Characterization of salted egg yolk flavoring prepared by enzyme hydrolysis and microwave irradiation
Published 2020 View Full Article
- Home
- Publications
- Publication Search
- Publication Details
Title
Characterization of salted egg yolk flavoring prepared by enzyme hydrolysis and microwave irradiation
Authors
Keywords
Salted egg yolk flavoring, Microwave treatment, Lipid oxidation, Volatile compounds
Journal
FOOD CHEMISTRY
Volume 338, Issue -, Pages 127913
Publisher
Elsevier BV
Online
2020-09-06
DOI
10.1016/j.foodchem.2020.127913
References
Ask authors/readers for more resources
Related references
Note: Only part of the references are listed.- Use of egg yolk phospholipids to generate chicken meat odorants
- (2019) De-Wei Chen et al. FOOD CHEMISTRY
- Changes in structure and flavor of egg yolk gel induced by lipid migration under heating
- (2019) Xiao-le Xiang et al. FOOD HYDROCOLLOIDS
- Effect of enzymatic hydrolysis on heat stability and emulsifying properties of egg yolk
- (2019) Yang Gao et al. FOOD HYDROCOLLOIDS
- Selectivity of phospholipid hydrolysis by phospholipase A 2 enzymes in activated cells leading to polyunsaturated fatty acid mobilization
- (2018) Alma M. Astudillo et al. BIOCHIMICA ET BIOPHYSICA ACTA-MOLECULAR AND CELL BIOLOGY OF LIPIDS
- Enzymatic hydrolysis of flaxseed ( Linum usitatissimum L.) protein and sensory characterization of Maillard reaction products
- (2018) Chao-Kun Wei et al. FOOD CHEMISTRY
- Combination effects of NaOH and NaCl on the rheology and gel characteristics of hen egg white proteins
- (2018) Junhua Li et al. FOOD CHEMISTRY
- Effects of selected phosphate salts on gelling properties and water state of whole egg gel
- (2018) Junhua Li et al. FOOD HYDROCOLLOIDS
- Characterization of Potent Aroma Compounds in Preserved Egg Yolk by Gas Chromatography–Olfactometry, Quantitative Measurements, and Odor Activity Value
- (2018) Yu Zhang et al. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY
- Spray dried flaxseed oil powdered microcapsules obtained using milk whey proteins-alginate double layer emulsions
- (2018) Silvana A. Fioramonti et al. FOOD RESEARCH INTERNATIONAL
- Changes in physico-chemical properties, microstructure, protein structures and intermolecular force of egg yolk, plasma and granule gels during salting
- (2018) Lilan Xu et al. FOOD CHEMISTRY
- Effects of storage time and temperature on lipid oxidation of egg powders enriched with natural antioxidants
- (2017) Paula Toshimi Matumoto-Pintro et al. FOOD CHEMISTRY
- Development of a low resolution 1 H NMR spectroscopic technique for the study of matrix mobility in fresh and freeze-thawed hen egg yolk
- (2016) Carmen Au et al. FOOD CHEMISTRY
- Lipidomic investigation of eggs' yolk: Changes in lipid profile of eggs from different conditions
- (2016) Ana M. Campos et al. FOOD RESEARCH INTERNATIONAL
- Effects of sequential enzymatic hydrolysis on structural, bioactive and functional properties of Phaseolus lunatus protein isolate
- (2014) Erik Polanco-Lugo et al. Food Science and Technology
- Egg yolk hydrolysed granules: Characteristics, rheological properties and applications
- (2013) Janire Orcajo et al. FOOD AND BIOPRODUCTS PROCESSING
- Lipid oxidation in baked products: Impact of formula and process on the generation of volatile compounds
- (2013) Murielle Maire et al. FOOD CHEMISTRY
- Microwave food processing—A review
- (2013) S. Chandrasekaran et al. FOOD RESEARCH INTERNATIONAL
- Discrimination of Edible Vegetable Oil Adulteration with Used Frying Oil by Low Field Nuclear Magnetic Resonance
- (2012) Qing Zhang et al. Food and Bioprocess Technology
- Odour quality of spray-dried hens’ egg powders: The influence of composition, processing and storage conditions
- (2012) Cécile Rannou et al. FOOD CHEMISTRY
- Formation of Strecker aldehydes between protein carbonyls – α-Aminoadipic and γ-glutamic semialdehydes – and leucine and isoleucine
- (2011) Mario Estévez et al. FOOD CHEMISTRY
- Maillard reaction kinetics in milk powder: Effect of water activity at mild temperatures
- (2009) A.S. Pereyra Gonzales et al. INTERNATIONAL DAIRY JOURNAL
- Egg yolk protein modification by controlled enzymatic hydrolysis for improved functionalities
- (2009) Guang Wang et al. INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
- Microwave freeze drying of sea cucumber (Stichopus japonicus)
- (2009) Xu Duan et al. JOURNAL OF FOOD ENGINEERING
- Monitoring of warmed-over flavour in pork using the electronic nose – correlation to sensory attributes and secondary lipid oxidation products
- (2008) Kaja Tikk et al. MEAT SCIENCE
- Effects of egg yolk powder addition to the flour dough on the lipid oxidation development during frying
- (2007) Haeyoung Kim et al. LWT-FOOD SCIENCE AND TECHNOLOGY
Find Funding. Review Successful Grants.
Explore over 25,000 new funding opportunities and over 6,000,000 successful grants.
ExploreCreate your own webinar
Interested in hosting your own webinar? Check the schedule and propose your idea to the Peeref Content Team.
Create Now