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Elsevier电子期刊(17)
在“
Elsevier电子期刊
”中,
命中:
17
条,耗时:小于0.01 秒
在所有数据库中总计命中:
17
条
1.
E
xp
e
rim
e
ntal study
and
num
e
rical mod
e
ling of th
e
fr
ee
zing proc
e
ss of marin
e
products
作者:
J.B. Dima
;
M.V. Santos
;
P.J. Baron
;
A.
Califano
;
N.
E
.
Zaritzky
关键词:
Marin
e
product
;
Fr
ee
zing
;
Num
e
rical simulation
;
Crab
;
H
e
at transf
e
r
;
Math
e
matical mod
e
ling
刊名:Food
and
Bioproducts Proc
e
ssing
出版年:January, 2014
2.
25. Th
e
influ
e
nc
e
of d
e
siccation, cryopr
e
s
e
rvation
and
r
e
hydration on th
e
survival of poly
e
mbryonic Citrus s
ee
ds
作者:
Natalia Graiv
e
r
1
;
natalia@quimica.unlp.
e
du.ar
;
Alicia
Califano
1
;
No
e
m?&acut
e
;
Zaritzky
1
;
2
刊名:Cryobiology
出版年:2012
3.
Lin
e
ar visco
e
lastic ass
e
ssm
e
nt of cold g
e
l-lik
e
e
mulsions stabiliz
e
d with bovin
e
g
e
latin
作者:
Gabri
e
l Lor
e
nzo
;
G
e
rardo Ch
e
cmar
e
v
;
No
e
m
e
d
;
Zaritzky
;
Alicia
Califano
关键词:
Rh
e
ology
;
G
e
l-lik
e
e
mulsion
;
R
e
laxation tim
e
sp
e
ctrum
;
G
e
latin
;
Lin
e
ar visco
e
lasticity
刊名:L
e
b
e
nsmitt
e
l-Wiss
e
nschaft und -T
e
chnologi
e
出版年:2011
4.
A control strat
e
gy to assur
e
saf
e
ty conditions in th
e
th
e
rmal tr
e
atm
e
nt of m
e
at products using a num
e
rical algorithms
作者:
Mar
e
d
;
a V. Santos
;
No
e
m
e
d
;
Zaritzky
;
Alicia
Califano
关键词:
Finit
e
e
l
e
m
e
nt m
e
thod
;
E
sch
e
richia coli
O157
;
H7
;
Microbial inactivation
;
Black sausag
e
;
Th
e
rmal proc
e
ssing
;
M
e
at products
;
Proc
e
ss simulation
刊名:Food Control
出版年:2010
5.
E
ff
e
ct of typ
e
of
e
mulsifi
e
rs
and
antioxidants on oxidativ
e
stability, colour
and
fatty acid profil
e
of low-fat b
ee
f burg
e
rs
e
nrich
e
d with unsaturat
e
d fatty acids
and
phytost
e
rols
作者:
S.C. P
e
nnisi For
e
ll
;
N. Ranalli
;
N.
E
.
Zaritzky
;
S.C.
And
r
e
9
s ;
A.N.
Califano
关键词:
Low-fat b
ee
f burg
e
rs
;
Oxidativ
e
stability
;
Colour
;
Wh
e
y prot
e
in conc
e
ntrat
e
;
Dry
e
gg whit
e
;
Fatty acids profil
e
刊名:M
e
at Sci
e
nc
e
出版年:2010
6.
Num
e
rical simulations of chilling
and
fr
ee
zing proc
e
ss
e
s appli
e
d to bak
e
ry products in irr
e
gularly 3D g
e
om
e
tri
e
s
作者:
Mar
e
d
;
a V. Santos
;
Victoria Vampa
;
Alicia
Califano
;
No
e
m
e
d
;
Zaritzky
关键词:
Finit
e
e
l
e
m
e
nt m
e
thod
;
Num
e
rical simulations
;
Fr
ee
zing
;
Chilling
;
Irr
e
gular domains
;
Kirchhoff transformation
;
E
nthalpy
;
Bak
e
ry products
刊名:Journal of Food
E
ngin
ee
ring
出版年:2010
7.
Math
e
matical mod
e
ling of th
e
uptak
e
of curing salts in pork m
e
at
作者:
N. Graiv
e
r
;
A. Pinotti
;
A.
Califano
;
N.
Zaritzky
关键词:
Diffusion
;
Math
e
matical mod
e
l
;
Curing salts
;
Mass transf
e
r
刊名:Journal of Food
E
ngin
ee
ring
出版年:2009
8.
Rh
e
ological charact
e
rization of r
e
frig
e
rat
e
d
and
froz
e
n non-f
e
rm
e
nt
e
d glut
e
n-fr
ee
dough: Eff
e
ct of hydrocolloids
and
lipid phas
e
作者:
Gabri
e
l Lor
e
nzo
;
No
e
m
e
d
;
E
.
Zaritzky
;
Alicia N.
Califano
关键词:
Glut
e
n-fr
ee
Dough
;
T
e
xtur
e
;
Rh
e
ology
;
Hydrocolloids
刊名:Journal of C
e
r
e
al Sci
e
nc
e
出版年:2009
9.
Mod
e
ling rh
e
ological prop
e
rti
e
s of low-in-fat o/w
e
mulsions stabiliz
e
d with xanthan/guar mixtur
e
s
作者:
G. Lor
e
nzo
;
N.
Zaritzky
;
A.
Califano
关键词:
Low-in-fat
e
mulsion
;
Hydrocolloid
;
Rh
e
ology
;
Microstructur
e
刊名:Food R
e
s
e
arch Int
e
rnational
出版年:2008
10.
Str
e
ss r
e
laxation charact
e
ristics of low-fat chick
e
n sausag
e
s mad
e
in Arg
e
ntina
作者:
Silvina C.
And
r
e
9
s ;
No
e
m
e
d
;
E
.
Zaritzky
;
Alicia N.
Califano
关键词:
Low-fat sausag
e
s
;
Str
e
ss r
e
laxation
;
Hydrocolloids
;
Wh
e
y prot
e
ins
;
Br
e
ast chick
e
n m
e
at
刊名:M
e
at Sci
e
nc
e
出版年:2008
1
2
按检索点细分(17)
作者(17)
按出版年细分(17)
2027年及以后(1)
2012年(1)
2011年(1)
2010年(3)
2009年(2)
2008年(4)
2006年(2)
2000年及以前(3)
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