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Elsevier电子期刊(942)

在“Elsevier电子期刊”中，命中：942条，耗时：小于0.01 秒

在所有数据库中总计命中：942条

1.Storage stability of maize-groundnut composite flours and an assessment of aflatoxin B₁ and ochratoxin A contamination in flours and porridges

作者：M.C. Temba ; ^{makuchewe@yahoo.com" class="auth_mail" title="E-mail the corresponding author} ; P.B. Njobeh ; E. Kayitesi

关键词：Maize ; Groundnut ; Rancidity ; Water activity ; Storage stability ; Mycotoxins

刊名：Food Control

出版年：2017

2.Technological, nutritional and functional properties of wheat bread enriched with lentil or carob flours

作者：Valeria Turfani ; Valentina Narducci ; Alessandra Durazzo ; Vincenzo Galli ; Marina Carcea ; ^{marina.carcea@crea.gov.it}

关键词：Bread ; Wheat ; Carob ; Lentils

刊名：LWT - Food Science and Technology

出版年：2017

3.Influence of jet milling and particle size on the composition, physicochemical and mechanical properties of barley and rye flours

作者：Antonios Drakos^a ; ^{antdrakos@aua.gr" class="auth_mail" title="E-mail the corresponding author} ; Georgios Kyriakakis^a ; ^{jeorg1@hotmail.com" class="auth_mail" title="E-mail the corresponding author} ; Vasiliki Evageliou^a ; ^{evageliou@aua.gr" class="auth_mail" title="E-mail the corresponding author} ; Styliani Protonotariou^a ; ^{s.protonotariou@yahoo.gr" class="auth_mail" title="E-mail the corresponding author} ; Ioanna Mandala^a ; ^{imandala@aua.gr" class="auth_mail" title="E-mail the corresponding author} ; Christos Ritzoulis^b ; ^{critzou@food.teithe.gr" class="auth_mail" title="E-mail the corresponding author}

关键词：Rye flour ; Barley flour ; Jet mill ; Particle size ; Physicochemical parameters ; Mechanical properties

刊名：Food Chemistry

出版年：2017

4.Effects of micronisation and dehulling of pre-soaked bambara groundnut seeds on microstructure and functionality of the resulting flours

作者：Opeolu M. Ogundele ; Amanda Minnaar ; M. Naushad Emmambux ; ^{naushad.emmambux@up.ac.za" class="auth_mail" title="E-mail the corresponding author}

关键词：Bambara groundnut ; Pre-soaking ; Micronisation ; Dehulling ; Resulting flour

刊名：Food Chemistry

出版年：2017

5.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

6.Effects of drying processes on starch-related physicochemical properties, bioactive components and antioxidant properties of yam flours

作者：Xuetao Chen ; Xia Li ; ^{lixia2008@tju.edu.cn} ; Xinhui Mao ; Hanhan Huang ; Tingting Wang ; Zhuo Qu ; Jing Miao ; Wenyuan Gao ; ^{pharmgao@tju.edu.cn}

关键词：Yam flour ; Drying ; Scanning electron microscope ; Polarized optical microscopy ; X-ray diffraction ; In vitro starch digestibility ; Antioxidant capacity

刊名：Food Chemistry

出版年：2017

7.Rheological and microstructural evolution of the most common gluten-free flours and starches during bread fermentation and baking

作者：Mario M. Martí ; nez ; ^{mariomartinez175@gmail.com} ; ^{mart1269@purdue.edu} ; Manuel Gó ; mez

关键词：Starch ; Flour ; Gluten-free ; Bread ; Rheology ; Microstructure

刊名：Journal of Food Engineering

出版年：2017

8.Protease inhibitors in various flours and breads: Effect of fermentation, baking and in vitro digestion on trypsin and chymotrypsin inhibitory activities

作者：Mine Kostekli^a ; ^{mine.kostekli@gmail.com} ; Sibel Karakaya^b ; ^{sibel.karakaya@ege.edu.tr}

关键词：Wheat ; Rye ; Mixed cereals ; Trypsin inhibitors ; Chymotrypsin inhibitors

刊名：Food Chemistry

出版年：2017

9.Physicochemical properties of nixtamalized corn flours with and without germ

作者：Lineth J. Vega Rojas^a ; Isela Rojas Molina^b ; ^{jirojasmolina@gmail.com" class="auth_mail" title="E-mail the corresponding author} ; Elsa Gutié ; rrez Cortez^c ; ^d ; Natalia Rincó ; n Londoñ ; o^e ; André ; s A. Acosta Osorio^f ; Alicia Del Real Ló ; pez^g ; Mario E. Rodrí ; guez Garcí ; a^e ; ^{marioga@fata.unam.mx" class="auth_mail" title="E-mail the corresponding author} ; ^{mariorodga@gmail.com" class="auth_mail" title="E-mail the corresponding author}

关键词：Calcium ; Fatty acids ; Germ ; Nixtamalization process

刊名：Food Chemistry

出版年：2017

10.Potential of fluorescence spectroscopy in detection of low-levels of gluten in flour: A preliminary study

作者：M. Haseeb Ahmad ; ^{mhaseeb.ahmad@uni-hohenheim.de} ; Marius Nache ; Bernd Hitzmann

关键词：Wheat flour ; Gluten free ; Fluorescence spectroscopy ; Partial least square regression

刊名：Food Control

出版年：2017

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