Production of Volatile Compounds from Irradiated Oil Emulsion Containing Amino Acids or Proteins-Reference-Cited by-同舟云学术

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Production of Volatile Compounds from Irradiated Oil Emulsion Containing Amino Acids or Proteins

Published:2000-05 Issue:4 Volume:65 Page:612-616
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:J Food Science

Author:

Jo C.,Ahn D.U.

Publisher

Wiley

Subject

Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/j.1365-2621.2000.tb16059.x/fullpdf

Reference25 articles.

1. Packaging and Irradiation Effects on Lipid Oxidation and Volatiles in Pork Patties

2. Volatiles Production and Lipid Oxidation in Irradiated Cooked Sausage as Related to Packaging and Storage

3. Analysis of volatile components and the sensory characteristics of irradiated raw pork

4. Evaluations of Warmed-over Flavor during Chill Storage of Cooked Broiler Breast, Thigh and Skin by Chemical, Instrumental and Sensory Methods

5. EFFECT OF IRRADIATION ON VOLATILE CONSTITUENTS OF STORED HADDOCK FLESH

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1. Volatile Flavor Compounds of Gamma Irradiated Melon ( Cucumis melo L.) Seeds by Simultaneous Distillation Extraction and Gas Chromatography-Mass Spectrometry (GC-MS) Analysis;Analytical Letters;2024-07-29

2. Effects of ionizing radiation on organic volatile compounds from PEA protein isolate;Heliyon;2023-12

3. Influence of low-energy electron beam irradiation on the quality and shelf-life of vacuum-packaged pork stored under chilled and superchilled conditions;Meat Science;2023-01

4. The storage and preservation of meat: II—Nonthermal technologies;Lawrie's Meat Science;2023

5. Low-energy X-ray irradiation: A novel non-thermal microbial inactivation technology;Advances in Food and Nutrition Research;2022

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