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CyTA - Journal of Food Volume 17, 2019 - Issue 1
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Study of enzymolysis technology and microwave Maillard preparation of Litopenaeus vannamei

Estudio de la tecnología de enzimólisis y preparación de Litopenaeus vannamei por reacciones Maillard producidas por microondas

Chao-Geng XiaoInstitute of Food Science, Zhejiang Academy of Agricultural Science, Hangzhou, ChinaCorrespondence[email protected]
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Jiang-Yan WuOcean College, Zhejiang University of Technology, Hangzhou, ChinaView further author information
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Xiang-He MengOcean College, Zhejiang University of Technology, Hangzhou, ChinaView further author information
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Hong-Gang TangInstitute of Food Science, Zhejiang Academy of Agricultural Science, Hangzhou, ChinaView further author information
,
Li-Hong ChenInstitute of Food Science, Zhejiang Academy of Agricultural Science, Hangzhou, ChinaView further author information
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Xu-Feng WuZhejiang Yueteng Food Co., Ltd., Hangzhou, ChinaView further author information
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Yue-Jun ShenZhejiang Yueteng Food Co., Ltd., Hangzhou, ChinaView further author information
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Pages 137-141 | Received 11 Sep 2018, Accepted 09 Dec 2018, Published online: 03 May 2019

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Haritha Duppeti, Sachindra Nakkarike Manjabhatta & Bettadaiah Bheemanakere Kempaiah. Flavor profile and role of macromolecules in the flavor generation of shrimp meat and valorization of shrimp by-products as a source of flavor compounds: a review. Critical Reviews in Food Science and Nutrition 0:0, pages 1-20.
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Articles from other publishers (5)

Chujun Li, Zongcai Tu, Wenyu Liu, Chunlin Wu, Yueming Hu & Hui Wang. (2023) Flavor substances of low-valued red swamp crayfish (Procambarus clarkii) hydrolysates derived from double enzymatic systems. Food Research International 165, pages 112461.
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Jingwei Cui, Yinhan Wang, Huihuang Zhang, Jiulin Li, Qiaojun Wang, Lixue Yang, Hui Zhang, Qingzhe Jin, Gangcheng Wu & Xingguo Wang. (2022) Process Modelling and Simulation of Key Volatile Compounds of Maillard Reaction Products Derived from Beef Tallow Residue Hydrolysate Based on Proxy Models. Foods 11:19, pages 2962.
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Yi Shen, Long-Teng Hu, Bing Xia, Zhi-Jing Ni, Elnur Elam, Kiran Thakur, Jian-Guo Zhang & Zhao-Jun Wei. (2021) Effects of different sulfur-containing substances on the structural and flavor properties of defatted sesame seed meal derived Maillard reaction products. Food Chemistry 365, pages 130463.
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Amira A. Hassan & Shaymaa A. Ismail. (2021) Production of antifungal N-acetyl-β-glucosaminidase chitinolytic enzyme using shrimp byproducts. Biocatalysis and Agricultural Biotechnology 34, pages 102027.
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Shaymaa A. Ismail. (2019) Microbial valorization of shrimp byproducts via the production of thermostable chitosanase and antioxidant chitooligosaccharides. Biocatalysis and Agricultural Biotechnology 20, pages 101269.
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