Optimization of ultrasonic-assisted extraction of flavor compounds from shrimp by-products and characterization of flavor profile of the extract.

Duppeti, Haritha; Nakkarike Manjabhatta, Sachindra; Bheemanakere Kempaiah, Bettadaiah

Duppeti, Haritha; Nakkarike Manjabhatta, Sachindra; Bheemanakere Kempaiah, Bettadaiah.

Afiliação

Duppeti H; Department of Meat and Marine Sciences, CSIR-Central Food Technological Research Institute, Mysuru, Karnataka 570020, India; Academy of Scientific and Innovative Research (AcSIR), Ghaziabad 201002, India; Department of Plantation Products, Spices and Flavour Technology, CSIR-Central Food Technological Research Institute, Mysuru, Karnataka 570020, India. Electronic address: hduppeti@gitam.edu.
Nakkarike Manjabhatta S; Department of Meat and Marine Sciences, CSIR-Central Food Technological Research Institute, Mysuru, Karnataka 570020, India; Academy of Scientific and Innovative Research (AcSIR), Ghaziabad 201002, India.
Bheemanakere Kempaiah B; Academy of Scientific and Innovative Research (AcSIR), Ghaziabad 201002, India; Department of Plantation Products, Spices and Flavour Technology, CSIR-Central Food Technological Research Institute, Mysuru, Karnataka 570020, India. Electronic address: bettadaiah@cftri.res.in.

Ultrason Sonochem ; 101: 106651, 2023 Dec.

Article em En | MEDLINE | ID: mdl-37862944

Assuntos

Alimentos Marinhos; Ultrassom; Solventes; Extratos Vegetais

Palavras-chave

Equivalent umami concentration; Flavor compounds; Response surface methodology; Sensory evaluation; Ultrasonication; White shrimp heads

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Texto completo: 1 Base de dados: MEDLINE Assunto principal: Ultrassom / Alimentos Marinhos Idioma: En Revista: Ultrason Sonochem Ano de publicação: 2023 Tipo de documento: Article

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