首页> Food research international (Ottawa, Ont.)> The effect of thermal times of circulating non-fried roast technique on the formation of (non)volatile compounds in roasted mutton by multi-chromatography techniques and heat transfer analysis.

The effect of thermal times of circulating non-fried roast technique on the formation of (non)volatile compounds in roasted mutton by multi-chromatography techniques and heat transfer analysis.

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第一作者： Huan,Liu

第一单位： School of Food Engineering, Yantai Key Laboratory of Nanoscience and Technology for Prepared Food, Yantai Engineering Research Center of Green Food Processing and Quality Control, Bionanotechnology Institute, Ludong University, Yantai 264025, China. Electronic address: sd_lh1990@126.com.

作者： Huan,Liu ^[1] ; Jingyu,Li ^[2] ; Dequan,Zhang ^[3] ; Nazimah,Hamid ^[4] ; Dengyong,Liu ^[5] ; Weiming,Hua ^[5] ; Chao,Du ^[2] ; Qianli,Ma ^[4] ; Hansheng,Gong ^[6]

作者单位： School of Food Engineering, Yantai Key Laboratory of Nanoscience and Technology for Prepared Food, Yantai Engineering Research Center of Green Food Processing and Quality Control, Bionanotechnology Institute, Ludong University, Yantai 264025, China. Electronic address: sd_lh1990@126.com. ^[1] School of Food Engineering, Yantai Key Laboratory of Nanoscience and Technology for Prepared Food, Yantai Engineering Research Center of Green Food Processing and Quality Control, Bionanotechnology Institute, Ludong University, Yantai 264025, China. ^[2] Institute of Food Science and Technology, Chinese Academy of Agricultural Sciences, Key Laboratory of Agro-Products Processing, Ministry of Agriculture and Rural Affairs, Beijing 100193, China. ^[3] Department of Food Science, Auckland University of Technology, Private Bag 92006, Auckland 1142, New Zealand. ^[4] College of Food Science and Technology, Bohai University, Jinzhou 121013, China. ^[5] School of Food Engineering, Yantai Key Laboratory of Nanoscience and Technology for Prepared Food, Yantai Engineering Research Center of Green Food Processing and Quality Control, Bionanotechnology Institute, Ludong University, Yantai 264025, China. Electronic address: hsgong_221@163.com. ^[6]

关键词 (Non)volatile compounds Circulating non-fried roast technique Roasted mutton Thermal conductivity Thermal diffusivity Water activity

医学主题词热温度(Hot Temperature);挥发性有机化合物(Volatile Organic Compounds);调味剂(Flavoring Agents);气相色谱-质谱法(Gas Chromatography-Mass Spectrometry)

DOI 10.1016/j.foodres.2023.113567

PMID 37986440

发布时间 2024-02-13

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