Process Study on Retort Pouch of Pig Hoof Cooked with Chestnut

FOOD SCIENCE ›› 2004, Vol. 25 ›› Issue (5): 206-210.

Previous Articles Next Articles

Process Study on Retort Pouch of Pig Hoof Cooked with Chestnut

LU Chang-Xin , ZHAO Da-Jun, MA Yong, MA Chun-Ying, WANG Hong-Yu, WANG Gui-Ying

1.Biology and Food Science College of Bohai University;2.Jinzhou Institute of Product Quality Supervision and Inspection;3.Travel College of Bohai University

Online:2004-05-15 Published:2011-10-24

Abstract

LU Chang-Xin , ZHAO Da-Jun, MA Yong, MA Chun-Ying, WANG Hong-Yu, WANG Gui-Ying. Process Study on Retort Pouch of Pig Hoof Cooked with Chestnut[J]. FOOD SCIENCE, 2004, 25(5): 206-210.

[1]	WANG Mengqi, ZHU Yin, ZHANG Yue, SHI Jiang, LIN Zhi, LÜ Haipeng. Analysis of Differential Non-volatile Chemical Compounds between Green Teas with Refreshing Aroma and Chestnut-like Aroma [J]. FOOD SCIENCE, 2021, 42(14): 151-158.
[2]	WANG Huajie, HUA Jinjie, YU Qinyan, JIANG Yongwen, WANG Jinjin, YANG Yanqin, DENG Yuliang, YUAN Haibo. Effects of Fixation Methods on the Formation of the Chestnut-like Aroma of Green Tea Analyzed by Infrared-assisted Extraction Coupled to Headspace Solid-phase Microextraction Combined with Gas Chromatography-Mass Spectrometry [J]. FOOD SCIENCE, 2021, 42(14): 209-217.
[3]	ZHANG Mingming, YIN Hongxu, DENG Yuliang, YAO Yuefeng, JIANG Yongwen, HUA Jinjie, YUAN Haibo, YANG Yanqin. Analysis of Key Odorants Responsible for Different Chestnut-Like Aromas of Green Teas Based on Headspace Solid-Phase Microextraction Coupled with Comprehensive Two-Dimensional Gas Chromatography Time-of-Flight Mass Spectrometry and Odor Activity Value [J]. FOOD SCIENCE, 2020, 41(2): 244-252.
[4]	ZHANG Mingming, JIANG Yongwen, HUA Jinjie, WANG Jinjin, YUAN Haibo, YANG Yanqin. Effect of Drying Methods on Chestnut-Like Aroma of Green Tea [J]. FOOD SCIENCE, 2020, 41(15): 115-123.
[5]	LI Changle, PAN Yonggui. Changes in Flavonoid Content and Antioxidant Activity of Fresh-Cut Chinese Water Chestnut during Surface Etiolation [J]. FOOD SCIENCE, 2018, 39(19): 212-217.
[6]	HE Fengping, PAN Yonggui, ZHANG Weimin. Isolation, Purification and Characterization of Flavonoid 3’-Hydroxylase from Fresh-Cut Chinese Wate Chestnut [J]. FOOD SCIENCE, 2017, 38(8): 17-23.
[7]	GUO Haoning, ZHAO Yuhua, CHANG Xuedong. Effect of ⁶⁰Co-γ Irradiation on Sterilization and Sensory Quality of ‘Fenggan’ Chestnut Namely Raw Ready-to-eat Chestnut [J]. FOOD SCIENCE, 2016, 37(18): 262-267.
[8]	ZHANG Le, WANG Zhaogai, YANG Hui, WANG Xiaomin, SHI Guanying. Nutritional Components and Flavor Substances of Different Varieties of Chinese Chestnut [J]. FOOD SCIENCE, 2016, 37(10): 164-169.
[9]	GU Ren-yong，LI Zhi-ping，YIN Yong-zhong. Effect of Microwave Treatment Coupled with Natamycin Coating on Preservation of Chinese Chestnut [J]. FOOD SCIENCE, 2013, 34(24): 309-312.
[10]	YIN Lu，PENG Yong，MEI Jun，LI Yun-fei. Effect of Different Postharvest Treatments on Preservation of Chinese Water Chestnut [J]. FOOD SCIENCE, 2013, 34(20): 297-301.
[11]	YANG Fang，WANG Tie-dan，ZHOU Rong-feng，XU Can，DU Ping. Storage Characteristics and Shelf Life Prediction of Vacuum-Packaged Chestnut Paste under Different Storage Temperatures [J]. FOOD SCIENCE, 2013, 34(18): 321-326.
[12]	LIANG Li-song，LI Ru-hua，WANG Gui-xi，ZHANG Bo-lin. Fat Content and Fatty Acid Composition of Chinese Chestnut (Castanea mollissima Blume) Kernels [J]. FOOD SCIENCE, 2013, 34(10): 153-158.
[13]	. Optimization of the Extraction and Separation of Phenolic Antioxidants from Chestnut Shells [J]. FOOD SCIENCE, 2012, 33(24): 174-179.
[14]	LI Fu-jie，PAN Dan-zhen，ZHANG Cong-lan， ZHOU Lu，YANG Fang. Process Optimization for Pigment Extraction from Chestnut Shell with Cellulase [J]. FOOD SCIENCE, 2012, 33(2): 149-153.
[15]	ZHANG Hai-hui，LI Jin-feng，DUAN Yu-qing，MA Hai-le，XU Fei-fei，QIN Yu. Extraction and Stability of Procyanidins from Chestnut Shells [J]. FOOD SCIENCE, 2011, 32(8): 5-9.

Process Study on Retort Pouch of Pig Hoof Cooked with Chestnut

RichHTML

PDF (PC)

Knowledge

Abstract

Cite this article

share this article

References

Related Articles 15

Recommended Articles

Metrics

Comments