Mechanisms of Flavor Changes in Stewed Beef with Spices During Cooling Processing

Wang, Jingfan

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Doctoral thesis (Dissertations and theses)

Mechanisms of Flavor Changes in Stewed Beef with Spices During Cooling Processing

Wang, Jingfan

2026

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https://hdl.handle.net/2268/344272

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Keywords :

stewed beef with spices; cooling processing; key aroma-active compounds; binding mechanism; structural character

Disciplines :

Agriculture & agronomy
Food science

Author, co-author :

Wang, Jingfan ; Université de Liège - ULiège > TERRA Research Centre

Language :

English

Title :

Mechanisms of Flavor Changes in Stewed Beef with Spices During Cooling Processing

Defense date :

06 May 2026

Institution :

ULiège. GxABT - Liège Université. Gembloux Agro-Bio Tech [Gembloux Agro-Bio Tech], Gembloux, Belgium

Degree :

AGRICULTURAL SCIENCES AND BIOENGINEERING

Promotor :

Fauconnier, Marie-Laure ; Université de Liège - ULiège > Département GxABT > Chemistry for Sustainable Food and Environmental Systems (CSFES)

Purcaro, Giorgia ; Université de Liège - ULiège > Département GxABT > Chemistry for Sustainable Food and Environmental Systems (CSFES)

Zhang, Chunhui; CAAS - Chinese Academy of Agricultural Sciences > Institute of Food Science and Technology

President :

Blecker, Christophe ; Université de Liège - ULiège > TERRA Research Centre > Technologie Alimentaire (TA)

Jury member :

Clinquart, Antoine ; Université de Liège - ULiège > Département de sciences des denrées alimentaires (DDA) > Technologie des denrées alimentaires

Malumba Kamba, Paul ; Université de Liège - ULiège > Département GxABT

Guo, Yujie; CAAS - Chinese Academy of Agricultural Sciences > Institute of Food Science and Technology

Funders :

CSC - China Scholarship Council
NSCF - National Natural Science Foundation of China

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since 22 April 2026

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