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在“
Elsevier电子期刊
”中,
命中:
313
条,耗时:小于0.01 秒
在所有数据库中总计命中:
606
条
1.
Evaluation of spectral imaging for inspection of adulterants in terms of common wheat
flour
, cassava
flour
and
corn
flour
in organic Avatar wheat (Triticum spp.)
flour
作者:
Wen-Hao Su
;
Da-Wen Sun
;
1
;
dawen.sun@ucd.ie
关键词:
Hyperspectral imaging
;
Adulteration
;
Authentication
;
Chemometric analysis
;
Visualization
刊名:Journal of Food Engineering
出版年:2017
2.
Physicochemical properties of nixtamalized
corn
flour
s 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
3.
Particle size and particle-particle interactions on tensile properties and reinforcement of
corn
flour
particles in natural rubber
作者:
Lei Jong
lei.jong@ars.usda.gov" class="auth_mail" title="E-mail the corresponding author
关键词:
Mechanical properties
;
Corn
flour
;
Natural rubber
;
Rubber filler
;
Rubber composites
刊名:European Polymer Journal
出版年:2016
4.
Physical and structural changes induced by high pressure on
corn
starch, rice
flour
and waxy rice
flour
作者:
Carola Cappa
a
;
carola.cappa@unimi.it" class="auth_mail" title="E-mail the corresponding author
;
carola.cappa@gmail.com" class="auth_mail" title="E-mail the corresponding author
;
Mara Lucisano
a
;
Gustavo V. Barbosa-Cá
;
novas
b
;
Manuela Mariotti
a
关键词:
ANOVA
;
Analysis of variance
;
BD
;
breakdown
;
BU
;
Brabender Unit
;
CS
;
corn
starch
;
DSC
;
differential scanning calorimetry
;
ESEM
;
environmental scanning electron microscopy
;
FV
;
final viscosity
;
GF
;
gluten-free
;
HP
;
high pressure
;
LASRC
;
lactic acid SRC
;
LSD
;
least significant differences
;
MVA
;
Brabender®
;
Micro-Visco-Amylograph
;
PT
;
pasting temperature
;
Ptime
;
time necessary to achieve the peak viscosity
;
PV
;
peak viscosity
;
RF
;
rice
flour
;
SB
;
setback
;
SCSRC
;
sodium carbonate SRC
;
SEA
;
starch
刊名:Food Research International
出版年:2016
5.
Application of wounding stress to produce a nutraceutical-rich carrot powder ingredient and its incorporation to nixtamalized
corn
flour
tortillas
作者:
Jesú
;
s Santana-Gá
;
lvez
a
;
Esther Pé
;
rez-Carrillo
a
;
Hé
;
ctor H. Velá
;
zquez-Reyes
a
;
Luis Cisneros-Zevallos
b
;
Daniel A. Jacobo-Velá
;
zquez
a
;
djacobov@itesm.mx
关键词:
Carrot powder ingredient
;
Wounding stress
;
Nixtamalized
corn
flour
tortilla
;
Phenolics
;
Vitamin A
;
Dietary fiber
刊名:Journal of Functional Foods
出版年:2016
6.
Rheological and thermal properties of dough and textural and microstructural features of bread obtained from nixtamalized
corn
/wheat
flour
blends
作者:
A.Y. Guadarrama-Lezama
a
;
H. Carrillo-Navas
b
;
E.J. Vernon-Carter
b
;
J. Alvarez-Ramirez
b
;
jjar@xanum.uam.mx" class="auth_mail" title="E-mail the corresponding author
关键词:
Dough
;
Nixtamalized
corn
flour
;
Thermal properties
;
Viscoelasticity
刊名:Journal of Cereal Science
出版年:2016
7.
Influence of spelt
flour
addition on properties of extruded products based on
corn
grits
作者:
Antun Jozinović
;
ajozinovic@ptfos.hr" class="auth_mail" title="E-mail the corresponding author
;
Drago &Scaron
;
ubarić
;
Đurđica Ačkar
;
Jurislav Babić
;
Borislav Miličević
关键词:
Spelt
;
Corn
grits
;
Extrusion
;
Physical properties
;
Rheological properties
刊名:Journal of Food Engineering
出版年:2016
8.
Developing gluten free bakery improvers by hydrothermal treatment of rice and
corn
flour
s
作者:
Hayat Bourekoua
a
;
b
;
bourekoua.h@hotmail.fr" class="auth_mail" title="E-mail the corresponding author
;
Leila Benatallah
b
;
Mohammed Nasreddine Zidoune
b
;
Cristina M. Rosell
a
;
crosell@iata.csic.es" class="auth_mail" title="E-mail the corresponding author
关键词:
Breadmaking
;
Gluten free
;
Hydrothermal treatment
;
Rice
;
Corn
刊名:LWT - Food Science and Technology
出版年:2016
9.
Effect of pH, glucoamylase, pullulanase and invertase addition on the degradation of residual sugar in L-lactic acid fermentation by Bacillus coagulans HL-5 with
corn
flour
hydrolysate
作者:
Xiangyun Lv
a
;
Bo Yu
a
;
Xiwei Tian
a
;
Yu Chen
a
;
Zejian Wang
a
;
b
;
Yingping Zhuang
a
;
b
;
ypzhuang@ecust.edu.cn" class="auth_mail" title="E-mail the corresponding author
;
Yonghong Wang
a
;
b
;
yonghongw@yeah.net" class="auth_mail" title="E-mail the corresponding author
;
yhwang@ecust.edu.cn" class="auth_mail" title="E-mail the corresponding author
关键词:
pH
;
Hydrolases addition
;
Residual sugar
;
L-Lactic acid
;
Bacillus coagulans
;
Corn
flour
hydrolysate
刊名:Journal of the Taiwan Institute of Chemical Engineers
出版年:2016
10.
Effects of baking conditions and dough formulations on phenolic compound stability, antioxidant capacity and color of cookies made from anthocyanin-rich
corn
flour
作者:
Sla膽ana 沤ili膰
a
;
Tolgahan Kocada臒l谋
c
;
Jelena Van膷etovi膰
b
;
Vural Gö
;
kmen
c
;
vgokmen@hacettepe.edu.tr" class="auth_mail" title="E-mail the corresponding author
关键词:
Corn
cookies
;
Baking conditions
;
Dough formulations
;
Phenolic compounds stability
;
Antioxidant capacity
刊名:LWT - Food Science and Technology
出版年:2016
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