Changes in odorants and flavor profile of heat‐processed beef flavor during storage-Reference-Cited by-同舟云学术

Changes in odorants and flavor profile of heat‐processed beef flavor during storage

Published:2022-11-09 Issue:12 Volume:87 Page:5208-5224
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:Journal of Food Science

Author:

Zhang Zeyu¹^ORCID,Blank Imre²^ORCID,Wang Bei¹,Cao Yanping¹

Affiliation:

1. Beijing Advanced Innovation Center for Food Nutrition and Human Health (BTBU), School of Food and Health, Beijing Higher Institution Engineering Research Center of Food Additives and Ingredients Beijing Technology & Business University (BTBU) Beijing China

2. Zhejiang Yiming Food Co. LTD Shanghai China

Publisher

Wiley

Subject

Food Science

Link

https://onlinelibrary.wiley.com/doi/pdf/10.1111/1750-3841.16363

Reference62 articles.

1. Aroma Extract Dilution Analysis of a Beeflike Process Flavor from Extruded Enzyme-Hydrolyzed Soybean Protein

2. Low intramuscular fat (but high in PUFA) content in cooked cured pork ham decreased Maillard reaction volatiles and pleasing aroma attributes

3. Sensory Relevance of Volatile Organic Sulfur Compounds in Food

4. Degradation of the Coffee Flavor Compound Furfuryl Mercaptan in Model Fenton-type Reaction Systems

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