Identification of pork flavour precursors from enzyme-treated lard using Maillard model system assessed by GC-MS and partial least squares regression.
Sign Up to like & getrecommendations! Published in 2017 at "Meat science"
DOI: 10.1016/j.meatsci.2016.10.009
Abstract: Lipase was used to hydrolyse the lard, and four pork flavours (PFs) were prepared through Maillard reaction using different enzyme-treated lards. Volatile compounds and free fatty acids of lard, and volatile compounds of PFs were… read more here.
Keywords: pork flavour; enzyme treated; volatile compounds; flavour precursors ... See more keywords
Ultrasound-mediated interfacial protein adsorption and fat crystallization in cholesterol-reduced lard emulsion.
Sign Up to like & getrecommendations! Published in 2019 at "Ultrasonics sonochemistry"
DOI: 10.1016/j.ultsonch.2019.104641
Abstract: Lard with a substantially reduced cholesterol content through aqueous enzyme extraction is an attractive source of lipid in healthy and nutritious emulsion food product development. The objective of this study was to elucidate the crystallization… read more here.
Keywords: cholesterol; fat crystallization; lard; emulsion ... See more keywords