Application of efficient pre‐treatment by physical fields for improving the taste and flavor of processed chicken enzymatic hydrolysate-Reference-Cited by-同舟云学术

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Application of efficient pre‐treatment by physical fields for improving the taste and flavor of processed chicken enzymatic hydrolysate

Published:2022-07-18 Issue:10 Volume:46 Page:
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:Food Processing Preservation

Author:

Wu Jianghong¹²,Zhang Min¹³^ORCID,Qiu Liqing¹³,Liu Yaping⁴

Affiliation:

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

2. International Joint Laboratory on Food Safety Jiangnan University Wuxi China

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

4. Guangdong Galore Food Co., Ltd. Zhongshan China

Funder

Government of Jiangsu Province

Yangzhou City Agricultural Key R and D Program

Higher Education Discipline Innovation Project

National Key Research and Development Program of China

Publisher

Hindawi Limited

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.16921

Reference50 articles.

1. Impact of ultrasound pretreatment on whey protein hydrolysis by vegetable proteases

2. Bioactivities generated from meat proteins by enzymatic hydrolysis and the Maillard reaction

3. Effects of drying methods on quality attributes of peach (Prunus persica) leather

4. Characterization of the physicochemical changes and volatile compound fingerprinting during the chicken sugar-smoking process

Cited by 1 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. 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

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