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在“Elsevier电子期刊”中，命中：158条，耗时：0.011992 秒

在所有数据库中总计命中：228条

1.Meat and bone meal as partial replacement for fish meal in diets for gilthead seabream (Sparus aurata) juveniles: Growth, feed efficiency, amino acid utilization, and economic efficiency

作者：Sara Moutinho^a ; ^b ; ^{sarapatriciamoutinho@gmail.com} ; Silvia Martí ; nez-Llorens^c ; Ana Tomá ; s-Vidal^c ; Miguel Jover-Cerdá ; ^c ; Aires Oliva-Teles^a ; ^b ; Helena Peres^a ; ^b

关键词：Alternative feedstuffs ; Fish meal replacement ; Meat and bone meal ; Amino acids ; Growth performance ; Economic profit

刊名：Aquaculture

出版年：2017

2.Influence of molecular weight and degree of substitution of various carboxymethyl celluloses on unheated and heated emulsion-type sausage models

作者：Monika Gibis ; Valerie Schuh ; Karin Allard ; Jochen Weiss ; ^{j.weiss@uni-hohenheim.de}

关键词：CMC ; carboxymethyl cellulose ; MW ; molecular weight ; ° ; DS ; degree of substitution ; CLSM ; confocal laser scanning microscopy ; Eq. ; equation ; NaCl ; sodium chloride ; LMW ; low molecular weight ; MMW ; medium molecular weight ; HMW ; high molecular weight

刊名：Carbohydrate Polymers

出版年：2017

3.Development and validation of a universal primer pair for the simultaneous detection of eight animal species

作者：Chaobo Xue^a ; Pingya Wang^a ; Jin Zhao^b ; Aichun Xu^b ; Feng Guan^b ; ^{guanfengzgjl@163.com}

关键词：Food authentication ; Species identification ; Meat authentication ; DNA detection ; Multiplex species detection

刊名：Food Chemistry

出版年：2017

4.A stage model as an analysis framework for studying voluntary change in food choices - The case of beef consumption reduction in Norway

作者：Christian A. Klö ; ckner ^{Christian.Klockner@svt.ntnu.no}

关键词：Consumption behavior change ; Stage modeling ; Beef consumption ; Sustainability ; Structural equation modeling

刊名：Appetite

出版年：2017

5.Situating moral disengagement: Motivated reasoning in meat consumption and substitution

作者：Joã ; o Graç ; a^a ; ^{joao_daniel_graca@iscte.pt" class="auth_mail" title="E-mail the corresponding author} ; ^{joao.graca@outlook.com" class="auth_mail" title="E-mail the corresponding author} ; Maria Manuela Calheiros^a ; Abí ; lio Oliveira^b

关键词：Moral disengagement ; Moral self-regulation ; Motivated moral reasoning ; Meat consumption ; Meat substitution ; Meat attachment

刊名：Personality and Individual Differences

出版年：2016

6.Should we stop meating like this? Reducing meat consumption through substitution

作者：Chrysostomos Apostolidis ; ^{c.apostolidis@northumbria.ac.uk} ; Fraser McLeay

关键词：Meat reduction ; Meat substitutes ; Choice experiment ; Latent class ; Market segmentation

刊名：Food Policy

出版年：2016

7.DNA barcoding reveals mislabeling of game meat species on the U.S. commercial market

作者：Charles A. Quinto ; Rebecca Tinoco ; Rosalee S. Hellberg ; ^{hellberg@chapman.edu" class="auth_mail" title="E-mail the corresponding author}

关键词：DNA barcoding ; Game meat ; Species identification ; Adulteration ; Misbranding ; DNA sequencing

刊名：Food Control

出版年：2016

8.Mislabelling of beef and poultry products sold in Malaysia

作者：Li-Oon Chuah ; Xiao Bin He ; Mohd Esah Effarizah ; Zainal Abidin Syahariza ; Ahamed Kamal Shamila-Syuhada ; Gulam Rusul ; ^{gulam@usm.my" class="auth_mail" title="E-mail the corresponding author}

关键词：Meat authenticity ; Mislabelling ; Species substitution ; Cross contamination ; Species identification

刊名：Food Control

出版年：2016

9.Substitution of ice by a curing salt solution during meat batter production using the vane pump-grinder technology

作者：Stefan B. Irmscher^a ; Eva-Maria Terjung^a ; Monika Gibis^a ; Kurt Herrmann^a ; Reinhard Kohlus^b ; Jochen Weiss^a ; ^{j.weiss@uni-hohenheim.de" class="auth_mail" title="E-mail the corresponding author}

关键词：Ice-free ; Power consumption ; Homogenizer ; Product properties ; Energy savings

刊名：LWT - Food Science and Technology

出版年：2016

10.Capillarity proposed as the predominant mechanism of water and fat stabilization in cooked comminuted meat batters

作者：Wenjie Liu^c ; ^{Wenjie1108@gmail.com" class="auth_mail" title="E-mail the corresponding author} ; Tyre C. Lanier^a ; Jason A. Osborne^b

关键词：Fat stabilization ; Water holding capacity ; Fracture ; Microstructure

刊名：Meat Science

出版年：2016

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