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International Journal of Food Properties Volume 20, 2017 - Issue sup1
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Original Articles

Taste compounds and consumer acceptance of chicken soups as affected by cooking conditions

Trinidad Pérez-PalaciosFood Technology, Research Institute of Meat and Meat Products (IProCar), University of Extremadura, Cáceres, SpainCorrespondence[email protected]
,
Joana EusebioTCA Departament, Escola Superior Agrária, Instituto Politecnico de Beja, Beja, Portugal
,
Silvina Ferro PalmaTCA Departament, Escola Superior Agrária, Instituto Politecnico de Beja, Beja, Portugal
,
Maria João CarvalhoTCA Departament, Escola Superior Agrária, Instituto Politecnico de Beja, Beja, Portugal
,
Jorge Mir-BelFood Technology, Faculty of Veterinary, University of Zaragoza, Zaragoza, Spain
&
Teresa AntequeraFood Technology, Research Institute of Meat and Meat Products (IProCar), University of Extremadura, Cáceres, Spain
Pages S154-S165 | Received 04 Nov 2016, Accepted 03 Feb 2017, Published online: 03 May 2017

Citations (9)

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Read on this site (2)

Chen Chen, Min Zhang, Baoguo Xu & Jingjing Chen. (2023) Improvement of the Quality of Solid Ingredients of Instant Soups: A Review. Food Reviews International 39:3, pages 1333-1358.
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Lili Zhang, Wen Duan, Yan Huang, Yuyu Zhang, Baoguo Sun, Dandan Pu, Yizhuang Tang & Chao Liu. (2020) Sensory taste properties of chicken (Hy-Line brown) soup as prepared with five different parts of the chicken. International Journal of Food Properties 23:1, pages 1804-1824.
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Articles from other publishers (7)

M. Isabel Cambero, Gonzalo Doroteo García de Fernando, M. Dolores Romero de Ávila, Víctor Remiro, Luis Capelo & José Segura. (2023) Freeze-Dried Cooked Chickpeas: Considering a Suitable Alternative to Prepare Tasty Reconstituted Dishes. Foods 12:12, pages 2339.
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Mitra Pashaei, Leila Zare, Elham Khalili Sadrabad, Amin Hosseini Sharif Abad, Neda Mollakhalili-Meybodi & Abdol-Samad Abedi. (2021) The impacts of salt reduction strategies on technological characteristics of wheat bread: a review. Journal of Food Science and Technology 59:11, pages 4141-4151.
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Xiangyuan Li, Hengli Meng, Yiwen Zhu, Shumin Shu, Yugang Bao, Shui Jiang & Yuan Liu. (2022) Correlation analysis on sensory characteristics and physicochemical indices of bone broth under different processing methods. Food Chemistry Advances 1, pages 100036.
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Lili Zhang, Zhilin Hao, Chao Zhao, Yuyu Zhang, Jian Li, Baoguo Sun, Yizhuang Tang & Meixiang Yao. (2021) Taste compounds, affecting factors, and methods used to evaluate chicken soup: A review. Food Science & Nutrition 9:10, pages 5833-5853.
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Belén García‐Gómez, Mª Lourdes Vázquez‐Odériz, Nieves Muñoz‐Ferreiro, Mª Ángeles Romero‐Rodríguez & Manuel Vázquez. (2020) Novel cheese with vegetal rennet and microbial transglutaminase: Effect of storage on consumer acceptability, sensory and instrumental properties. International Journal of Dairy Technology 74:1, pages 202-214.
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Yi Yang, Daodong Pan, Ying Wang, Jun He, Yi Yue, Qiang Xia, Guanghong Zhou & Jinxuan Cao. (2020) Effect of Reconstituted Broth on the Taste-Active Metabolites and Sensory Quality of Stewed and Roasted Pork-Hock. Foods 9:4, pages 513.
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Lin-Han Wang, Kai-Na Qiao, Qi Ding, Yu-Yu Zhang, Bao-Guo Sun & Hai-Tao Chen. (2018) Effects of two cooking methods on the taste components of Sanhuang chicken and Black-bone silky fowl meat. Journal of Food Processing and Preservation 42:11, pages e13772.
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