Comparative analysis of thermal processing on aroma‐active compounds of egg curd-Reference-Cited by-同舟云学术

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Comparative analysis of thermal processing on aroma‐active compounds of egg curd

Published:2020-06-24 Issue:9 Volume:44 Page:
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:J Food Process Preserv

Author:

Dong Yuanyuan¹,Li Ruijia¹,Zheng Yajie¹,Zhang Ming¹^ORCID

Affiliation:

1. School of Food and Chemical Engineering Beijing Technology and Business University Beijing China

Funder

National Natural Science Foundation of China

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.14664

Reference43 articles.

1. Measuring Lipid Oxidation Volatiles in Meats

2. Mechanisms of Formation of Alkylpyrazines in the Maillard Reaction

3. Flavor Characterization of Sugar-Added Pennywort (Centella asiatica L.) Juices Treated with Ultra-High Pressure and Thermal Processes

4. Evaluation of potent odorants in heated egg yolk by aroma extract dilution analysis

5. Effect of Temperature on Flavor Compounds and Sensory Characteristics of Maillard Reaction Products Derived from Mushroom Hydrolysate

Cited by 2 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. Effects of konjac glucomannan on physicochemical and rheological properties of whole egg liquid and in vitro fermentation of egg curd;International Journal of Biological Macromolecules;2023-08

2. Physicochemical and sensory properties of egg curd as affected by raw materials and lecithin;Journal of Food Processing and Preservation;2021-08

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