Deep-fried flavor: characteristics, formation mechanisms, and influencing factors.

Chang, Chang; Wu, Gangcheng; Zhang, Hui; Jin, Qingzhe; Wang, Xingguo

Chang, Chang; Wu, Gangcheng; Zhang, Hui; Jin, Qingzhe; Wang, Xingguo.

Afiliação

Chang C; School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, Jiangsu, China.
Wu G; School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, Jiangsu, China.
Zhang H; School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, Jiangsu, China.
Jin Q; School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, Jiangsu, China.
Wang X; School of Food Science and Technology, Collaborative Innovation Center of Food Safety and Quality Control in Jiangsu Province, Jiangnan University, Wuxi, Jiangsu, China.

Crit Rev Food Sci Nutr ; 60(9): 1496-1514, 2020.

Article em En | MEDLINE | ID: mdl-30740987

Assuntos

Culinária; Aromatizantes/química; Aromatizantes/metabolismo; Temperatura Alta; Reação de Maillard; Ácidos Graxos/química; Ácidos Graxos/metabolismo; Preferências Alimentares; Humanos; Oxirredução; Paladar

Palavras-chave

Deep-fat frying; Maillard reaction; amino acid; fatty acid composition; lipid oxidation; volatiles

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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Reação de Maillard / Culinária / Aromatizantes / Temperatura Alta Limite: Humans Idioma: En Revista: Crit Rev Food Sci Nutr Assunto da revista: CIENCIAS DA NUTRICAO Ano de publicação: 2020 Tipo de documento: Article País de afiliação: China

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