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CNKI学位论文(1337)
CNKI期刊论文0611(5)
知网期刊论文(1450)
在“
Elsevier电子期刊
”中,
命中:
981
条,耗时:0.0439781 秒
在所有数据库中总计命中:
2,797
条
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.
Rheological and microstructural evolution of the most common
gluten
-
free
flours and starches during bread fermentation and baking
作者:
Mario M. Martí
;
nez
;
mariomartinez175@gmail.com
;
mart1269@purdue.edu
;
Manuel Gó
;
mez
关键词:
Starch
;
Flour
;
Gluten
-
free
;
Bread
;
Rheology
;
Microstructure
刊名:Journal of Food Engineering
出版年:2017
3.
Sourdough fermentation and chestnut flour in
gluten
-
free
bread: A shelf-life evaluation
作者:
Massimiliano Rinaldi
;
massimiliano.rinaldi@unipr.it
;
Maria Paciulli
;
Augusta Caligiani
;
Francesca Scazzina
;
Emma Chiavaro
;
emma.chiavaro@unipr.it
关键词:
Sourdough
;
Chestnut flour
;
Gluten
-
free
bread
;
Physical analysis
;
Shelf-life
刊名:Food Chemistry
出版年:2017
4.
Molecular features of fermented teff flour relate to its suitability for the production of enriched
gluten
-
free
bread
作者:
Alessandra Marti
1
;
Mauro Marengo
1
;
Francesco Bonomi
;
Maria Cristina Casiraghi
;
Laura Franzetti
;
Maria Ambrogina Pagani
;
Stefania Iametti
;
stefania.iametti@unimi.it
关键词:
Teff
;
Fermentation
;
Gluten
free
bread
;
Enriched bread
刊名:LWT - Food Science and Technology
出版年:2017
5.
Gluten
-
free
pasta incorporating chia (Salvia hispanica L.) as thickening agent: An approach to naturally improve the nutritional profile and the in vitro carbohydrate digestibility
作者:
Valeria Menga
a
;
Mariana Amato
b
;
Tim D. Phillips
c
;
Donato Angelino
d
;
Federico Morreale
d
;
Clara Fares
a
;
clara.fares@crea.gov.it
关键词:
DW
;
durum wheat
;
CGF
;
commercial
gluten
free
product ready for pasta making
;
CS5
;
5% of milled chia seeds replacement
;
CS10
;
10% of milled chia seeds replacement
;
CM5
;
5% of chia mucilage replacement
;
CM10
;
10% of chia mucilage replacement
;
PC
;
protein content
;
IDF
;
insoluble dietary fiber
;
SDF
;
soluble dietary fiber
;
TPC
;
total phenolic content
;
TPAs
;
total phenolic acids
;
NRS
;
not resistant starch
;
TS
;
total starch
;
RAG
;
rapidly available glucose
;
SAG
;
slowly available glucose
;
RDS
;
rapidly di
刊名:Food Chemistry
出版年:2017
6.
Gluten
-
free
precooked rice pasta enriched with legumes flours: Physical properties, texture, sensory attributes and microstructure
作者:
Abdallah Bouasla
a
;
Agnieszka Wó
;
jtowicz
b
;
agnieszka.wojtowicz@up.lublin.pl" class="auth_mail" title="E-mail the corresponding author
;
Mohammed Nasereddine Zidoune
a
关键词:
Extrusion-cooking
;
Gluten
-
free
pasta
;
Physical properties
;
Texture
;
Microstructure
刊名:LWT - Food Science and Technology
出版年:2017
7.
Less Hidden Celiac Disease But Increased
Gluten
Avoidance Without a Diagnosis in the United States: Findings From the National Health and Nutrition Examination Surveys From 2009 to 2014
作者:
Rok Seon Choung
;
MD
;
PhD
a
;
Aynur Unalp-Arida
;
MD
;
PhD
b
;
Constance E. Ruhl
;
MD
;
PhD
d
;
Tricia L. Brantner
;
BS
a
;
James E. Everhart
;
MD
c
;
Joseph A. Murray
;
MD
a
;
murray.joseph@mayo.edu
关键词:
CD
;
celiac disease
;
EMA
;
endomysial antibody
;
GFD
;
gluten
-
free
diet
;
NHANES
;
National Health and Nutrition Examination Survey
;
PWAG
;
people without celiac disease avoiding
gluten
;
tTG
;
tissue transglutaminase
刊名:Mayo Clinic Proceedings
出版年:2017
8.
A survey study on safety and microbial quality of “
gluten
-
free
” products made in Italian pasta factories
作者:
Marina-Nadia Losio
a
;
b
;
Elena Dalzini
b
;
elena.dalzini@izsler.it
;
Enrico Pavoni
a
;
Daniela Merigo
a
;
Guido Finazzi
a
;
Paolo Daminelli
a
;
b
关键词:
Bacillus cereus
;
Cereals-products
;
Coagulase-positive staphylococci
;
Food pathogens
;
Gluten
刊名:Food Control
出版年:2017
9.
Potential of fluorescence spectroscopy in detection of low-levels of
gluten
in flour: A preliminary study
作者:
M. Haseeb Ahmad
;
mhaseeb.ahmad@uni-hohenheim.de
;
Marius Nache
;
Bernd Hitzmann
关键词:
Wheat flour
;
Gluten
free
;
Fluorescence spectroscopy
;
Partial least square regression
刊名:Food Control
出版年:2017
10.
In vitro colonic fermentation and glycemic response of high fiber
gluten
-
free
snacks in rats
作者:
Pamela C. Flores-Silva
;
Luis A. Bello-Pé
;
rez
;
labellop@ipn.mx
;
Sandra L. Rodriguez-Ambriz
;
Perla Osorio-Diaz
关键词:
Snack
;
Indigestible carbohydrates
;
Fermentation
;
Glycemic response
;
Gluten
刊名:Journal of Functional Foods
出版年:2017
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