Binding of aldehydes to myofibrillar proteins as affected by two‐step heat treatments
Author:
Affiliation:
1. National R&D Branch Center of Surimi and Surimi Products Processing, College of Food Science and EngineeringBohai University Jinzhou China
2. Beijing Laboratory for Food Quality and SafetyBeijing Technology and Business University Beijing China
Funder
National Natural Science Foundation of China
Publisher
Wiley
Subject
Nutrition and Dietetics,Agronomy and Crop Science,Food Science,Biotechnology
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1002/jsfa.10130
Reference40 articles.
1. Effects of thinned young apple polyphenols on the quality of grass carp (Ctenopharyngodon idellus) surimi during cold storage
2. Changes in lipids and fishy odour development in skin from Nile tilapia (Oreochromis niloticus) stored in ice
3. Determination of the effects of different washing processes on aroma characteristics in silver carp mince by MMSE–GC–MS, e-nose and sensory evaluation
4. Potential Contribution of Fish Feed and Phytoplankton to the Content of Volatile Terpenes in Cultured Pangasius (Pangasianodon hypophthalmus) and Tilapia (Oreochromis niloticus)
5. Characterisation of the volatiles of yellowfin tuna (Thunnus albacares) during storage by solid phase microextraction and GC–MS and their relationship to fish quality parameters
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