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内部出版物
Wiley电子期刊(2)
NATURE电子期刊(9)
ACS电子期刊(17)
SpringerLink电子期刊(60)
Elsevier电子期刊(94)
在“
Elsevier电子期刊
”中,
命中:
94
条,耗时:0.0129937 秒
在所有数据库中总计命中:
182
条
1.
Effects of
wheat
-
bran
arabinoxylan as partial flour replacer on
bread
properties
作者:
Danika Koegelenberg
15675629@sun.ac.za
;
Annie F.A. Chimphango
;
achimpha@sun.ac.za
关键词:
Arabinoxylan
;
Bread
dough
;
Bread
-making
;
Dietary fibre
;
Flour-replacer
;
Wheat
bran
刊名:Food Chemistry
出版年:2017
2.
Bread
making aptitude of mixtures of re-milled semolina and selected durum
wheat
milling by-products
作者:
Antonella Pasqualone
a
;
antonella.pasqualone@uniba.it
;
Barbara Laddomada
b
;
Isabella Centomani
a
;
Vito Michele Paradiso
a
;
Davide Minervini
c
;
Francesco Caponio
a
;
Carmine Summo
a
关键词:
Durum
wheat
bread
;
Micronized
bran
;
De
bran
ning
;
Texture
;
Bioactive compounds
刊名:LWT - Food Science and Technology
出版年:2017
3.
Study of the intrinsic properties of
wheat
bran
and pearlings obtained by sequential de
bran
ning and their role in
bran
-enriched
bread
making
作者:
S. Hemdane
;
N.A. Langenaeken
;
P.J. Jacobs
;
J. Verspreet
;
J.A. Delcour
;
C.M. Courtin
;
Christophe.Courtin@kuleuven.be" class="auth_mail" title="E-mail the corresponding author
关键词:
Wheat
;
Bran
;
Pearling
;
Bread
making
刊名:Journal of Cereal Science
出版年:2016
4.
Effects of pre-fermented
wheat
bran
on dough and
bread
characteristics
作者:
M.C. Messia
a
;
messia@unimol.it" class="auth_mail" title="E-mail the corresponding author
;
A. Reale
b
;
L. Maiuro
a
;
T. Candigliota
a
;
E. Sorrentino
a
;
E. Marconi
a
关键词:
Arabinoxylan
;
Wheat
bran
sourdough
;
Lactic acid bacteria
;
Bread
刊名:Journal of Cereal Science
出版年:2016
5.
Rheological properties of
wheat
flour dough and pan
bread
with
wheat
bran
作者:
Elis R.F. Boita
a
;
Tatiana Oro
b
;
tatianaoro@hotmail.com" class="auth_mail" title="E-mail the corresponding author
;
Joseane Bressiani
b
;
Gabriela S. Santetti
c
;
Telma E. Bertolin
b
;
Luiz C. Gutkoski
b
关键词:
Wheat
;
Whole flour
;
Wheat
quality
;
Gluten
刊名:Journal of Cereal Science
出版年:2016
6.
Deoxynivalenol in the
wheat
milling process and
wheat
-based products and daily intake estimates for the Southern Brazilian population
作者:
Geovana D. Savi
a
;
geovanasavi@hotmail.com.br" class="auth_mail" title="E-mail the corresponding author
;
Karim C. Piacentini
a
;
Casiane S. Tibola
b
;
Karolina Santos
a
;
Giovana Sousa Maria
a
;
Vildes M. Scussel
a
关键词:
Milled
wheat
;
Finished flour
;
Bran
;
Wheat
products
;
Mycotoxin distribution
;
Regulation
;
Daily consumption
刊名:Food Control
出版年:2016
7.
Sensory characteristics of wholegrain and
bran
-rich cereal foods - A review
作者:
R.L. Heiniö
;
a
;
raija-liisa.heinio@vtt.fi" class="auth_mail" title="E-mail the corresponding author
;
M.W.J. Noort
b
;
K. Katina
c
;
S.A. Alam
a
;
N. Sozer
a
;
H.L. de Kock
d
;
M. Hersleth
e
;
K. Poutanen
a
;
f
关键词:
Sensory
;
Wholegrain
;
Bran
;
Cereal
;
Wheat
;
rice
;
corn
;
rye
;
oats
;
barley
;
sorghum
;
Processing
;
Product
;
Bread
;
biscuit
;
pasta
;
snacks
;
Flavour
;
taste
;
odour
;
texture
;
Structure
;
Consumer
;
Chemical compounds
刊名:Trends in Food Science & Technology
出版年:2016
8.
Evaluation of quality attributes, nutraceutical components and antioxidant potential of
wheat
bread
substituted with rice
bran
作者:
Maria Irakli
;
irakli@cerealinstitute.gr" class="auth_mail" title="E-mail the corresponding author
;
Dimitris Katsantonis
;
Fotis Kleisiaris
关键词:
Rice
bran
;
Bread
;
Nutraceuticals
;
Antioxidant
刊名:Journal of Cereal Science
出版年:2015
9.
Effect of
bran
on
bread
staling: Physico-chemical characterization and molecular mobility
作者:
Elena Curti
a
;
b
;
elena.curti@unipr.it" class="auth_mail" title="E-mail the corresponding author
;
Eleonora Carini
b
;
Giovanni Tribuzio
c
;
Elena Vittadini
b
关键词:
Wheat
bran
;
Bread
;
1H NMR molecular mobility
;
Staling
刊名:Journal of Cereal Science
出版年:2015
10.
The effect of baking and enzymatic treatment on the structural properties of
wheat
starch
作者:
Catalina Fuentes
a
;
b
;
catalina.fuentes@food.lth.se" class="auth_mail" title="E-mail the corresponding author
;
Claudia Zielke
a
;
claudia.zielke@food.lth.se" class="auth_mail" title="E-mail the corresponding author
;
Manish Prakash
a
;
manish.foodtech@gmail.com" class="auth_mail" title="E-mail the corresponding author
;
Puneeth Kumar
a
;
punee019@gmail.com" class="auth_mail" title="E-mail the corresponding author
;
J. Mauricio Peñ
;
arrieta
b
;
mauricio.penarrieta@gmail.com" class="auth_mail" title="E-mail the corresponding author
;
Ann-Charlotte Eliasson
a
;
ann-charlotte.eliasson@food.lth.se" class="auth_mail" title="E-mail the corresponding author
;
Lars Nilsson
a
;
lars.nilsson@food.lth.se" class="auth_mail" title="E-mail the corresponding author
关键词:
Wheat
starch
;
Bread
;
Anti-staling enzymes
;
Asymmetric flow field-flow fractionation (AF4)
;
1H NMR
刊名:Food Chemistry
出版年:2016
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