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内部出版物
Wiley电子期刊(1)
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ACS电子期刊(20)
SpringerLink电子期刊(5)
Elsevier电子期刊(25)
在“
Elsevier电子期刊
”中,
命中:
25
条,耗时:0.0119947 秒
在所有数据库中总计命中:
52
条
1.
Effect of processing technologies and storage conditions on stability of
black
currant
juice
s with special focus on phenolic compounds and sensory properties
作者:
Leenamaija Mä
;
kilä
;
a
;
leenamaija.makila@utu.fi
;
Oskar Laaksonen
a
;
oskar.laaksonen@utu.fi
;
Heikki Kallio
a
;
b
;
heikki.kallio@utu.fi
;
Baoru Yang
a
;
c
;
baoru.yang@utu.fi
关键词:
Berry processing
;
Black
currant
;
Phenolic compounds
;
Sensory
;
Storage
刊名:Food Chemistry
出版年:2017
2.
A model of direct contact membrane distillation for
black
currant
juice
作者:
Morten Busch
;
Jensen
;
;
;
mobj@kbm.sdu.dk
;
;
b@kabelmail.dk
;
Knud Villy
;
Christensen
;
René
;
;
André
;
sen
1
;
Lene Fjerbæ
;
k
;
Sø
;
toft
;
Birgir
;
Norddahl
关键词:
Direct contact membrane distillation
;
DCMD
;
Dusty gas model
;
Black
currant
juice
;
Tubular module
;
Laminar flow
刊名:Journal of Food Engineering
出版年:2011
3.
The effect of pre-treatment on the anthocyanin and flavonol content of
black
currant
juice
(Ribes nigrum L.) in concentration by reverse osmosis
作者:
Nora Pap
;
Eva Pongrá
;
cz
;
Mari Jaakkola
;
Tiina Tolonen
;
Vesa Virtanen
;
Auli Turkki
;
Zsuzsanna Horvá
;
th-Hovorka
;
Gyula Vatai
;
Riitta L. Keiski
关键词:
Black
currant
juice
;
Anthocyanin
;
Flavonol
;
Enzyme treatment
;
Centrifugation
;
Ultrafiltration
;
Reverse osmosis
;
Concentration
刊名:Journal of Food Engineering
出版年:2010
4.
Colour and stability assessment of blue ferric anthocyanin chelates in liquid pectin-stabilised model systems
作者:
M. Buchweitz
;
J. Brauch
;
R. Carle
;
D.R. Kammerer
;
Dietmar.Kammerer@uni-hohenheim.de
关键词:
Blue food colourant
;
Pectin
;
Elderberry
;
Black
currant
;
Red cabbage
;
Purple carrot
刊名:Food Chemistry
出版年:2013
5.
Rapid determination of soluble solids content and acidity of
Black
currant
(Ribes nigrum L.)
juice
by mid-infrared spectroscopy performed in series
作者:
C. Camps
;
R. Robic
;
M. Bruneau
;
F. Laurens
关键词:
Mid-infrared
;
Series
;
Soluble solids content
;
Acidity
;
Black
currant
刊名:Lebensmittel-Wissenschaft und -Technologie
出版年:2010
6.
Recovery of volatile fruit
juice
aroma compounds by membrane technology: Sweeping gas versus vacuum membrane distillation
作者:
Rico Bagger-Jø
;
rgensen
a
;
1
;
Anne S. Meyer
a
;
am@kt.dtu.dk"" rel=""nofollow
;
Manuel Pinelo
a
;
Camilla Varming
b
;
Gunnar Jonsson
a
关键词:
Sweeping gas membrane distillation
;
Vacuum membrane distillation
;
Black
currant
juice
;
Aroma recovery
;
Anthocyanins
;
Polyphenols
刊名:Innovative Food Science and Emerging Technologies
出版年:2011
7.
Production of
black
-
currant
juice
concentrate by using membrane distillation
作者:
Á
;
ron Kozá
k ;
Erika Bé
;
ká
;
ssy-Molná
r ;
Gyula Vatai
关键词:
Membrane distillation
;
Black
-
currant
juice
;
Influence of temperature difference
刊名:Desalination
出版年:2009
8.
Electrochemical behaviour of polyphenol rich fruit
juice
s using disposable screen-printed carbon electrodes: Towards a rapid sensor for antioxidant capacity and individual antioxidants
作者:
Jordi Giné
;
Bordonaba
1
;
Leon A. Terry
;
l.a.terry@cranfield.ac.uk
关键词:
Anthocyanins
;
Antioxidants
;
Ascorbate
;
Square wave voltammetry
刊名:Talanta
出版年:2012
9.
Comparison of integrated large scale and laboratory scale membrane processes for the production of
black
currant
juice
concentrate
作者:
Á
;
ron Kozá
k ;
Szilvia Bá
;
nvö
;
lgyi
;
Ivetta Vincze
;
Istvá
;
n Kiss
;
Erika Bé
;
ká
;
ssy-Molná
r ;
Gyula Vatai
关键词:
Black
currant
juice
;
Microfiltration
;
Reverse osmosis
;
Osmotic distillation
;
Preservation
刊名:Chemical Engineering and Processing
出版年:2008
10.
Co-products of
black
-
currant
and apple
juice
production: Hydration properties and polysaccharide composition
作者:
Monika Kosmala
;
Krzysztof Koł
;
odziejczyk
;
Jarosł
;
aw Markowski
;
Monika Mieszczakowska
;
Christian Ginies
;
Catherine M.G.C. Renard
关键词:
Dietary fibre
;
Cell walls
;
Pectins
;
Degree of methylation
刊名:Lebensmittel-Wissenschaft und -Technologie
出版年:2010
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