• Complex
  • Title
  • Keyword
  • Abstract
  • Scholars
  • Journal
  • ISSN
  • Conference
成果搜索

author:

Cheng, Jing (Cheng, Jing.) [1] | Li, Lichan (Li, Lichan.) [2] | Chen, Xu (Chen, Xu.) [3] (Scholars:陈旭) | Cai, Xixi (Cai, Xixi.) [4] (Scholars:蔡茜茜) | Yu, Jie (Yu, Jie.) [5] | Yu, Liyang (Yu, Liyang.) [6] | Wang, Shaoyun (Wang, Shaoyun.) [7]

Indexed by:

EI Scopus PKU

Abstract:

Pidan is an original traditional food in China, which has attracted extensive attention of researchers because of its unique color, fragrance, taste and functions of clearing heat, purging fire, reducing inflammation. Metallic compounds, alkali concentration, and temperature are important in the process of gel formation. Although many studies related to Pidan have been published, there is no systematic summary on the formation mechanism of gel and flavor profile. In this paper, the regulation mechanism of metal compounds in alkaline solutions, and the formation mechanism of gel, color, flavor profile, and Songhua are systematically and comprehensively reviewed to provide theoretical support for the production development and processing of Pidan. © 2024 Editorial Department of Science and Technology of Food Science. All rights reserved.

Keyword:

Color Flavor compounds Metal ions

Community:

  • [ 1 ] [Cheng, Jing]College of Biological Science and Engineering, Fuzhou University, Fuzhou; 350108, China
  • [ 2 ] [Li, Lichan]College of Biological Science and Engineering, Fuzhou University, Fuzhou; 350108, China
  • [ 3 ] [Chen, Xu]College of Biological Science and Engineering, Fuzhou University, Fuzhou; 350108, China
  • [ 4 ] [Cai, Xixi]College of Biological Science and Engineering, Fuzhou University, Fuzhou; 350108, China
  • [ 5 ] [Yu, Jie]Fujian Guangyang Egg Industry Co., Ltd., Fuqing; 350300, China
  • [ 6 ] [Yu, Liyang]Fujian Guangyang Egg Industry Co., Ltd., Fuqing; 350300, China
  • [ 7 ] [Wang, Shaoyun]College of Biological Science and Engineering, Fuzhou University, Fuzhou; 350108, China

Reprint 's Address:

Email:

Show more details

Related Keywords:

Related Article:

Source :

Science and Technology of Food Industry

ISSN: 1002-0306

CN: 11-1759/TS

Year: 2024

Issue: 5

Volume: 45

Page: 357-366

Cited Count:

WoS CC Cited Count:

SCOPUS Cited Count:

ESI Highly Cited Papers on the List: 0 Unfold All

WanFang Cited Count:

Chinese Cited Count:

30 Days PV: 2

Online/Total:182/10010381
Address:FZU Library(No.2 Xuyuan Road, Fuzhou, Fujian, PRC Post Code:350116) Contact Us:0591-22865326
Copyright:FZU Library Technical Support:Beijing Aegean Software Co., Ltd. 闽ICP备05005463号-1