Inhibition effect of nitrogen‐filled technology on flavor degradation of infant nutrition powder-Reference-Cited by-同舟云学术

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Inhibition effect of nitrogen‐filled technology on flavor degradation of infant nutrition powder

Published:2022-08-30 Issue:11 Volume:46 Page:
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:Food Processing Preservation

Author:

Ju Huapeng¹,Wu Chao¹,Jiang Pengfei¹,Qi Libo¹,Lin Songyi¹

Affiliation:

1. National Engineering Research Center of Seafood, School of Food Science and Technology Dalian Polytechnic University Dalian Liaoning P. R. China

Publisher

Hindawi Limited

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.17045

Reference42 articles.

1. Volatile Sulphur Compounds in UHT Milk

2. Generation of process-derived flavors and off-flavors

3. Studies on Popcorn Aroma and Flavor Volatiles

4. Classification of Chinese honeys according to their floral origin by near infrared spectroscopy

5. Optimising water activity for storage of high lipid and high protein infant formula milk powder using multivariate analysis

Cited by 4 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. The revelation of characteristic volatile compounds in egg powder and analysis of their adsorption rules based on HS-GC-IMS technology;Food Chemistry;2024-12

2. Comparative Analysis of Characteristic Volatile Compounds in Five Types of Infant Nutrition Powders by HS-GC-IMS and GC-MS;Foods;2024-02-21

3. Study on the differences in flavor adsorption ability of sea cucumber each part based on HS-SPME-GC-MS;Food Bioscience;2024-02

4. Dual Action of Reduced Allergenicity and Improved Memory of Instant Soybean Powder Hydrolysates;Journal of Agricultural and Food Chemistry;2023-11-22

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