Characterization of flavor active non-volatile compounds in chicken broth and correlated contributing constituent compounds in muscle through sensory evaluation and partial least square regression analysis
Sign Up to like & getrecommendations! Published in 2020 at "Lwt - Food Science and Technology"
DOI: 10.1016/j.lwt.2019.108786
Abstract: Abstract The correlation between flavor-active non-volatile compounds in chicken broth, the chemical components in muscle, and sensory evaluation was analyzed through partial least square regression analysis. In chicken broth, free amino acid serine significantly and… read more here.
Keywords: non volatile; flavor active; volatile compounds; chicken broth ... See more keywords
Comparative Analysis of the Bioactive Compounds in Chicken Cartilage: Protective Effects of Chondroitin Sulfate and Type II Collagen Peptides Against Osteoarthritis Involve Gut Microbiota
Sign Up to like & getrecommendations! Published in 2022 at "Frontiers in Nutrition"
DOI: 10.3389/fnut.2022.843360
Abstract: This study was designed to explore osteoarthritis (OA) treatment from bioactive compounds of chicken cartilage food supplements. The OA rat model induced by sodium iodoacetate was used to evaluate the treatment effect in vivo. In… read more here.
Keywords: compounds chicken; type collagen; chicken cartilage; chondroitin sulfate ... See more keywords