ArticleFoods (Basel, Switzerland)2023
Study on Quality Change and Processing Suitability Evaluation of the Low-Temperature Vacuum Frying of Bananas.
Article in Foods (Basel, Switzerland), 2023. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 1 paper.
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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1 citing paper in PubMed, 4 citations in OpenAlex.
- Fermented By-Products of Banana Wine Production Improve Slaughter Performance, Meat Quality, and Flavor Fingerprint of Domestic Chicken.Foods (Basel, Switzerland) · 2024Article
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8 authors at 1 institution in 1 country.
Funding
Abstract
The banana quality evaluation system is not sufficiently mature in China and cannot meet the demand of producing high-quality processed banana products. In order to screen banana varieties suitable for low-temperature vacuum frying and extend the banana deep processing industry chain, banana slices from 15 varieties planted in China were prepared by low-temperature vacuum-frying (VF) technology in the present study. After factor analysis on 20 indicators of sensory, flavor, nutritional and processing quality from different varieties of banana slices, comprehensive quality evaluation models were constructed for banana slices. It was concluded that Meishijiao No. 1 had the highest overall score among the 15 banana varieties; hence, it was deemed suitable for processing. Meanwhile, in order to investigate the difference between flavor substances in banana slices before and after processing, a flavor histology study was conducted with solid-phase microextraction (SPME) and comprehensive two-dimensional gas chromatography coupled to time-of flight mass spectrometry (GC×GC-TOFMS). It was found that the content differences of 2,3-pentanedione, hexanal and pentanal may cause the weakened fruitiness and the increased oil flavor of banana taste.
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