Kinetic study of some flavor and bioactive compounds during fermentation of <i>Parkia biglobosa</i>-Reference-Cited by-同舟云学术

Kinetic study of some flavor and bioactive compounds during fermentation of Parkia biglobosa

Published:2022-07-10 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:

Esse Michel Y.¹²,Guehi Tagro S.¹,Lebrun Marc²³,Morel Gilles²³,Grabulos Joël²³,Mestres Christian²³,Achir Nawel²^ORCID

Affiliation:

1. Laboratoire de Biotechnologie et Microbiologie des Aliments, UFR de Sciences et Technologies des Aliments Université Nangui Abrogoua Abidjan Côte d'Ivoire

2. Qualisud Univ Montpellier, Institut Agro, CIRAD, Avignon Université, Univ de La Réunion Montpellier France

3. CIRAD, UMR QualiSud Montpellier France

Publisher

Hindawi Limited

Subject

General Chemical Engineering,General Chemistry,Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/jfpp.16888

Reference62 articles.

1. Odor-contributing volatile compounds of wild edible Nordic mushrooms analyzed with HS–SPME–GC–MS and HS–SPME–GC–O/FID

2. Volatile compounds produced by Bacillus species alkaline fermentation of bambara groundnut (Vigna subterranean (L.) Verdc) into a dawadawa-type African food condiment using headspace solid-phase microextraction and GC × GC–TOFMS

3. Changes in the Profile of Free Amino Acids and Biogenic Amines During the Extended Short Ripening of Portuguese Dry-Cured Ham

4. The problem of biogenic amines in fermented foods and the use of potential biogenic amine-degrading microorganisms as a solution

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