISSN:0145-8884
Container-title:Journal of Food Biochemistry
language:en
Short-container-title:Journal of Food Biochemistry

Author:

Jin Dan‐li¹²,Chen Yue‐wen¹²^ORCID,Hong Xing‐de³,Chai Ting‐ting¹²,Ren Shao‐tian¹²,Ou Yang‐zhi¹²,Huang Xing‐xin¹²,Hu Hao‐ben¹²

Affiliation:

1. School of Food Science and Biotechnology Zhejiang Gongshang University Hangzhou Zhejiang China

2. Zhejiang Provincial Collaborative Innovation Center of Food Safety and Nutrition Zhejiang Gongshang University Hangzhou Zhejiang China

3. Qingdao Niucuisheng Biotechnology Co., Ltd. Yantai China

Funder

Natural Science Foundation of Zhejiang Province

Publisher

Hindawi Limited

Subject

Cell Biology,Pharmacology,Food Science,Biophysics

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfbc.14298

Reference46 articles.

1. Characterization of flavor volatile compounds in industrial stir‐frying mutton sao zi by GC‐MS, E‐nose, and physicochemical analysis

2. Changes in the Key Odorants of Italian Hazelnuts (Coryllus avellana L. Var. Tonda Romana) Induced by Roasting

3. Change regularity of the characteristics of Maillard reaction products derived from xylose and Chinese shrimp waste hydrolysates

4. Modification of Cucumaria frondosa hydrolysate through maillard reaction for sea cucumber peptide based-beverage

5. Characterization of volatile profile from ten different varieties of Chinese jujubes by HS-SPME/GC–MS coupled with E-nose

Cited by 3 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. Impact of thermal ultrasound on enzyme inactivation and flavor improvement of sea cucumber hydrolysates;Food Chemistry;2024-08

2. Determination of key volatile fishy substances of sea cucumber powder during the processing and their removal by supercritical fluid extraction;Food Research International;2024-08

3. Effects of different extraction methods on the release of non-volatile flavor components in shiitake mushroom (Lentinus edodes);Journal of Food Composition and Analysis;2024-04

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