EFFECT OF PH ON CHICKEN BROTH FLAVOR

被引：0
|
作者：
PIPPEN, EL
HANSON, HL
LINEWEAVER, H
DEFREMERY, D
机构：
来源：
POULTRY SCIENCE | 1964年 / 43卷 / 05期
关键词：
D O I：
暂无
中图分类号：
S8 [畜牧、 动物医学、狩猎、蚕、蜂];
学科分类号：
0905 ;
摘要：
引用
收藏
页码：1351 / &
相关论文
共 50 条
  • [1] CHICKEN BROTH FLAVOR AND PH
    PIPPEN, EL
    DEFREMER.D
    LINEWEAVER, H
    HANSON, HL
    [J]. POULTRY SCIENCE, 1965, 44 (03) : 816 - +
  • [2] Effect of ultrasound combined with sodium bicarbonate pretreatment on the taste and flavor of chicken broth
    Wu, Jianghong
    Zhang, Min
    Zhang, Lihui
    Liu, Yaping
    [J]. JOURNAL OF FOOD PROCESS ENGINEERING, 2023, 46 (06)
  • [3] REVIEW OF LITERATURE ON CHICKEN FLAVOR AND REPORT OF ISOLATION OF SEVERAL NEW CHICKEN FLAVOR COMPONENTS FROM AQUEOUS COOKED CHICKEN BROTH
    WILSON, RA
    KATZ, I
    [J]. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1972, 20 (04) : 741 - &
  • [4] Flavor enhancement of chicken broth from boiled celery constituents
    Kurobayashi, Yoshiko
    Katsumi, Yuko
    Fujita, Akira
    Morimitsu, Yasujiro
    Kubota, Kikue
    [J]. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 2008, 56 (02) : 512 - 516
  • [5] CHICKEN FLAVOR - SEPARATION AND CONCENTRATION OF ITS VOLATILE COMPONENTS FROM BROTH
    BOUTHILET, RJ
    [J]. FOOD RESEARCH, 1950, 15 (04): : 322 - 325
  • [6] The effect of enzymatic hydrolysis on the flavor improvement of chicken broth by characterizing key taste and odor-active compounds
    Liao, Minjie
    Peng, Siyi
    Guo, Haibin
    Yuan, Xin
    Li, Kaixin
    Ma, Lingjun
    Chen, Fang
    Hu, Xiaosong
    Liao, Xiaojun
    Ji, Junfu
    [J]. FOOD BIOSCIENCE, 2024, 62
  • [7] Effect of Stewing Time on the Small Molecular Metabolites, Free Fatty Acids, and Volatile Flavor Compounds in Chicken Broth
    Jia, Rong
    Yang, Yucai
    Liao, Guozhou
    Yang, Yuan
    Gu, Dahai
    Wang, Guiying
    [J]. FOOD SCIENCE OF ANIMAL RESOURCES, 2024, 44 (03)
  • [8] Gelatin enhances the flavor of chicken broth: A perspective on the ability of emulsions to bind volatile compounds
    Qi, Jun
    Xu, Ying
    Xie, Xiao-fei
    Zhang, Wen-wen
    Wang, Hu-hu
    Xu, Xing-lian
    Xiong, Guo-yuan
    [J]. FOOD CHEMISTRY, 2020, 333
  • [9] Effect of Sex on Flavor-related and Functional Compounds in Freeze-dried Broth Made from Korean Native Chicken
    Jayasena, Dinesh D.
    Jung, Samooel
    Kim, Hyun Joo
    Alahakoon, Amali U.
    Nam, Ki Chang
    Jo, Cheorun
    [J]. KOREAN JOURNAL FOR FOOD SCIENCE OF ANIMAL RESOURCES, 2014, 34 (04) : 448 - 456
  • [10] Characterization of odor-active compounds of chicken broth and improved flavor by thermal modulation in electrical stewpots
    Zhang, Man
    Chen, Xiao
    Hayat, Khizar
    Duhoranimana, Emmanuel
    Zhang, Xiaoming
    Xia, Shuqin
    Yu, Jingyang
    Xing, Fenglei
    [J]. FOOD RESEARCH INTERNATIONAL, 2018, 109 : 72 - 81
12345