Effect of thermal treatments on processing and flavor quality of Acrossocheilus fasciatus

被引：0
|
作者：
Bu, Weichao [1 ]
Guo, Shuirong [2 ]
Zhu, Shicheng [1 ]
Zhou, Fan [3 ]
Bei, Yijiang [3 ]
Yao, Gaohua [3 ]
Qi, Ming [3 ]
Huang, Yuanfei [3 ]
Ding, Xueyan [3 ]
Xiang, Xingwei [1 ]
机构：
[1] College of Food Science and Technology, Zhejiang University of Technology, Hangzhou,310014, China
[2] Hangzhou Center for Agricultural Technology Extension, Hangzhou,310020, China
[3] Zhejiang Fisheries Technical Extension Center, Hangzhou,310012, China
来源：
LWT | 2025年 / 215卷
关键词：
D O I：
10.1016/j.lwt.2024.117273
中图分类号：
学科分类号：
摘要：
Gas chromatography
引用
收藏
相关论文
共 50 条
  • [41] Characterization of the flavor, sensory quality and in vitro bioaccessibility in cloudy pomegranate juice treated by high pressure and thermal processing
    Tian, Jun
    Cheng, Fengyun
    Yun, Yurou
    Yi, Junjie
    Cai, Shengbao
    Zhou, Linyan
    JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, 2023, 103 (02) : 666 - 679
  • [42] Influence of thermal processing on flavor and sensory profile of sturgeon meat
    Li, Xuefei
    Xie, Wei
    Bai, Fan
    Wang, Jinlin
    Zhou, Xiaodong
    Gao, Ruichang
    Xu, Xinxing
    Zhao, Yuanhui
    FOOD CHEMISTRY, 2022, 374
  • [43] The control effect and mechanism of antioxidants on the flavor deterioration of Sichuan pepper essential oil during thermal processing
    Chen, Kai
    Zhang, Min
    Mujumdar, Arun S.
    Deng, Dewei
    FOOD BIOSCIENCE, 2024, 60
  • [44] INSTRUMENTAL MEANS OF MONITORING FLAVOR QUALITY DURING PROCESSING AND STORAGE
    REINECCIUS, GA
    ABSTRACTS OF PAPERS OF THE AMERICAN CHEMICAL SOCIETY, 1995, 210 : 35 - AGFD
  • [45] Effect of Processing Technology and Phenolic Chemistry on Ultra-High Temperature Bovine Milk Flavor Quality
    Peterson, Devin G.
    Colahan-Sederstrom, Paula M.
    Potineni, Rajesh V.
    FLAVOR OF DAIRY PRODUCTS, 2007, 971 : 253 - 259
  • [46] Effect of Salt Addition at Different Processing Stages on the Quality and Volatile Flavor Components of Marinated Crayfish Tails
    Wang Z.
    Zhang Z.
    Zeng L.
    Lao M.
    Wang H.
    Wang Q.
    Peng L.
    Lu H.
    Zou S.
    Shipin Kexue/Food Science, 2024, 45 (11): : 52 - 60
  • [47] Effect of Astaxanthin Microspheres on the Quality and Flavor of Yogurt
    Wang F.
    Wang C.
    Wang Z.
    Jiang H.
    Min D.
    Liu X.
    Li S.
    Shipin Kexue/Food Science, 2021, 42 (08): : 172 - 178
  • [48] EFFECTS OF CERTAIN PROCESSING TREATMENTS ON FLAVOR OF STERILIZED CONCENTRATED MILK AS OBSERVED BY GAS CHROMATOGRAPHY
    BINGHAM, RJ
    SWANSON, AM
    JOURNAL OF DAIRY SCIENCE, 1964, 47 (06) : 669 - &
  • [49] THE EFFECT OF FEED, PREPARATION, AND PROCESSING ON FISH AND SEAFOOD FLAVOR
    FLICK, GJ
    LEGENDRE, M
    STANGELO, AJ
    ORY, RL
    JOURNAL OF THE AMERICAN OIL CHEMISTS SOCIETY, 1981, 58 (07) : A570 - A570
  • [50] The effect of calcium chloride and thermal postharvest treatments on storage ability and quality of fig fruit
    Antunes, MDC
    Oliveira, R
    Miguel, MG
    Martins, MA
    Pica, C
    Neves, MA
    PROCEEDINGS OF THE INTERNATIONAL CONFERENCE ON QUALITY IN CHAINS, VOLS 1 AND 2: AN INTEGRATED VIW ON FRUIT AND VEGETABLE QUALITY, 2003, (604): : 715 - 719
12345