Effect of thermal treatment on aroma generation from bovine bone marrow extract during enzymatic hydrolysis-Reference-Cited by-同舟云学术

Effect of thermal treatment on aroma generation from bovine bone marrow extract during enzymatic hydrolysis

Published:2019-07-02 Issue:10 Volume:43 Page:
ISSN:0145-8892
Container-title:Journal of Food Processing and Preservation
language:en
Short-container-title:J Food Process Preserv

Author:

Begum Nabila¹,Raza Ali¹,Song Huanlu¹^ORCID,Zhang Yu¹,Zhang Lei²,Liu Peng²

Affiliation:

1. Beijing Innovation Center of Food Nutrition and Human Health, Laboratory of Molecular Sensory Science Beijing Technology and Business University Beijing China

2. Fushun Dufengxuan Gushen Biotechnology Co., Ltd. Fushun China

Publisher

Wiley

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.14105

Reference38 articles.

1. Effects of temperature and pH on the kinetics of caramelisation, protein cross-linking and Maillard reactions in aqueous model systems

2. Flavour-active compounds in thermally treated yeast extracts

3. Contribution of volatiles to rice aroma

4. Effect of pH on the Maillard Reaction of [13C5]Xylose, Cysteine, and Thiamin

5. Formation of Aroma Compounds from Ribose and Cysteine during the Maillard Reaction

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