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CNKI期刊论文0611(48)
在“
Elsevier电子期刊
”中,
命中:
4,958
条,耗时:小于0.01 秒
在所有数据库中总计命中:
28,671
条
1.
Effects of various
blanch
ing methods on weight loss, enzymes inactivation, phytochemical contents, antioxidant capacity, ultrastructure and drying kinetics of red bell pepper (Capsicum annuum L.)
作者:
J
un Wang
a
;
Xu-Hai Yang
b
;
A.S. Mu
j
umdar
c
;
Dong Wang
d
;
J
in-Hong Zhao
e
;
Xiao-Ming Fang
f
;
Qian Zhang
b
;
Zhangqian_shihezi@163.com
;
Long Xie
a
;
Zhen-
J
iang Gao
a
;
Hong-Wei Xiao
a
;
xhwcaugxy@163.com
;
关键词:
Red bell pepper
;
Thermal
blanch
ing
;
Ultrastructure
;
Enzyme activity
;
Antioxidant capacity
刊名:LWT - Food Science and Technology
出版年:2017
2.
Characterization of particles in soymilks prepared by
blanch
ing soybeans and traditional method: A comparative study focusing on lipid-protein interaction
作者:
Xingyun Peng
1
;
Yahui Wang
1
;
J
iyun Xing
;
Ruican Wang
;
Xiaodi Shi
;
Shuntang Guo
;
shuntang@cau.edu.cn" class="auth_mail" title="E-mail the corresponding author
关键词:
Soymilk
;
Blanch
ing
;
Soy protein
;
Protein-lipid interaction
刊名:Food Hydrocolloids
出版年:2017
3.
Effect of
blanch
ing followed by refrigerated storage or industrial microwave drying on the microbial load of yellow mealworm larvae (Tenebrio molitor)
作者:
D. Vandeweyer
a
;
b
;
1
;
S. Lenaerts
a
;
b
;
1
;
A. Callens
c
;
L. Van Campenhout
a
;
b
;
leen.vancampenhout@kuleuven.be" class="auth_mail" title="E-mail the corresponding author
关键词:
Mealworm larvae
;
Blanch
ing
;
Chilling
;
Microwave drying
;
Microbial counts
刊名:Food Control
出版年:2017
4.
Impact of
blanch
ing, 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
;
Blanch
ing
;
Frozen storage
;
Nutri Red carrot
刊名:Food Control
出版年:2017
5.
Changes in phenolic content of commercial potato varieties through industrial processing and fresh preparation
作者:
Amber Furrer
a
;
Dennis P. Cladis
a
;
Anne Kurilich
c
;
Ramesh Manoharan
c
;
Mario G. Ferruzzi
a
;
b
;
mferruz@ncsu.edu" class="auth_mail" title="E-mail the corresponding author
关键词:
BF
;
flesh
blanch
ed and frozen cubes
;
BFM
;
flesh
blanch
ed
;
frozen
;
and microwaved cubes
;
BFF
;
flesh
blanch
ed
;
par-fried
;
and frozen fries
;
BFFF
;
flesh
blanch
ed
;
par-fried
;
frozen and finished fried fries
;
BFFO
;
flesh
blanch
ed
;
par-fried
;
frozen
;
and baked fries
;
CCF
;
Commercial classic cut fries
;
CFF
;
Commercial fresh-style fries
;
CHB
;
Commercial hash browns
;
CQA
;
chlorogenic acids
;
5-CQA
;
5-O-caffeoylquinic (chlorogenic acid)
;
4-CQA
;
4-O-caffeoylquinic (cryptochlorogenic acid)
;
3-CQA
;
3-O-caffeo
刊名:Food Chemistry
出版年:2017
6.
