Effect of microwave and conduction heating on the adsorption ability of myofibrillar protein to pyrazine flavor compounds
Yucen Chen, Xinshuo Wang, Yahui Gao, Caleb John Swing, Jingyang Yu, Heping Cui, Shuqin Xia
Topics & Concepts
ChemistryFlavorPyrazineAdsorptionvan der Waals forceHydrophobic effectMicrowaveAromaHydrogen bondQuenching (fluorescence)Thermal conductionMoleculeOrganic chemistryFood scienceFluorescenceThermodynamicsPhysicsQuantum mechanicsMeat and Animal Product QualityMicrobial Inactivation MethodsBiochemical Analysis and Sensing Techniques