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1دورية أكاديمية
المؤلفون: Zuoyong Zhang, Jiayi Chen, Li Zheng, Jinlong Zhao, Na Guo, Xue Fang, Xuan Lu, Fangyan Zhang, Guilan Zhu
المصدر: Food Chemistry: X, Vol 22, Iss , Pp 101491- (2024)
مصطلحات موضوعية: Rice protein isolate hydrolysate, Temperature, Cysteine, Maillard reaction, Antioxidant activity, Meaty flavor, Nutrition. Foods and food supply, TX341-641, Food processing and manufacture, TP368-456
وصف الملف: electronic resource
العلاقة: http://www.sciencedirect.com/science/article/pii/S259015752400378XTest; https://doaj.org/toc/2590-1575Test
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2دورية أكاديمية
المؤلفون: Evangelia Zioga, Marie Tøstesen, Sanne Kjærulf Madsen, Radhakrishna Shetty, Claus Heiner Bang-Berthelsen
المصدر: Future Foods, Vol 5, Iss , Pp 100138- (2022)
مصطلحات موضوعية: Plant-based, Enzymatic processes, Flavor profile, Maillard reaction, Umami, Meaty flavor, Nutrition. Foods and food supply, TX341-641, Food processing and manufacture, TP368-456
وصف الملف: electronic resource
العلاقة: http://www.sciencedirect.com/science/article/pii/S2666833522000260Test; https://doaj.org/toc/2666-8335Test
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3دورية أكاديمية
المؤلفون: Zioga, Evangelia, Tøstesen, Marie, Madsen, Sanne Kjærulf, Shetty, Radhakrishna, Bang-Berthelsen, Claus Heiner
المصدر: Zioga , E , Tøstesen , M , Madsen , S K , Shetty , R & Bang-Berthelsen , C H 2022 , ' Bringing plant-based Cli-meat closer to original meat experience : insights in flavor ' , Future Foods , vol. 5 , 100138 . https://doi.org/10.1016/j.fufo.2022.100138Test
مصطلحات موضوعية: Plant-based, Enzymatic processes, Flavor profile, Maillard reaction, Umami, Meaty flavor, /dk/atira/pure/sustainabledevelopmentgoals/zero_hunger, name=SDG 2 - Zero Hunger, /dk/atira/pure/sustainabledevelopmentgoals/good_health_and_well_being, name=SDG 3 - Good Health and Well-being, /dk/atira/pure/sustainabledevelopmentgoals/responsible_consumption_and_production, name=SDG 12 - Responsible Consumption and Production, /dk/atira/pure/sustainabledevelopmentgoals/climate_action, name=SDG 13 - Climate Action
وصف الملف: application/pdf
الإتاحة: https://doi.org/10.1016/j.fufo.2022.100138Test
https://orbit.dtu.dk/en/publications/df2814d3-1463-48c5-b0f7-55649cfef582Test
https://backend.orbit.dtu.dk/ws/files/283409531/1_s2.0_S2666833522000260_main.pdfTest -
4دورية أكاديمية
المؤلفون: Lopez, Jordan
المصدر: Masters Theses
مصطلحات موضوعية: hydrolyzed mushroom protein, sodium reduction, stable isotope dilution assay, meaty flavor
وصف الملف: application/pdf
العلاقة: https://trace.tennessee.edu/utk_gradthes/5644Test; https://trace.tennessee.edu/context/utk_gradthes/article/7178/viewcontent/utk.ir.td_12971.pdfTest
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5مورد إلكتروني
المصدر: Zioga , E , Tøstesen , M , Madsen , S K , Shetty , R & Bang-Berthelsen , C H 2022 , ' Bringing plant-based Cli-meat closer to original meat experience : insights in flavor ' , Future Foods , vol. 5 , 100138 .
مصطلحات الفهرس: Plant-based, Enzymatic processes, Flavor profile, Maillard reaction, Umami, Meaty flavor, dk/atira/pure/sustainabledevelopmentgoals/zero_hunger, SDG 2 - Zero Hunger, dk/atira/pure/sustainabledevelopmentgoals/good_health_and_well_being, SDG 3 - Good Health and Well-being, dk/atira/pure/sustainabledevelopmentgoals/responsible_consumption_and_production, SDG 12 - Responsible Consumption and Production, dk/atira/pure/sustainabledevelopmentgoals/climate_action, SDG 13 - Climate Action, article