Unraveling the mechanism of aroma loss during prolonged hot air drying of non-smoked bacon: Insights into aroma compounds generation and retention-Reference-Cited by-同舟云学术

登录注册会员服务联系我们

Unraveling the mechanism of aroma loss during prolonged hot air drying of non-smoked bacon: Insights into aroma compounds generation and retention

Published:2024-10 Issue: Volume:194 Page:114927
ISSN:0963-9969
Container-title:Food Research International
language:en
Short-container-title:Food Research International

Author:

Wu Han,He Zhifei,Yang Li,Li Hongjun

Funder

Shaanxi Key Science and Technology Innovation Team Project

Key Technology Innovation Special of Key Industries of the Chongqing Science and Technology Bureau

Earmarked Fund for China Agriculture Research System

Chongqing Institute of Technology

Marathon

Publisher

Elsevier BV

Reference44 articles.

1. Covalent adduct formation between flavor compounds of various functional group classes and the model protein β-lactoglobulin;Anantharamkrishnan;Journal of Agricultural and Food Chemistry,2020

2. Lipid oxidation in low-moisture food: a review;Barden;Critical Reviews in Food Science and Nutrition,2016

3. Salt-induced changes in pork myofibrillar tissue investigated by FT-IR microspectroscopy and light microscopy;Boecker;Journal of Agricultural and Food Chemistry,2006

4. Effects of mulberry polyphenols on oxidation stability of sarcoplasmic and myofibrillar proteins in dried minced pork slices during processing and storage;Cheng;Meat Science,2020

5. Protein modification by thermal processing;Davis;Allergy,1998

同舟云学术

1.学者识别学者识别

2.学术分析学术分析

3.人才评估人才评估

"同舟云学术"是以全球学者为主线，采集、加工和组织学术论文而形成的新型学术文献查询和分析系统，可以对全球学者进行文献检索和人才价值评估。用户可以通过关注某些学科领域的顶尖人物而持续追踪该领域的学科进展和研究前沿。经过近期的数据扩容，当前同舟云学术共收录了国内外主流学术期刊6万余种，收集的期刊论文及会议论文总量共计约1.5亿篇，并以每天添加12000余篇中外论文的速度递增。我们也可以为用户提供个性化、定制化的学者数据。欢迎来电咨询！咨询电话：010-8811{复制后删除}0370

www.globalauthorid.com

TOP