Flavor and texture characteristics of microwave-cooked Kung Pao Chicken by different heat conduction effects and further aroma improvement with moderate enzymatic hydrolyzed chicken fat-Reference-Cited by-同舟云学术

Flavor and texture characteristics of microwave-cooked Kung Pao Chicken by different heat conduction effects and further aroma improvement with moderate enzymatic hydrolyzed chicken fat

Published:2021 Issue:4 Volume:12 Page:1547-1557
ISSN:2042-6496
Container-title:Food & Function
language:en
Short-container-title:Food Funct.

Author:

Cui Heping¹²³⁴⁵^ORCID,Liu Dinghao¹²³⁴⁵,Xia Xue¹²³⁴⁵,Yu Jingyang¹²³⁴⁵,Hayat Khizar⁶⁷⁸⁹¹⁰,Zhang Xiaoming¹²³⁴⁵^ORCID,Ho Chi-Tang¹¹¹²¹³¹⁴^ORCID

Affiliation:

1. State Key Laboratory of Food Science and Technology

2. School of Food Science and Technology

3. Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province

4. Jiangnan University

5. Wuxi

6. Department of Food Science and Nutrition

7. College of Food and Agricultural Sciences

8. King Saud University

9. Riyadh 11451

10. Saudi Arabia

11. Department of Food Science

12. Rutgers University

13. New Brunswick

14. USA

Abstract

The flavor and texture of microwave-cooked Kung Pao Chicken were improved. This work is very significant for facilitating the industrialization and standardization of traditional foods, and its development in modern life style.

Funder

Collaborative Innovationcenter of Food Safety and Quality Control in Jiangsu Province

National Key Research and Development Program of China

Publisher

Royal Society of Chemistry (RSC)

Subject

General Medicine,Food Science

Link

http://pubs.rsc.org/en/content/articlepdf/2021/FO/D0FO02726J

Reference30 articles.

1. Microwave and Radio Frequency Processing

2. R. V. Decareau , Microwave Foods: New Product Development , Food and Nutrition Press , Washington D. C. , 1993