Evaluation of ultrasound-assisted process as an approach for improving the overall quality of unsmoked bacon-Reference-Cited by-同舟云学术

Evaluation of ultrasound-assisted process as an approach for improving the overall quality of unsmoked bacon

Published:2023-08 Issue: Volume:98 Page:106490
ISSN:1350-4177
Container-title:Ultrasonics Sonochemistry
language:en
Short-container-title:Ultrasonics Sonochemistry

Author:

Zhang Jian,Zhang Wangang,Ma Chao,Cai Jiaming

Publisher

Elsevier BV

Subject

Acoustics and Ultrasonics,Radiology, Nuclear Medicine and imaging,Chemical Engineering (miscellaneous),Inorganic Chemistry,Organic Chemistry,Environmental Chemistry

Reference41 articles.

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2. Insight into ultrasound-induced modifications of the proteome and flavor-related proteins of unsmoked bacon by applying label-free quantitation technology;Zhang;J. Agr. Food Chem.,2022

3. Anderson, K. E., Kadlubar, F. F., Kulldorff, M., Harnack, L., Gross, M., Lang, N. P., Barber, C, Rothman, N, & Sinha, R. (2005). Dietary intake of heterocyclic amines and benzo (a) pyrene: associations with pancreatic cancer. Cancer Epidem. Biomar. 14(9), 2261-2265.

4. Effects of ultrasound on the taste components from aqueous extract of unsmoked bacon;Zhang;Food Chem.,2021

5. Study on the influences of ultrasound on the flavor profile of unsmoked bacon and its underlying metabolic mechanism by using HS-GC-IMS;Zhang;Ultrason. Sonochem.,2021

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