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内部出版物
Elsevier电子期刊(3712)
在“
Elsevier电子期刊
”中,
命中:
3,712
条,耗时:小于0.01 秒
在所有数据库中总计命中:
3,712
条
1.
Effectiveness of modified atmosphere packaging and ovine
whey
powder in extending the shelf life of
whey
cheesecakes
作者:
Nicola Secchi
a
;
b
;
Costantino Fadda
a
;
Manuela Sanna
b
;
Paola Conte
a
;
Alessandra Del Caro
a
;
Pasquale Catzeddu
b
;
Antonio Piga
a
;
pigaa@uniss.it" class="auth_mail" title="E-mail the corresponding author
关键词:
Bakery products
;
Sensory analysis
;
Shelf life
;
Spray-dried
whey
;
Texture
刊名:LWT - Food Science and Technology
出版年:2017
2.
Cheese
whey
protein recovery by ultrafiltration through transglutaminase (TG) catalysis
whey
protein cross-linking
作者:
Wang Wen-qiong
a
;
wenqiong.happy@163.com" class="auth_mail" title="E-mail the corresponding author
;
Zhang Lan-wei
a
;
zhanglw@hit.edu.cn" class="auth_mail" title="E-mail the corresponding author
;
Han Xue
a
;
xhan@hit.edu.com" class="auth_mail" title="E-mail the corresponding author
;
Lu Yi
b
;
yi.lu@food.lth.se" class="auth_mail" title="E-mail the corresponding author
关键词:
Whey
protein recovery
;
Enzyme catalysis
;
Cross-linking
;
Ultrafiltration
刊名:Food Chemistry
出版年:2017
3.
Functionality of
whey
proteins covalently modified by allyl isothiocyanate. Part 1 physicochemical and antibacterial properties of native and modified
whey
proteins at pH 2 to 7
作者:
Julia Katharina Keppler
a
;
;
Dierk Martin
b
;
Vasil M. Garamus
c
;
Claire Berton-Carabin
d
;
Elia Nipoti
e
;
Tom Coenye
f
;
Karin Schwarz
a
关键词:
Whey
protein isolate
;
Allyl isothiocyanate
;
Covalent modification
;
SAXS
;
Hydrophobicity
;
Antimicrobial effect
刊名:Food Hydrocolloids
出版年:2017
4.
Short communication: Conversion of lactose and
whey
into lactic acid by engineered yeast
作者:
Timothy L. Turner
*
;
&dagger
;
;
Eunbee Kim
&Dagger
;
;
ChangHoon Hwang
§
;
;
Guo-Chang Zhang
*
;
&dagger
;
;
Jing-Jing Liu
*
;
&dagger
;
;
Yong-Su Jin
*
;
&dagger
;
;
ysjin@illinois.edu
关键词:
lactic acid
;
yeast
;
whey
;
lactose
刊名:Journal of Dairy Science
出版年:2017
5.
Novel angiotensin-converting enzyme inhibitory peptides from caseins and
whey
proteins of goat milk
作者:
Hisham R. Ibrahim
a
;
hishamri@chem.agri.kagoshima-u.ac.jp
;
k2504042@kadai.jp
;
Ahmed S. Ahmed
b
;
Takeshi Miyata
a
关键词:
GCP
;
goat casein proteins
;
GWP
;
goat
whey
proteins
;
P-GCP
;
pepsin digested-GCP
;
P-GWP
;
pepsin digested-GWP
;
ACE
;
angiotensin I-converting enzyme
;
HHL
;
hippuryl-histidyl-leucine
;
HA
;
hippuric acid
;
HL
;
histidyl-leucine
;
TNBS
;
2
4 ;
6-trinitrobenzene sulfonate
;
TNP-
;
2
4 ;
6-trinitrophenyl
;
MALDI-TOF/MS
;
matrix-assisted laser desorption/ionization time-of-flight mass spectrometry
刊名:Journal of Advanced Research
出版年:2017
6.
Whey
protein mouth drying influenced by thermal denaturation
作者:
Stephanie P. Bull
a
;
Yuchun Hong
a
;
Vitaliy V. Khutoryanskiy
b
;
Jane K. Parker
a
;
Marianthi Faka
c
;
Lisa Methven
a
;
l.methven@reading.ac.uk
关键词:
β-LG
;
β-lactoglobulin
;
ANOVA
;
analysis of variance
;
DLS
;
dynamic light scattering
;
QDA
;
quantitative descriptive analysis
;
RM-ANOVA
;
repeated measures analysis of variance
;
WPC
;
whey
protein concentrate
刊名:Food Quality and Preference
出版年:2017
7.
Effect of hydrogen peroxide on improving the heat stability of
whey
protein isolate solutions
作者:
Suresh Sutariya
a
;
sutariyasuresh83@gmail.com
;
Hasmukh Patel
a
;
b
;
HPatel@landolakes.com
关键词:
Whey
protein
;
Heat stability
;
Hydrogen peroxide
;
β-Lactoglobulin
;
Gelation
刊名:Food Chemistry
出版年:2017
8.
Whey
powders are a rich source and excellent storage matrix for dairy bacteriophages
作者:
Natalia Wagner
a
;
Erik Brinks
a
;
Meike Samtlebe
b
;
Jö
;
rg Hinrichs
b
;
Zeynep Atamer
b
;
Witold Kot
c
;
Charles M.A.P. Franz
a
;
Horst Neve
a
;
horst.neve@mri.bund.de
;
Knut J. Heller
a
关键词:
Bacteriophage
;
Whey
powder
;
Lactic acid bacteria
;
Lactococcus lactis
;
Leuconostoc spec.
;
Streptococcus thermophilus
刊名:International Journal of Food Microbiology
出版年:2017
9.
New generation biofuel from
whey
: Successive acidogenesis and alcoholic fermentation using immobilized cultures on γ-alumina
作者:
Konstantina Boura
a
;
Panagiotis Kandylis
a
;
Argyro Bekatorou
a
;
Dionysios Kolliopoulos
b
;
Dimitrios Vasileiou
b
;
Panayiotis Panas
c
;
Maria Kanellaki
a
;
Athanasios A. Koutinas
a
;
a.a.koutinas@upatras.gr
关键词:
Whey
;
γ-alumina
;
Acidogenesis
;
Alcoholic fermentation
;
Kefir
刊名:Energy Conversion and Management
出版年:2017
10.
Effects of bioactive peptides encrypted in
whey
-, soy- and rice protein on local and systemic angiotensin-converting enzyme activity
作者:
Lydia Michelke
;
Andreas Deussen
;
Peter Dieterich
;
Melanie Martin
;
melanie.martin@tu-dresden.de
关键词:
Angiotensin-converting enzyme
;
Arterial hypertension
;
Soy protein
;
Whey
protein
;
Rice protein
;
Bioactive peptides
刊名:Journal of Functional Foods
出版年:2017
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按检索点细分(3712)
题名(1832)
作者(40)
关键词(1622)
文摘(3248)
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