Optimization of ultrasonic-assisted extraction of flavor compounds from shrimp by-products and characterization of flavor profile of the extract

This study aimed to optimize the ultrasonic-assisted extraction conditions of flavor compounds from white shrimp heads (WSHs). The effects of sonication amplitude, sonication time, and solvent-to-solid ratio on the extraction yield (EY) of flavor compounds and the degree of protein modification (DPM...

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Detalles Bibliográficos
Autores principales: Duppeti, Haritha, Nakkarike Manjabhatta, Sachindra, Bheemanakere Kempaiah, Bettadaiah
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2023
Materias:
Original Research Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10589748/
https://www.ncbi.nlm.nih.gov/pubmed/37862944
http://dx.doi.org/10.1016/j.ultsonch.2023.106651

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10589748/
https://www.ncbi.nlm.nih.gov/pubmed/37862944
http://dx.doi.org/10.1016/j.ultsonch.2023.106651

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