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内部出版物
SpringerLink电子期刊(6)
Elsevier电子期刊(9)
在“
Elsevier电子期刊
”中,
命中:
9
条,耗时:小于0.01 秒
在所有数据库中总计命中:
15
条
1.
Faba bean
flavour
and technological property improvement by thermal pre-treatments
作者:
Zhong-qing Jiang
;
zhongqing.jiang@helsinki.fi" class="auth_mail" title="E-mail the corresponding author
;
Marjo Pulkkinen
;
Yu-jie Wang
;
Anna-Maija Lampi
;
Fred L. Stoddard
;
Hannu Salovaara
;
Vieno Piironen
;
Tuula Sontag-Strohm
关键词:
Faba bean
;
Pre-treatment
;
Beany
flavour
;
Microwave
;
Protein solubility
刊名:LWT - Food Science and Technology
出版年:2016
2.
Physicochemical and sensory properties of soy bread made with germinated, steamed, and roasted soy flour
作者:
Doo-Jee Shin
a
;
Wook Kim
b
;
Yookyung Kim
c
;
yookyung_kim@korea.ac.kr
关键词:
Soy bread
;
Beany
flavour
;
Bread texture
;
Heated soy flour
刊名:Food Chemistry
出版年:2013
3.
Characterisation of odour active compounds along extraction process from pea flour to pea protein extract
作者:
Chlo¨¦ Murat
;
Marie-H¨¦l¨¨ne Bard
;
Claire Dhalleine
;
Nathalie Cayot
关键词:
Pisum sativum
;
Protein extraction
;
SAFE
;
GC&ndash
O ;
Odour-active compounds
刊名:Food Research International
出版年:2013
4.
Lactic fermentation to improve the aroma of protein extracts of sweet lupin (Lupinus angustifolius)
作者:
Sabrina Schindler
a
;
sabrina.schindler@lci.uni-hannover.de"" rel=""nofollow
;
Maximilian Wittig
a
;
max.wittig@lci.uni-hannover.de"" rel=""nofollow
;
Kateryna Zelena
a
;
kateryna.zelena@lci.uni-hannover.de"" rel=""nofollow
;
Ulrich Krings
a
;
krings@lci.uni-hannover.de"" rel=""nofollow
;
Jü
;
rgen Bez
b
;
juergen.bez@ivv.fraunhofer.de"" rel=""nofollow
;
Peter Eisner
b
;
peter.eisner@ivv.fraunhofer.de"" rel=""nofollow
;
Ralf G. Berger
a
;
rg.berger@lci.uni-hannover.de"" rel=""nofollow
关键词:
Lupin (
Lupinus angustifolius
)
;
Protein extracts
;
Fermentation
;
Olfactometry
;
Aroma
;
Off-
flavour
;
n
-Hexanal
刊名:Food Chemistry
出版年:2011
5.
Analytical comparison and sensory representativity of SAFE, SPME, and Purge and Trap extracts of volatile compounds from pea flour
作者:
Chloe Murat
;
Karine Gourrat
;
Heike Jerosch
;
Nathalie Cayot
关键词:
Pisum sativum
;
Sensory representativity
;
SAFE
;
SPME
;
Purge and Trap
;
Direct gas chromatography&ndash
;
olfactometry
刊名:Food Chemistry
出版年:2012
6.
Effect of full-fat soy paste and textured soy granules on quality and shelf-life of goat meat nuggets in frozen storage
作者:
Arun K. Das
;
A.S.R. Anjaneyulu
;
Y.P. Gadekar
;
R.P. Singh
;
H. Pragati
关键词:
Full-fat soy paste
;
Soy granules
;
Goat meat nuggets
;
Texture profiles
;
Storage stability
刊名:Meat Science
出版年:2008
7.
The effect of oyster shell powder on the extension of the shelf life of tofu
作者:
Young Soon Kim
;
Yang Mun Choi
;
Dong Ouk Noh
;
Seung Yong Cho
;
Hyung Joo Suh
关键词:
Shell powder
;
Tofu
;
Soybean curd
;
Shelf life
;
Sensory evaluation
刊名:Food Chemistry
出版年:2007
8.
Solid phase extraction for GC analysis of
beany
flavour
s in soymilk
作者:
Wang
;
Z. H.
;
Dou
;
J.
;
Macura
;
D.
;
Durance
;
T. D.
;
Nakai
;
S.
关键词:
solid-phase extraction
;
gas chromatography
;
principal-component similarity
;
beany
flavour
;
soymilk
刊名:Food Research International
出版年:1997
9.
Characterization of Bifidobacterium strains for use in soymilk fermentation
作者:
Scalabrini
;
P.
;
Rossi
;
M.
;
Spettoli
;
P.
;
Matteuzzi
;
D.
关键词:
Bifidobacterium
;
α
;
-Galactosidase
;
Soymilk fermentation
刊名:International Journal of Food Microbiology
出版年:1998
1
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