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Updated: May 2, 2026

PTR-ToF-MS Coupled with an Automated Sampling System and Tailored Data Analysis for Food Studies: Bioprocess Monitoring, Screening and Nose-space Analysis
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PTR-ToF-MS Coupled with an Automated Sampling System and Tailored Data Analysis for Food Studies: Bioprocess Monitoring, Screening and Nose-space Analysis

Published on: May 11, 2017

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定量蛋白质学揭示了湖南培根在低温吸烟期间蛋白质变化和挥发性风味形成之间的关系

Huiyu Zou1, Chuangye Deng1, Junnian Li1

  • 1College of Food Science and Technology, Hunan Agricultural University, Changsha 410128, China.

Foods (Basel, Switzerland)
|May 11, 2024
PubMed
概括

这项研究揭示了低温吸烟 (LTS) 如何改变培根蛋白质和风味化合物,识别关键的风味分子和相关蛋白质. 这些发现为开发更绿色培根加工方法提供了基础.

关键词:
中国培根的培根.湖南培根是什么意思蛋白质降解 蛋白质降解定量化的蛋白质组学.易挥发的风味化合物 易挥发的风味化合物

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Volatilization gravimetry is an analytical technique that measures the mass lost due to the volatilization of the substance. This technique is used to estimate the amount of volatile material in a sample. To perform this method, heat a known amount of the sample to a high temperature in a crucible or other suitable vessel. The volatile substance in the sample evaporates, and the vapor is completely expelled from the crucible either by heating the sample or bubbling a stream of inert gas through...
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