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SpringerLink电子期刊(2)
Elsevier电子期刊(23)
ACS电子期刊(3)
在“
Elsevier电子期刊
”中,
命中:
23
条,耗时:小于0.01 秒
在所有数据库中总计命中:
28
条
1.
Chemical modification of New Zealand hoki (Macruronus novaezelandiae) skin gelatin and its properties
作者:
Nor Fazliyana Mohtar
1
;
Conrad
O.
Perera
;
conradperera
@gmail.com" class="auth_mail
;
Yacine Hemar
关键词:
Gelatin
;
Hoki (Macruronus novaezelandiae)
;
Chemical cross-linking agents
;
Gel strength
;
Melting point
;
Rheological properties
刊名:Food Chemistry
出版年:15 July, 2014
2.
Optimization of gelatine gel preparation from New Zealand hoki (Macruronus novaezelandiae) skins and the effect of transglutaminase enzyme on the gel properties
作者:
Nor Fazliyana Mohtar
;
Conrad
O.
Perera
;
conradperera
@gmail.com
;
Siew-Young Quek
;
Yacine Hemar
关键词:
Gelatine
;
Hoki (Macruronus novaezelandiae)
;
Response surface methodology (RSM)
;
Transglutaminase (TGase)
;
Rheological properties
刊名:Food Hydrocolloids
出版年:2013
3.
The physicochemical properties of a new class of anticancer fungal polysaccharides: A comparative study
作者:
Lu Ren
;
Jó
;
hannes Reynisson
;
j.reynisson@auckland.ac.nz
;
Conrad
Perera
;
Yacine Hemar
关键词:
Mushroom sugars
;
Lead-like chemical space
;
Drug-like chemical space
;
Known drug space (KDS)
;
Molecular descriptors
;
Drug discovery
刊名:Carbohydrate Polymers
出版年:2013
4.
Evaluation of gallic acid loaded zein sub-micron electrospun fibre mats as novel active packaging materials
作者:
Yun Ping Neo
;
Simon Swift
;
Sudip Ray
;
Marija Gizdavic-Nikolaidis
;
Jianyong Jin
;
Conrad
O.
Perera
关键词:
Electrospinning
;
Zein
;
Gallic acid
;
Active packaging
;
Antimicrobial
刊名:Food Chemistry
出版年:2013
5.
Optimisation of gelatine extraction from hoki (Macruronus novaezelandiae) skins and measurement of gel strength and SDS–PAGE
作者:
Nor Fazliyana Mohtar
;
Conrad
Perera
;
Siew-Young Quek
关键词:
Fish gelatine
;
Hoki
;
Macruronus novaezelandiae
;
Response Surface Methodology (RSM)
;
Gel strength
刊名:Food Chemistry
出版年:2010
6.
Impact of process conditions and coatings on the dehydration efficiency and cellular structure of apple tissue during osmotic dehydration
作者:
Mya Mya Khin
;
Weibiao Zhou and
Conrad
O.
Perera
关键词:
Coating
;
Dehydration efficiency index
;
Osmotic dehydration
;
Performance ratio
刊名:Journal of Food Engineering
出版年:2007
7.
Comparison of three chosen vegetables with others from South East Asia for their lutein and zeaxanthin content
作者:
Yeting Liu
;
Conrad
O.
Perera
and Valiyaveettil Suresh
关键词:
Lutein
;
Zeaxanthin
;
Chekup manis
;
West Indian pea
;
Drumstick
;
South East Asia
刊名:Food Chemistry
出版年:2007
8.
Kinetics of the conversion of ergosterol in edible mushrooms
作者:
Viraj J. Jasinghe
;
Conrad
O.
Perera
and Shyam S. Sablani
关键词:
Arrhenius equation
;
Edible mushrooms
;
Ergosterol
;
Zero-order kinetics
刊名:Journal of Food Engineering
出版年:2007
9.
Effect of different pre-treatments of fresh coconut kernels on some of the quality attributes of the coconut milk extracted
作者:
Viduranga Y. Waisundara
;
Conrad
O.
Perera
and Philip J. Barlow
关键词:
Free fatty acids
;
Peroxide value
;
Lipase
;
Peroxidase
刊名:Food Chemistry
出版年:2007
10.
Properties of modified atmosphere heat pump dried foods
作者:
M.N.A. Hawlader
;
Conrad
O.
Perera
and Min Tian
关键词:
Heat pump drying
;
Inert atmosphere
;
Browning
;
Shrinkage
;
Rehydration
刊名:Journal of Food Engineering
出版年:2006
1
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