http://scholars.ntou.edu.tw/handle/123456789/19360
DC 欄位 | 值 | 語言 |
---|---|---|
dc.contributor.author | Shang-Ta Wang | en_US |
dc.contributor.author | Cheng-Che Tsai | en_US |
dc.contributor.author | Ming-Chih Shih | en_US |
dc.contributor.author | Min-Lang Tsai | en_US |
dc.date.accessioned | 2021-12-17T01:21:18Z | - |
dc.date.available | 2021-12-17T01:21:18Z | - |
dc.date.issued | 2021-07-02 | - |
dc.identifier.uri | http://scholars.ntou.edu.tw/handle/123456789/19360 | - |
dc.description.abstract | Chitin and chitosan are natural and abundant polymers with extensive structural possibilities for physical and chemical modification. The well-known inherent astringency of chitin and chitosan limits their use in the food industry. However, structural and chemical modifications may be explored for their potential in improving the flavor of foods. This chapter reviews the flavor-related applications of chitin and chitosan including enhancing saltiness perception, improving flavor stability, and reducing the bitter taste of food products. Also, it focuses on the effects of the physical and chemical properties on the potency of utilization. | en_US |
dc.language.iso | en | en_US |
dc.subject | Chitin | en_US |
dc.subject | Chitosan | en_US |
dc.subject | Debitterization | en_US |
dc.subject | Flavor modulator | en_US |
dc.subject | Flavor stability | en_US |
dc.subject | Saltiness perception | en_US |
dc.subject | Warmed-over flavor | en_US |
dc.title | Flavor-related applications of chitin and chitosan in foods: Effect of structure and properties on the efficacy | en_US |
dc.type | other | en_US |
dc.identifier.doi | 10.1007/12_2021_90 | - |
dc.relation.journalvolume | 287 | en_US |
dc.relation.pages | 169-202 | en_US |
item.languageiso639-1 | en | - |
item.cerifentitytype | Products | - |
item.openairecristype | http://purl.org/coar/resource_type/c_1843 | - |
item.grantfulltext | none | - |
item.fulltext | no fulltext | - |
item.openairetype | other | - |
crisitem.author.dept | National Taiwan Ocean University,NTOU | - |
crisitem.author.dept | College of Life Sciences | - |
crisitem.author.dept | Master Program of Food Satfety Management | - |
crisitem.author.dept | College of Life Sciences | - |
crisitem.author.dept | Department of Food Science | - |
crisitem.author.dept | National Taiwan Ocean University,NTOU | - |
crisitem.author.orcid | 0000-0003-4619-208x | - |
crisitem.author.parentorg | National Taiwan Ocean University,NTOU | - |
crisitem.author.parentorg | College of Life Sciences | - |
crisitem.author.parentorg | National Taiwan Ocean University,NTOU | - |
crisitem.author.parentorg | College of Life Sciences | - |
顯示於: | 食品科學系 |
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