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CNKI学位论文(48)
知网期刊论文(162)
在“
Elsevier电子期刊
”中,
命中:
30
条,耗时:小于0.01 秒
在所有数据库中总计命中:
210
条
1.
Filled hydrogel particles as a delivery system for n 鈭?3 long chain PUFA in low-fat frankfurters: Consequences for product characteristics with special reference to lipid oxidation
作者:
Lorena Salcedo-Sandoval
;
Susana Cofrades
;
Claudia
Ruiz
-
Capillas
;
Francisco Jimé
;
nez-Colmenero
;
fjimenez@ictan.csic.es" class="auth_mail" title="E-mail the corresponding author
关键词:
Filled hydrogel particles
;
O/W emulsion
;
n
;
&minus
;
;
3 LCPUFA delivery systems
;
Frankfurters
;
Lipid oxidation
;
Chilled storage
刊名:Meat Science
出版年:2015
2.
Polysaccharide gels as oil bulking agents: Technological and structural properties
作者:
A.M. Herrero
;
P. Carmona
;
F. Jim茅nez-Colmenero
;
C.
Ruiz
-
Capillas
关键词:
Polysaccharide
;
Olive oil
;
Texture
;
Raman spectroscopy
;
Structural characteristics
刊名:Food Hydrocolloids
出版年:May, 2014
3.
Healthier oils stabilized in konjac matrix as fat replacers in n ? 3 PUFA enriched frankfurters
作者:
L. Salcedo-Sandoval
a
;
S. Cofrades
a
;
scofrades@ictan.csic.es
;
C.
Ruiz
-
Capillas
Pé
;
rez
a
;
M.T. Solas
b
;
F. Jimé
;
nez-Colmenero
a
关键词:
n
;
&minus
;
;
3 PUFA enriched frankfurters
;
Healthier oils stabilized
;
Oil in water emulsion
;
Konjac gel
;
Frankfurter characteristics
;
Chilling storage
刊名:Meat Science
出版年:2013
4.
Oil bulking agents based on polysaccharide gels in meat batters: A Raman spectroscopic study
作者:
C.
Ruiz
-
Capillas
;
P. Carmona
;
F. Jim¨¦nez-Colmenero
;
A.M. Herrero
关键词:
Lipid
;
Protein
;
Polysaccharide gel
;
Meat batter
;
Technological properties
;
Structural characteristics
刊名:Food Chemistry
出版年:2013
5.
Konjac gel for use as potential fat analogue for healthier meat product development: Effect of chilled and frozen storage
作者:
F. Jimenez-Colmenero
;
S. Cofrades
;
A.M. Herrero
;
M.T. Solas
;
C.
Ruiz
-
Capillas
关键词:
Fat analogue
;
Konjac gel
;
Mechanical properties
;
Rheology
;
Scanning electron microscopy
;
Chilling storage
;
Freezing/thawing
刊名:Food Hydrocolloids
出版年:2013
6.
Low-fat pork liver pat¨¦s enriched with n-3 PUFA/konjac gel: Dynamic rheological properties and technological behaviour during chill storage
作者:
G. Delgado-Pando
;
S. Cofrades
;
C.
Ruiz
-
Capillas
;
M. Triki
;
F. Jimé
;
nez-Colmenero
;
fjimenez@ictan.csic.es
关键词:
Pâ
;
té
;
Healthier oil combination
;
Konjac gel
;
Rheological properties
;
Texture
;
Chilling storage
刊名:Meat Science
出版年:2012
7.
Optimisation of a chromatographic procedure for determining biogenic amine concentrations in meat and meat products employing a cation-exchange column with a post-column system
作者:
Mehdi
;
Triki
;
Francisco
;
Jimé
;
nez-Colmenero
;
Ana M.
;
Herrero
;
Claudia
;
Ruiz
-
Capillas
;
;
;
claudia@if.csic.es
关键词:
Biogenic amines
;
HPLC post column
;
Ion chromatography
;
OPA
;
Meat and meat products
刊名:Food Chemistry
出版年:2012
8.
Antioxidant activity of Hypericum perforatum L. extract in enriched n-3 PUFA pork meat systems during chilled storage
作者:
Francisco J. S¨¢nchez-Muniz
;
Raul Olivero-David
;
Mehdi Triki
;
Lorena Salcedo
;
Mar¨ªa Jos¨¦ Gonz¨¢lez-Mu?oz
;
Susana Cofrades
;
Claudia
Ruiz
-
Capillas
;
Francisco Jim¨¦nez-Colmenero
;
Juana Benedi
关键词:
Hp
;
Hypericum perforatum L. extract
;
PUFA
;
polyunsaturated fatty acids
;
MUFA
;
monounsaturated fatty acids
;
SFA
;
saturated fatty acids
;
DTG
;
dimers of triglycerides
;
oxTG
;
oxidized triglycerides
;
DPPH
;
2-diphenyl-1-picrylhydrazyl
;
TBARS
;
thiobarbituric aci
刊名:Food Research International
出版年:2012
9.
Enriched n ? 3 PUFA/konjac gel low-fat pork liver pat¨¦: Lipid oxidation, microbiological properties and biogenic amine formation during chilling storage
作者:
G. Delgado-P
o ;
S. Cofrades
;
C.
Ruiz
-
Capillas
;
M. Triki
;
F. Jim¨¦nez-Colmenero
关键词:
Low-fat pork liver pâ
;
té
;
Enriched n
;
&minus
;
;
3 PUFA
;
Konjac
;
Lipid oxidation
;
Biogenic amines
;
Microbiology
刊名:Meat Science
出版年:2012
10.
Production variations of nutritional composition of commercial meat products
作者:
F. Jimé
;
nez-Colmenero
;
T. Pintado
;
S. Cofrades
;
C.
Ruiz
-
Capillas
;
S. Bastida
关键词:
Meat products
;
Nutrient composition
;
Production variations
;
Fatty acids
刊名:Food Research International
出版年:2010
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