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内部出版物
Wiley电子期刊(7)
SpringerLink电子期刊(59)
Elsevier电子期刊(195)
ACS电子期刊(21)
在“
Elsevier电子期刊
”中,
命中:
195
条,耗时:小于0.01 秒
在所有数据库中总计命中:
282
条
1.
Sorghum and roasted coffee blends as a novel extruded product: Bioactive compounds and antioxidant capacity
作者:
Davy W.H. Chá
;
vez
a
;
davyhw76@gmail.com
;
José
;
L.R. Ascheri
b
;
jose.ascheri@embrapa.br
;
Carlos W.P. Carvalho
b
;
carlos.piler@embrapa.br
;
Ronoel L.O. Godoy
b
;
ronoel.godoy@embrapa.br
;
Sidney Pacheco
b
;
sidney.pacheco@embrapa.br
关键词:
Fiber-rich extrudates
;
Phytochemicals
;
Extrusion
cooking
;
Physical properties
;
Principal component analysis
刊名:Journal of Functional Foods
出版年:2017
2.
Gluten-free precooked rice pasta enriched with legumes flours: Physical properties, texture, sensory attributes and microstructure
作者:
Abdallah Bouasla
a
;
Agnieszka Wó
;
jtowicz
b
;
agnieszka.wojtowicz@up.lublin.pl" class="auth_mail" title="E-mail the corresponding author
;
Mohammed Nasereddine Zidoune
a
关键词:
Extrusion
-
cooking
;
Gluten-free pasta
;
Physical properties
;
Texture
;
Microstructure
刊名:LWT - Food Science and Technology
出版年:2017
3.
Effects of
extrusion
cooking
on the chemical composition and functional properties of dry common bean powders
作者:
Yongfeng Ai
a
;
Karen A. Cichy
b
;
c
;
Janice B. Harte
a
;
James D. Kelly
c
;
Perry K.W. Ng
a
;
ngp@msu.edu" class="auth_mail" title="E-mail the corresponding author
关键词:
Common beans
;
Extrusion
cooking
;
Bean powder
;
Chemical composition
;
Functional properties
;
Starch digestibility
刊名:Food Chemistry
出版年:2016
4.
Extrusion
cooking
improves the metabolisable energy of faba beans and the amino acid digestibility in broilers
作者:
M. Hejdysz
;
marhej@up.poznan.pl" class="auth_mail" title="E-mail the corresponding author
;
marhej@o2.pl" class="auth_mail" title="E-mail the corresponding author
;
S.A. Kaczmarek
;
A. Rutkowski
关键词:
Faba bean
;
Anti-nutritional compounds
;
Phytic P
;
Extrusion
刊名:Animal Feed Science and Technology
出版年:2016
5.
Carotenoid composition and antioxidant activity of tortillas elaborated from pigmented maize landrace by traditional nixtamalization or lime
cooking
extrusion
process
作者:
Ana Belinda Corrales-Bañ
;
uelos
a
;
Edith Oliva Cuevas-Rodrí
;
guez
a
;
b
;
Janet Alejandra Gutié
;
rrez-Uribe
c
;
Evelia Marí
;
a Milá
;
n-Noris
a
;
Cuauhté
;
moc Reyes-Moreno
a
;
b
;
Jorge Milá
;
n-Carrillo
a
;
b
;
Saraid Mora-Rochí
;
n
a
;
b
;
smora@uas.edu.mx" class="auth_mail" title="E-mail the corresponding author
关键词:
Maize landrace
;
Nixtamalization
;
Lime
cooking
extrusion
;
Carotenoids
刊名:Journal of Cereal Science
出版年:2016
6.
Improving bioactivities of Jatropha curcas protein hydrolysates by optimizing with response surface methodology the
extrusion
cooking
process
作者:
Marco Valdez-Flores
a
;
Lourdes J. Germá
;
n-Bá
;
ez
a
;
Roberto Gutié
;
rrez-Dorado
a
;
Sergio Medina-Godoy
b
;
Claudia Norzagaray-Valenzuela
a
;
Sergio Herná
;
ndez-Verdugo
c
;
Cuauhté
;
moc Reyes-Moreno
a
;
Angel Valdez-Ortiz
a
;
angelvaldezortiz@yahoo.com.mx" class="auth_mail" title="E-mail the corresponding author
;
avaldezortiz@gmail.com" class="auth_mail" title="E-mail the corresponding author
关键词:
JPH
;
Jatropha protein hydrolysates
;
DH
;
degree of hydrolysis
;
ET
;
extrusion
temperature
;
SS
;
screw speed
;
RSM
;
response surface methodology
;
AOXC
;
antioxidant capacity
;
ACEI-activity
;
angiotensin converting enzyme inhibitory activity
;
TEAC
;
trolox equivalents antioxidant coefficients
刊名:Industrial Crops & Products
出版年:2016
7.
Freeze-thaw stability of rice starch modified by Improved
Extrusion
Cooking
Technology
作者:
Jiangping Ye
a
;
b
;
Xiuting Hu
a
;
b
;
Fang Zhang
a
;
b
;
Chong Fang
a
;
b
;
Chengmei Liu
a
;
b
;
liuchengmei@aliyun.com" class="auth_mail" title="E-mail the corresponding author
;
Shunjing Luo
a
;
b
;
luoshunjing@aliyun.com" class="auth_mail" title="E-mail the corresponding author
关键词:
Improved
Extrusion
Cooking
Technology
;
Rice starch
;
Freeze-thaw stability
刊名:Carbohydrate Polymers
出版年:2016
8.
Study on the phytochemical properties of pineapple fruit leather processed by
extrusion
cooking
作者:
Parul Sharma
;
Montu Ramchiary
;
Duyi Samyor
;
Amit Baran Das
;
amitbaran84@gmail.com" class="auth_mail" title="E-mail the corresponding author
关键词:
Phenolic content
;
Ascorbic acid
;
Total flavonoid
;
Antioxidant activity
;
Response surface methodology
刊名:LWT - Food Science and Technology
出版年:2016
9.
Quality assessment of gluten-free pasta prepared with a brown rice and corn meal blend via thermoplastic
extrusion
作者:
Erika Madeira Moreira da Silva
a
;
erika.alimentos@gmail.com" class="auth_mail" title="E-mail the corresponding author
;
José
;
Luis Ramí
;
rez Ascheri
b
;
Diego Palmiro Ramí
;
rez Ascheri
c
关键词:
Pasting properties
;
Fibre
;
Cooking
quality
;
Chemical composition
;
Celiac disease
刊名:LWT - Food Science and Technology
出版年:2016
10.
Effect of Selected Parameters on Process Efficiency and Energy Consumption During the
Extrusion
-
cooking
of Corn-rice Instant Grits
作者:
Magdalena Kręcisz
a
;
7.lenkaa@gmail.com" class="auth_mail" title="E-mail the corresponding author
;
Agnieszka Wó
;
jtowicz
a
;
Anna Oniszczuk
b
关键词:
extrusion
-
cooking
;
gluten-free
;
efficienty
;
specific mechanical energy
刊名:Agriculture and Agricultural Science Procedia
出版年:2015
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