Strategies to reduce fishy odor in aquatic products: Focusing on formation mechanism and mitigation means.

Dai, Wanting; He, Shiying; Huang, Linshan; Lin, Shufang; Zhang, Miao; Chi, Chengdeng; Chen, Huibin

Dai, Wanting; He, Shiying; Huang, Linshan; Lin, Shufang; Zhang, Miao; Chi, Chengdeng; Chen, Huibin.

Afiliación

Dai W; College of Life Science, Fujian Normal University, Fuzhou 350117, PR China; College of Food, Nanchang University, Nanchang 330001, PR China; State Key Laboratory of Food Science and Resources, Nanchang 330001, PR China.
He S; College of Life Science, Fujian Normal University, Fuzhou 350117, PR China.
Huang L; College of Life Science, Fujian Normal University, Fuzhou 350117, PR China.
Lin S; College of Life Science, Fujian Normal University, Fuzhou 350117, PR China.
Zhang M; College of Life Science, Fujian Normal University, Fuzhou 350117, PR China.
Chi C; College of Life Science, Fujian Normal University, Fuzhou 350117, PR China.
Chen H; College of Life Science, Fujian Normal University, Fuzhou 350117, PR China; Southern Institute of Oceanography, Fujian Normal University, Fuzhou 350117, PR China. Electronic address: chuibin@fjnu.edu.cn.

Food Chem ; 444: 138625, 2024 Jun 30.

Article en En | MEDLINE | ID: mdl-38325089

Asunto(s)

Dieta; Odorantes; Humanos

Palabras clave

Absorption; Aquatic products; Biological metabolic transformation; Fishy compounds; Fishy odor control; Nanoliposome encapsulation; Odor formation mechanism

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Texto completo: 1 Colección: 01-internacional Banco de datos: MEDLINE Asunto principal: Dieta / Odorantes Límite: Humans Idioma: En Revista: Food Chem Año: 2024 Tipo del documento: Article

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