Steam‐assisted roasting inhibits formation of heterocyclic aromatic amines and alters volatile flavour profile of beef steak-Reference-Cited by-同舟云学术

登录注册会员服务联系我们

Steam‐assisted roasting inhibits formation of heterocyclic aromatic amines and alters volatile flavour profile of beef steak

Published:2020-04-06 Issue:9 Volume:55 Page:3061-3072
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int J Food Sci Technol

Author:

Feng Ruihong¹,Bao Yulong¹,Liu Dongmei¹,Zhang Shuang¹,Wang Yong²,Chen Dongpo²,Zhou Peng¹^ORCID

Affiliation:

1. State Key Laboratory of Food Science and Technology School of Food Science and Technology Jiangnan University 1800 Lihu Road Wuxi 214122 China

2. Hangzhou Robam Appliances Co. Ltd. Hangzhou 311100 China

Funder

National Natural Science Foundation of China

China Postdoctoral Science Foundation

Natural Science Foundation of Jiangsu Province

Higher Education Discipline Innovation Project

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/ijfs.14570

Reference38 articles.

1. Relating Food Engineering to Cooking and Gastronomy

2. Heterocyclic Amines: 1. Kinetics of Formation of Polar and Nonpolar Heterocyclic Amines as a Function of Time and Temperature

3. Process Flavors

4. Relationship between oxygen concentration, shear force and protein oxidation in modified atmosphere packaged pork

5. Influence of cooking conditions on cooking loss and tenderness of raw and marinated chicken breast meat

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. Enhancement of culled ewes’ meat quality: Effects of aging method and time;Food Chemistry: X;2024-10

2. Heterocyclic Amines in Meat and Meat Products: Occurrence, Formation, Mitigation, Health Risks and Intervention;Food Reviews International;2023-06-05

3. Effect of the fortification with astaxanthin on the quality parameters and heterocyclic amines content of meatballs;International Journal of Food Science & Technology;2022-10-07

4. How Volatile Compounds, Oxidative Profile and Sensory Evaluation Can Change with Vacuum Aging in Donkey Meat;Animals;2020-11-16

同舟云学术

1.学者识别学者识别

2.学术分析学术分析

3.人才评估人才评估

"同舟云学术"是以全球学者为主线，采集、加工和组织学术论文而形成的新型学术文献查询和分析系统，可以对全球学者进行文献检索和人才价值评估。用户可以通过关注某些学科领域的顶尖人物而持续追踪该领域的学科进展和研究前沿。经过近期的数据扩容，当前同舟云学术共收录了国内外主流学术期刊6万余种，收集的期刊论文及会议论文总量共计约1.5亿篇，并以每天添加12000余篇中外论文的速度递增。我们也可以为用户提供个性化、定制化的学者数据。欢迎来电咨询！咨询电话：010-8811{复制后删除}0370

www.globalauthorid.com

TOP

Copyright © 2019-2024 北京同舟云网络信息技术有限公司
京公网安备11010802033243号京ICP备18003416号-3