1 |
Campo, M. M., Nute, G. R., Wood, J. D., Elmore, S. J., Mottram, D.S., and Enser, M. (2003) Modelling the effect of fatty acids in odour development of cooked meat in vitro: part Isensory perception. Meat Sci. 63, 367-375.
DOI
ScienceOn
|
2 |
Chao, R. R. (1996) Supercritical extraction of meat products and edible animal fats for cholesterol reduction. In: Supercritical fluid technology in oil and lipid chemistry. King, J. W., and List, G. R. (eds) AOCS press, IL, pp. 230-243.
|
3 |
Elmore, J. S., Mottram, D. S., Enser, M., and Wood, J. D. (1999) Effect of the polyunsaturated fatty acid composition of beef muscle on the profile of aroma volatiles. J. Agric. Food Chem. 47, 1619-1625.
DOI
ScienceOn
|
4 |
Elmore, J. S., Warren, H. F., Mottram, D. S., Scollan, N. D., Enser, M., Richardson, R. I., and Wood, J. D. (2004) A comparison of the aroma volatiles and fatty acid compositions of grilled beef muscle from Aberdeen Angus and Holstein-Friesian steers fed digest based on silage or concentrates. Meat Sci. 68, 27-33.
DOI
ScienceOn
|
5 |
Greentert, M. (1990) Identification and formation of some selected sulphur-containing flavour compounds in various meat model systems. J. Agric. Food Chem. 38, 2027-2041.
DOI
|
6 |
Joung, S. N., Kim, S. T., and Yoo, K. P. (2001) Ultra drycleaningtechnology using supercritical carbon dioxide. Clean Technol. 7, 13-25.
|
7 |
Kazazi, H., Rezaei, K., Ghotb-sharif, S. J., Emam-Djomeh, Z., and Yamini, Y. (2007) Supercritical fluid extraction of flavors and fragrances from Hyssopus officinalis L. cultivated in Iran. Food Chem. 105, 805-811.
DOI
ScienceOn
|
8 |
Kim, J. Y., Jang, J. S., Lee, J. W., and Lee, K. T. (2008) Flavor pattern analysis of imported wines using electronic nose system. J. East Asian Soc. Dietary Life. 18, 14-21.
과학기술학회마을
|
9 |
MacLeod, G. and Ames, J. M. (1988) Soy flavor and its improvement. Crit. Rev. Food Sci. 27, 219-400.
DOI
ScienceOn
|
10 |
Merkle, J. A. and Larick, D. K. (1995) Fatty acid content of supercritical carbon dioxide extracted fractions of beef fat. J. Food Sci. 60, 959-962.
DOI
ScienceOn
|
11 |
Moody, W. G. (1983) Beef flavor-a review. Food Technol. 37, 227-232, 238.
|
12 |
Nawar, W. W. (1969) Thermal degradation of lipids: a review. J. Agric. Food Chem. 17, 18-21.
DOI
|
13 |
Moon, J. H., Choi, I. W., Park, Y. K., and Kim, Y. S. (2011) Development of natural meat-like flavor based on Maillard reaction products. Korean J. Food Sci. An. 31, 129-138.
과학기술학회마을
DOI
ScienceOn
|
14 |
Mottram, D. S. (1998) Flavour formation in meat and meat products: a review. Food Chem. 62, 415-424.
DOI
ScienceOn
|
15 |
Mottram, D. S. and Edwards, R. A. (1983) The role of triglycerides and phospholipids in the aroma of cooked beef. J. Sci. Food Agric. 34, 517-522.
DOI
|
16 |
Rezaei, K. and Temelli, F. (2001) On-line extraction-reaction of canola oil using immobilized lipase in supercritical . J. Supercrit. Fluid. 19, 263-274.
DOI
ScienceOn
|
17 |
de Roos, K. B. (1992) Meat flavour generation from cysteine and sugars. In: Flavor Precursors: Thermal and Enzymatic Conversions, ACS Sym Ser 490. Teranski, R., Takeoka, G. R., and Guentert, M. (eds) American Chemical Society, Washington, DC, pp. 203-216.
|
18 |
Son, H. J., Kang, J. H., Hong, E. J., Lim, C. L., Choi, J. Y., and Noh, B. S. (2009) Authentication of sesame oil with addition perilla oil using electronic nose based on mass spectrometry. Korean J. Food Sci. Technol. 41, 609-614.
과학기술학회마을
|
19 |
Taylor, D. L. and Larick, D. K. (1995) Investigations into the effect of supercritical carbon dioxide extraction on the fatty acid and volatile profiles of cooked chicken. J. Agric. Food Chem. 43, 2369-2374.
DOI
ScienceOn
|
20 |
Werkhoff, P., Bruening, J., Emberger, R., Guentert, M., Koepsel, M., Kuhn, W., and Surburg, H. (1990) Isolation and characterization of volatile sulfur-containing meat flavor components in model systems. J. Agric. Food Chem. 38, 777-791.
DOI
|
21 |
Yoo, B. S., Lee, H. T., Ko, S. R., Yang, D. C., and Byun, S. Y. (2000) Studies on the extraction of polyacetylene from Korean ginseng using supercritical carbon dioxide. Korea J. Biotechnol. Bioeng. 15, 80-83.
과학기술학회마을
|