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Production of cultured fat with peanut wire-drawing protein scaffold and quality evaluation based on texture and volatile compounds analysis.
Song, Wen-Juan; Liu, Pei-Pei; Zheng, Yan-Yan; Meng, Zi-Qing; Zhu, Hao-Zhe; Tang, Chang-Bo; Li, Hui-Xia; Ding, Shi-Jie; Zhou, Guang-Hong.
Affiliation
  • Song WJ; College of Animal Science and Technology, Nanjing Agricultural University, Nanjing 210095, PR China.
  • Liu PP; College of Animal Science and Technology, Nanjing Agricultural University, Nanjing 210095, PR China.
  • Zheng YY; College of Food Science and Technology, Nanjing Agricultural University, National Center of Meat Quality and Safety Nanjing, MOST, Key Laboratory of Meat Processing and Quality Control, MOE, Key Laboratory of Meat Processing, MOA, Nanjing, 210095, PR China.
  • Meng ZQ; College of Food Science and Technology, Nanjing Agricultural University, National Center of Meat Quality and Safety Nanjing, MOST, Key Laboratory of Meat Processing and Quality Control, MOE, Key Laboratory of Meat Processing, MOA, Nanjing, 210095, PR China.
  • Zhu HZ; College of Food Science and Technology, Nanjing Agricultural University, National Center of Meat Quality and Safety Nanjing, MOST, Key Laboratory of Meat Processing and Quality Control, MOE, Key Laboratory of Meat Processing, MOA, Nanjing, 210095, PR China.
  • Tang CB; College of Food Science and Technology, Nanjing Agricultural University, National Center of Meat Quality and Safety Nanjing, MOST, Key Laboratory of Meat Processing and Quality Control, MOE, Key Laboratory of Meat Processing, MOA, Nanjing, 210095, PR China.
  • Li HX; College of Animal Science and Technology, Nanjing Agricultural University, Nanjing 210095, PR China. Electronic address: lihuixia@njau.edu.cn.
  • Ding SJ; College of Food Science and Technology, Nanjing Agricultural University, National Center of Meat Quality and Safety Nanjing, MOST, Key Laboratory of Meat Processing and Quality Control, MOE, Key Laboratory of Meat Processing, MOA, Nanjing, 210095, PR China. Electronic address: shijieding@njau.edu.cn
  • Zhou GH; College of Food Science and Technology, Nanjing Agricultural University, National Center of Meat Quality and Safety Nanjing, MOST, Key Laboratory of Meat Processing and Quality Control, MOE, Key Laboratory of Meat Processing, MOA, Nanjing, 210095, PR China. Electronic address: guanghong.zhou@hotmail
Food Res Int ; 160: 111636, 2022 10.
Article in En | MEDLINE | ID: mdl-36076375
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Full text: 1 Collection: 01-internacional Database: MEDLINE Main subject: Arachis / Subcutaneous Fat Limits: Animals Language: En Journal: Food Res Int Year: 2022 Document type: Article Country of publication: Canadá
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Full text: 1 Collection: 01-internacional Database: MEDLINE Main subject: Arachis / Subcutaneous Fat Limits: Animals Language: En Journal: Food Res Int Year: 2022 Document type: Article Country of publication: Canadá