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Physicochemical properties and flavor substances analyses of refined beef tallow with dry fractionation treatment.

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成果类型:
期刊论文
作者:
Zhou, Li;Zhang, Tianyu;Zheng, Meiyu;Wang, Shu;Li, Bin;...
作者机构:
[He, Dongping; Zhou, Li; Lei, Fenfen; Zheng, Meiyu; Zheng, Jingcheng; Zhang, Tianyu; Nie, Qiangsheng; Zhang, Qinfeng; Hu, Chuanrong] Key Laboratory of Edible Oil Quality and Safety for State Market Regulation, School of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, 430023, China
[He, Dongping; Zhou, Li; Lei, Fenfen; Zheng, Meiyu; Zheng, Jingcheng; Zhang, Tianyu; Nie, Qiangsheng; Hu, Chuanrong] Grain and Oil Resources Comprehensive Exploitation and Engineering Technology Research Center of State Administration of Grain, School of Food Science and Engineering, Wuhan Polytechnic University, Wuhan, 430023, China
[He, Dongping; Wang, Shu] Wuhan Institute for Food and Cosmetic Control, Wuhan, 430012, China
[Hu, Zhigang; Li, Bin] School of Mechanical Engineering, Wuhan Polytechnic University, Wuhan, 430023, China
[Lei, Fenfen] Wuhan Institute for Food and Cosmetic Control, Wuhan, 430012, China. Electronic address: fenfenlei@whpu.edu.cn
语种:
英文
关键词:
Beef tallow;Crystallization;Dry fractionation;Flavor substances;Physicochemical properties
期刊:
Food Chemistry
ISSN:
0308-8146
年:
2024
卷:
460
期:
Pt 3
页码:
140736
机构署名:
本校为第一机构
院系归属:
食品科学与工程学院
机械工程学院
摘要:
Dry fractionation represents a significant technique for separation of diverse fractions from beef tallow. The objective of this study was to undertake a systematic investigation of alterations in physicochemical properties, crystallization behavior, thermal properties, and flavor compounds that occur during the beef tallow dry fractionation process. The solid component yielded at 40, 30, and 15°C were 44.88%, 33.72%, and 13.04% respectively, with an 8.36% liquid content at 15°C, which was consistent with the characteristics of saturated fatt...

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