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在“Elsevier电子期刊”中，命中：593条，耗时：0.075966 秒

在所有数据库中总计命中：827条

1.Improvement of texture and sensory properties of cakes by addition of potato peel powder with high level of dietary fiber and protein

作者：Khawla Ben Jeddou^a ; ^{benjeddou_khaoila@yahoo.fr" class="auth_mail" title="E-mail the corresponding author} ; Fatma Bouaziz^a ; ¹ ; Soumaya Zouari-Ellouzi^a ; ¹ ; Fatma Chaari^a ; Semia Ellouz-Chaabouni^a ; ^b ; Raoudha Ellouz-Ghorbel^a ; ^b ; Oumè ; ma Nouri-Ellouz^c ; ^d

关键词：Potato peels ; Dietary fiber ; Protein content ; Dough characteristic ; Texture and sensory properties of cakes

刊名：Food Chemistry

出版年：2017

2.Effect of incinerated sugarcane filter cake on the properties of self-compacting concrete

作者：Gritsada Sua-Iam^a ; Natt Makul^b ; ^{shinomomo7@gmail.com}

关键词：Self-compacting concrete (SCC) ; Incinerated sugarcane filter cake (ISFC) ; Cement replacement ; Mechanical properties

刊名：Construction and Building Materials

出版年：2017

3.The physicochemical properties, total phenolic, antioxidant activities, and phenolic profile of fermented olive cake

作者：Mohammad N. Alhamad^a ; Taha M. Rababah^a ; ^{trababah@just.edu.jo} ; ^{rebabah@gmail.com} ; Muhammad Al-u'datt^a ; Khalil Ereifej^a ; Ranya Esoh^a ; Hao Feng^b ; Wade Yang^c

关键词：Olive cake ; Phenolics ; Antioxidant ; Fermentation ; Feed

刊名：Arabian Journal of Chemistry

出版年：2017

4.Physicochemical, antioxidant and sensory characteristics of chiffon cake prepared with black rice as replacement for wheat flour

作者：Jeng-Leun Mau^a ; Ching-Ching Lee^b ; Yi-Ping Chen^b ; Sheng-Dun Lin^b ; ^{lin54@sunrise.hk.edu.tw" class="auth_mail" title="E-mail the corresponding author}

关键词：Chiffon cake ; Black rice ; Antioxidant activity ; Sensory evaluation

刊名：LWT - Food Science and Technology

出版年：2017

5.Rational design to develop a non-reactive model food imitative of a baked cereal product by replacing the functional properties of ingredients

作者：J. Bousquiè ; res ; C. Bonazzi ; C. Michon ; ^{camille.michon@agroparistech.fr" class="auth_mail" title="E-mail the corresponding author}

关键词：Cellulose derivative ; Cellular structure ; Sponge cake ; Viscosity ; Maillard reaction

刊名：Food Hydrocolloids

出版年：2017

6.Reduction of the width of particle size distribution to improve pressure filtration properties of slurries

作者：Teemu Kinnarinen ; ^{teemu.kinnarinen@lut.fi} ; Ritva Tuunila ; Antti Hä ; kkinen

关键词：Particle size distribution ; Particle shape ; Morphology ; Grinding ; Filtration ; Specific cake resistance ; Porosity

刊名：Minerals Engineering

出版年：2017

7.Facile preparation, optical and electrochemical properties of layer-by-layer V₂O₅ quadrate structures

作者：Yifu Zhang ; ^{yfzhang@dlut.edu.cn} ; Jiqi Zheng ; Qiushi Wang ; Tao Hu ; Fuping Tian ; Changgong Meng

关键词：V2O5 ; Layer-by-layer V2O5 structures ; Supercapacitor ; Hydrothermal route ; Electrolyte

刊名：Applied Surface Science

出版年：2017

8.The effect of amino functionalized and polyethylene glycol grafted nanodiamond on anti-biofouling properties of cellulose acetate membrane in membrane bioreactor systems

作者：Habib Etemadi ; Reza Yegani ; ^{ryegani@sut.ac.ir} ; Mahdi Seyfollahi

关键词：Cellulose acetate ; Functionalized nanodiamond ; Membrane bioreactor ; Antibiofouling

刊名：Separation and Purification Technology

出版年：2017

9.Surface morphology of pvdf membrane and its fouling phenomenon by crude oil emulsion

作者：L.Y. Susan^a ; S. Ismail^a ; B.S. Ooi^a ; ^chobs@usm.my ; ^{ooibseng@gmail.com} ; H. Mustapa^b

关键词：PVDF membrane ; Fouling ; Oil emulsion

刊名：Journal of Water Process Engineering

出版年：2017

10.The influence of feed composition on fouling and stability of a polyethersulfone ultrafiltration membrane in a photocatalytic membrane reactor

作者：Dominika Darowna ; ^{dominika.darowna@zut.edu.pl} ; Rafał Wró ; bel ; Antoni W. Morawski ; Sylwia Mozia ; ^{sylwia.mozia@zut.edu.pl}

关键词：Photocatalytic membrane reactor ; Ultrafiltration ; Photocatalysis ; Stability ; Humic acids

刊名：Chemical Engineering Journal

出版年：2017

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