Effect of e-beam irradiation and microwave heating on the fatty acid composition and volatile compound profile of grass carp surimi

网站地图 | English | 公务邮箱

About the library

Background
History
Leadership
Organization

Opening Hours
Collections
Help Via Email

Electronic Information Resources

Effect of e-beam irradiation and microwave heating on the fatty acid composition and volatile compound profile of grass carp surimi

详细信息查看全文

作者：Hongfei Zhang^a ; Wei Wang^a ; Haiyan Wang^a ; Qingfu Ye^a ; ^{qfye@zju.edu.cn" class="auth_mail" title="E-mail the corresponding author}
关键词：Grass carp surimi ; E-beam irradiation ; Microwave cook ; Fatty acids ; Volatile compounds
刊名：Radiation Physics and Chemistry
出版年：2017
出版时间：January 2017
年：2017
卷：130
期：Complete
页码：436-441
全文大小：317 K

文摘

•: E-beam irradiation generated three novel volatile compounds.
•: E-beam irradiation increased the relative proportions of alcohols, aldehydes, and ketones.
•: E-beam irradiation coupled to microwave heating increased aldehyde levels and generated five heterocyclic compounds.
•: E-beam irradiation at 5 and 7 kGy decreased the levels of unsaturated fatty acids, but did not affect trans fatty acid levels.

NGLC 2004-2010.National Geological Library of China All Rights Reserved.
Add:29 Xueyuan Rd,Haidian District,Beijing,PRC. Mail Add: 8324 mailbox 100083
For exchange or info please contact us via email.