设为首页
收藏本站
网站地图
|
English
|
公务邮箱
About the library
Background
History
Leadership
Organization
Readers' Guide
Opening Hours
Collections
Help Via Email
Publications
Electronic Information Resources
常用资源
电子图书
期刊论文
学位会议
外文资源
特色专题
内部出版物
在“
Elsevier电子期刊
”中,
命中:
3,456
条,耗时:小于0.01 秒
1.
Rheological and secondary structural characterization of rice flour-zein composites for noodles slit from gluten-free sheeted
dough
作者:
Sungmin Jeong
;
Hee Won Kim
;
Suyong Lee
;
suyonglee@sejong.ac.kr
关键词:
Rice flour-zein composite
;
Viscoelasticity
;
Gluten-free
;
Sheeted
dough
;
Noodle
刊名:Food Chemistry
出版年:2017
2.
Food safety hazards associated with ready-to-bake cookie
dough
and its ingredients
作者:
Shuang Wu
a
;
Steven C. Ricke
b
;
Keith R. Schneider
a
;
Soohyoun Ahn
a
;
sahn82@ufl.edu
关键词:
Cookie
dough
;
Microbiological hazards
;
Food safety
;
Pathogens
刊名:Food Control
出版年:2017
3.
Proofing of bread
dough
assisted by ohmic heating
作者:
Timothé
;
e Gally
;
Olivier Rouaud
;
olivier.rouaud@oniris-nantes.fr
;
Vanessa Jury
;
Michel Havet
;
Anthony Ogé
;
Alain Le-Bail
关键词:
Ohmic heating
;
Bread
dough
;
Proofing
;
Energy
刊名:Innovative Food Science & Emerging Technologies
出版年:2017
4.
Fuzzy logic based process control strategy for effective sheeting of wheat
dough
in small and medium-sized enterprises
作者:
Jyothi Mahadevappa
;
jyothi.mahadevappa@fau.de
;
Frauke Groß
;
Antonio Delgado
关键词:
Dough
sheeting
;
Process control
;
Surface cracks
;
Rheological properties
;
Fuzzy logic
刊名:Journal of Food Engineering
出版年:2017
5.
Comparative study on the freeze stability of yeast and chemical leavened steamed bread
dough
作者:
Pei Wang
a
;
wangpei@njau.edu.cn
;
Runqiang Yang
a
;
yangrq@njau.edu.cn
;
Zhenxin Gu
a
;
guzx@njau.edu.cn
;
Xueming Xu
b
;
xmxu@jiangnan.edu.cn
;
Zhengyu Jin
b
;
jinlab2008@yahoo.com
关键词:
Yeast/chemical leavener
;
Frozen
dough
;
Steamed bread
;
Gassing properties
;
Gluten deterioration
刊名:Food Chemistry
出版年:2017
6.
Population balance of droplets in a pulsed disc and
dough
nut column with wettable internals
作者:
Qi Fang
a
;
Dian Jing
b
;
Hao Zhou
a
;
Shaowei Li
a
;
lsw@tsinghua.edu.cn
关键词:
Population balance
;
Coalescence
;
Breakup
;
Wettability
;
Pulsed disc and
dough
nut column
刊名:Chemical Engineering Science
出版年:2017
7.
Effective viscosity of nanofluids — A modified Krieger-
Dough
erty model based on particle size distribution (PSD) analysis
作者:
R. Deepak Selvakumar
;
S. Dhinakaran
;
ssdhinakar@gmail.com
关键词:
Nanofluids
;
Effective viscosity
;
Clustering
;
Interfacial layer
;
Particle size distribution (PSD)
;
Krieger&ndash
;
Dough
erty model.
刊名:Journal of Molecular Liquids
出版年:2017
8.
Foam stabilization during processing of starch-based
dough
systems
作者:
Dana Elgeti
;
Liang Peng
;
Mario Jekle
;
mjekle@tum.de
;
Thomas Becker
关键词:
Viscosity
;
Rheology
;
Standardized fermentation
;
Quinoa
;
Bread
;
Gluten-free
刊名:Innovative Food Science & Emerging Technologies
出版年:2017
9.
Formulation of yeast-leavened bread with reduced salt content by using a Lactobacillus plantarum fermentation product
作者:
Francesca Valerio
a
;
Amalia Conte
b
;
c
;
Mariaelena Di Biase
a
;
Veronica M.T. Lattanzio
a
;
S. Lisa Lonigro
a
;
Lucia Padalino
c
;
Erica Pontonio
d
;
Paola Lavermicocca
a
;
paola.lavermicocca@ispa.cnr.it
关键词:
Salt-reduced bread
;
Lactic acid bacteria
;
Microbial bioprocessing
;
Fermentation product
;
Dough
acidification
;
Sensory analysis
;
Umami
;
Kokumi
刊名:Food Chemistry
出版年:2017
10.
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
1
2
3
4
5
6
7
8
9
按检索点细分(3456)
题名(715)
作者(1452)
关键词(505)
文摘(1870)
按出版年细分(3456)
2027年及以后(113)
2017年(36)
2016年(185)
2015年(26)
2014年(8)
2013年(154)
2012年(197)
2011年(164)
2010年(205)
2009年(248)
2008年(229)
2007年(218)
2006年(147)
2005年(144)
2004年(157)
2003年(152)
2002年(118)
2001年(117)
2000年(121)
2000年及以前(717)
NGLC 2004-2010.National Geological Library of China All Rights Reserved.
Add:29 Xueyuan Rd,Haidian District,Beijing,PRC. Mail Add: 8324 mailbox 100083
For exchange or info please contact us via
email
.