Validated method for quality assessment of henna (Lawsonia inermis L.) leaves after postharvest
blanch
ing and its cosmetic application
作者:
J
yotshna
a
;
Poo
j
a Gaur
a
;
Dhanan
j
ay Kumar Singh
b
;
Suaib Luqman
b
;
Karuna Shanker
a
;
kspklko@yahoo.com
;
kspklko@gmail.com
关键词:
LI
;
Lawsonia inermis
;
RP-HPLC
;
reverse phase liquid chromatography
;
UAE
;
ultrasonic assisted extraction
;
PHT
;
postharvest treatments
;
PPD
;
p-phenylenediamine
刊名:Industrial Crops and Products
出版年:2017
7.
Cooking impact in color, pigments and volatile composition of grapevine leaves (Vitis vinifera L. var. Malvasia Fina and Touriga Franca)
作者:
Adriano Lima
a
;
b
;
J
osé
;
Alberto Pereira
c
;
Ilton Baraldi
b
;
Ricardo Malheiro
c
;
rmalheiro@ipb.pt
关键词:
Grapevine leaves
;
Blanch
ing
;
Boiling
;
Composition
;
Volatile profile
刊名:Food Chemistry
出版年:2017
8.
Effect of high-humidity hot air impingement
blanch
ing (HHAIB) on drying and quality of red pepper (Capsicum annuum L.)
作者:
J
un Wang
a
;
Xiao-Ming Fang
b
;
A.S. Mu
j
umdar
c
;
J
ing-Ya Qian
a
;
Qian Zhang
d
;
1554608278@qq.com" class="auth_mail" title="E-mail the corresponding author
;
Xu-Hai Yang
d
;
Yan-Hong Liu
a
;
Zhen-
J
iang Gao
a
;
Hong-Wei Xiao
a
;
xhwcaugxy@163.com" class="auth_mail" title="E-mail the corresponding author
关键词:
Capsorubin (PubChem CID
;
5281229)
;
Capsanthin (PubChem CID
;
5281228)
;
β-cryptoxanthin (PubChem CID
;
5281235)
;
Zeaxanthin (PubChem CID
;
5280899)
;
Paprika (PubChem CID
;
11980947)
;
Capsaicin (PubChem CID
;
1548943)
;
Peroxidase (PubChem CID
;
86062799)
;
Ascorbic acid (PubChem CID
;
54670067)
;
Melanin (PubChem CID
;
6325610)
;
5-hydroxymethyl furfural (PubChem CID
;
237332)
刊名:Food Chemistry
出版年:2017
9.
Impact of
blanch
ing, sweating and drying operations on pungency, aroma and color of Piper borbonense
作者:
M. Weil
a
;
mathieu.weil@cirad.fr" class="auth_mail" title="E-mail the corresponding author
;
A. Shum Cheong Sing
b
;
alain.Shum@univ-reunion.fr" class="auth_mail" title="E-mail the corresponding author
;
J
.M. Mé
;
ot
c
;
j
ean-michel.meot@cirad.fr" class="auth_mail" title="E-mail the corresponding author
;
R. Boulanger
c
;
renaud.boulanger@cirad.fr" class="auth_mail" title="E-mail the corresponding author
;
P. Bohuon
d
;
philippe.bohuon@supagro.fr" class="auth_mail" title="E-mail the corresponding author
关键词:
Processing
;
Pepper
;
Piperine
;
Essential oil
;
Color
刊名:Food Chemistry
出版年:2017
10.
Enhancing the lycopene in vitro bioaccessibility of tomato
j
uice synergistically applying thermal and non-thermal processing technologies
作者:
K.G.L.R.
J
ayathunge
a
;
Alexandros Ch. Stratakos
a
;
Oliver Cregenzá
;
n-Albertia
b
;
Irene R. Grant
a
;
J
ames Lyng
b
;
Anastasios Koidis
a
;
t.koidis@qub.ac.uk
关键词:
Tomato
;
J
uice
;
Blanch
ing
;
Lycopene
;
In vitro bioaccessibility
;
Pulsed electric fields
;
Ultrasonic
;
Processing
刊名:Food Chemistry
出版年:2017
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