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在“Elsevier电子期刊”中，命中：1,535条，耗时：0.017995 秒

在所有数据库中总计命中：2,240条

1.Long-term red meat preservation using chilled and frozen storage combinations: A review

作者：Cassius E.O. Coombs^a ; ^b ; ^c ; ^{cassius.coombs@dpi.nsw.gov.au} ; Benjamin W.B. Holman^a ; Michael A. Friend^b ; David L. Hopkins^a ; ^b

关键词：Long-term preservation ; Frozen and chilled storage ; Red meat ; Eating quality ; Spoilage ; Shelf life ; Consumer acceptability

刊名：Meat Science

出版年：2017

2.Impact of blanching, freezing and frozen storage on the carotenoid profile of carrot slices (Daucus carota L. cv. Nutri Red)

作者：Diana Behsnilian ; ^{diana.behsnilian@mri.bund.de} ; Esther Mayer-Miebach

关键词：Lycopene ; β-carotene ; Blanching ; Frozen storage ; Nutri Red carrot

刊名：Food Control

出版年：2017

3.Antioxidant protection of cooked meatballs during frozen storage by whey protein edible films with phytochemicals from Laurus nobilis L. and Salvia officinalis

作者：Tolga Akcan^a ; ^{tolgaakcan@gmail.com} ; Mario Esté ; vez^b ; Meltem Serdaroğlu^c

关键词：Edible films ; Antioxidant activity ; Laurel and sage ; Pre-cooked meatball ; Frozen storage

刊名：LWT - Food Science and Technology

出版年：2017

4.Effect of hydroxypropylmethylcellulose on transition of water status and physicochemical properties of wheat gluten upon frozen storage

作者：Yi-Feng Xuan ; Yuan Zhang ; Yan-Yan Zhao ; Zhi Zheng ; Shao-Tong Jiang ; Xi-Yang Zhong ; ^{xiyangzh@hfut.edu.cn" class="auth_mail" title="E-mail the corresponding author}

关键词：HPMC ; Wheat gluten ; Frozen storage ; Water status ; Physicochemical properties

刊名：Food Hydrocolloids

出版年：2017

5.Comparison of gel properties and biochemical characteristics of myofibrillar protein from bighead carp (Aristichthys nobilis) affected by frozen storage and a hydroxyl radical-generation oxidizing system

作者：Han Lu^a ; ^{jingmaoluhan@126.com} ; Longteng Zhang^a ; ^{214853271@qq.com} ; Qingzheng Li^a ; ^{812699466@qq.com} ; Yongkang Luo^a ; ^b ; ^{luoyongkang@263.net} ; ^{luoyongkang@cau.edu.cn}

关键词：Bighead carp ; Disulfide ; Gel texture ; WHC ; Frozen storage ; Hydroxyl radicals

刊名：Food Chemistry

出版年：2017

6.Impact of par-baking and storage conditions on the quality of par-baked and fully baked bread

作者：Els Debonne ; ^{els.debonne@ugent.be} ; Filip Van Bockstaele ; Euge Philips ; Ingrid De Leyn ; Mia Eeckhout

关键词：Par-baking ; Bread ; Steam ; Storage ; Crumb texture

刊名：LWT - Food Science and Technology

出版年：2017

7.Electromagnetic freezing: Effects of weak oscillating magnetic fields on crab sticks

作者：Laura Otero ; ^{l.otero@ictan.csic.es} ; Miriam Pé ; rez-Mateos ; Antonio C. Rodrí ; guez ; Pedro D. Sanz

关键词：Electromagnetic freezing ; Oscillating magnetic fields ; Frozen storage ; Food preservation ; Crab sticks ; Food quality

刊名：Journal of Food Engineering

出版年：2017

8.Temporal dominance of sensations for characterization of strawberry pulp subjected to pasteurization and different freezing methods

作者：Gilma Auxiliadora Santos Gonç ; alves^a ; ^{gilma.goncalves@ifsudestemg.edu.br} ; Nathane Silva Resende^b ; Carla Saraiva Gonç ; alves^b ; Emanuelle Mara de Alcâ ; ntara^b ; Elisâ ; ngela Elena Nunes Carvalho^b ; Jaime Vilela de Resende^b ; Marcelo Â ; ngelo Cirillo^c ; Eduardo Valé ; rio de Barros Vilas Boas^b ; ^{evbvboas@dca.ufla.br}

关键词：Fragaria x ananassa ; Just-about-right scale ; Acceptance test ; Sensory quality ; Frozen storage

刊名：LWT - Food Science and Technology

出版年：2017

9.Effects of feeding wet distillers grains to cattle during different phases of production on lipid oxidation of cooked ground beef patties during storage¹

作者：N.T. Dierks ; B.D. Cleveland ; K.A. Varnold ; G.E. Erickson ; PAS ; G.A. Sullivan ^{gary.sullivan@unl.edu}

关键词：cooked ground beef ; distillers grains ; fatty acid composition ; lipid oxidation

刊名：The Professional Animal Scientist

出版年：2017

10.Effects of vacuum tumbling with chitosan nanoparticles on the quality characteristics of cryogenically frozen shrimp

作者：Alexander Chouljenko^a ; Arranee Chotiko^a ; Franklin Bonilla^a ; Marvin Moncada^c ; Vondel Reyes^a ; Subramaniam Sathivel^a ; ^b ; ^{ssathivel@agcenter.lsu.edu" class="auth_mail" title="E-mail the corresponding author}

关键词：Chitosan ; Nanoparticles ; Shrimp ; Freezing ; Vacuum tumbling

刊名：LWT - Food Science and Technology

出版年：2017

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