Chemical property, bioactive constituent and volatile compound changes of beef tallow during an improved flavor-retaining refining approach

首页 > 成果 > 详情

认领

导出

Link by DOI

反馈

作者信息关键词期刊信息基础信息归属信息摘要

成果类型：

期刊论文

作者：

Zhou, Li;Zheng, Meiyu;Zhang, Tianyu;Wang, Shu;Jiang, Xiaoming;...

通讯作者：

Lei, Fenfen;Zhang, QF

作者机构：

[Zhou, Li; Lei, Fenfen; Lei, FF; Zhang, Qinfeng; He, Dongping; Zhang, QF; Zheng, Meiyu; Zheng, Jingcheng; Zhang, Tianyu; Nie, Qiangsheng; Hu, Chuanrong] Wuhan Polytech Univ, Sch Food Sci & Engn, Key Lab Edible Oil Qual & Safety, State Adm Market Regulat, Wuhan 430023, Peoples R China.

[Zhou, Li; Lei, Fenfen; He, Dongping; Zheng, Meiyu; Zheng, Jingcheng; Zhang, Tianyu; Nie, Qiangsheng; Hu, Chuanrong] Wuhan Polytech Univ, Coll Food Sci & Engn, Grain & Oil Resources Comprehens Exploitat & Engn, State Adm Grain, Wuhan 430023, Peoples R China.

[Lei, Fenfen; Wang, Shu; He, Dongping; Jiang, Xiaoming] Wuhan Inst Food & Cosmet Control, Wuhan 430012, Peoples R China.

[Hu, Zhigang; Li, Bin] Wuhan Polytech Univ, Sch Mech Engn, Wuhan 430023, Peoples R China.

[Tse, Timothy J.; Reaney, Martin J. T.] Univ Saskatchewan, Dept Food & Bioprod Sci, Saskatoon, SK S7N 5A8, Canada.

通讯机构：

[Zhang, QF ; Lei, FF] W

Wuhan Polytech Univ, Sch Food Sci & Engn, Key Lab Edible Oil Qual & Safety, State Adm Market Regulat, Wuhan 430023, Peoples R China.

语种：

英文

关键词：

Beef tallow;Bioactive constituent;Chemical properties;Flavor;Refining;Volatile compound

期刊：

Food Chemistry

ISSN：

0308-8146

年：

2025

卷：

477

页码：

143491

DOI：

10.1016/j.foodchem.2025.143491

基金类别：

CRediT authorship contribution statement Li Zhou: Writing – original draft, Methodology, Investigation, acquisition, Data curation. Meiyu Zheng: Writing – original draft, Methodology, Data curation. Tianyu Zhang: Methodology, Data curation. Shu Wang: Methodology, Investigation, Data curation. Xiaoming Jiang: Methodology, Data curation. Bin Li: Methodology, Investigation. Zhigang Hu: Methodology, Conceptualization. Timothy J. Tse: Writing – review & editing, Writing – original draft. Martin J.T. Reaney: Writing – review &

机构署名：

本校为第一且通讯机构

院系归属：

食品科学与工程学院

机械工程学院

摘要：

Beef tallow, prized for its unique aroma, is subjected to essential refining procedures to generate high-quality tallow by eliminating impurities and preserving the flavor profile. An innovative refining technique for beef tallow was introduced in this study, with a focus on flavor preservation through the utilization of enzymatic degumming, alkali deacidification, and adsorbent bleaching technologies. These methods led to reductions in phospholipid levels (< 45 mg/kg), free fatty acids (93.0 %), and pigments (up to 85.6 %). Alterations in fatt...

反馈

产权有误：本人成果被他人认领

数据有误：数据基本信息有误

归属有误：成果的院系归属、机构署名归属有误

其他原因：

验证码：

看不清楚，换一个

确定

取消

成果认领

标题：

用户	作者	通讯作者	--
	请选择	请选择	--

确定

取消

Chemical property, bioactive constituent and volatile compound changes of beef tallow during an improved flavor-retaining refining approach

反馈

成果认领

提示

该栏目需要登录且有访问权限才可以访问