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内部出版物
在“
Elsevier电子期刊
”中,
命中:
1,767
条,耗时:小于0.01 秒
1.
Improved physicochemical properties and hepatic protection of
Maillard
reaction products derived from fish protein hydrolysates and ribose
作者:
Sung-Yong Yang
a
;
1
;
Sanghoon Lee
b
;
1
;
Min Cheol Pyo
a
;
Hyeonjin Jeon
b
;
Yoonsook Kim
b
;
2
;
kimyus@kfri.re.kr
;
Kwang-Won Lee
a
;
2
;
kwangwon@korea.ac.kr
关键词:
Fish protein hydrolysate
;
Maillard
reaction
;
Physicochemical property
;
Hepatic protection
;
Nrf2 transcription factor
刊名:Food Chemistry
出版年:2017
2.
Effect of
Maillard
reaction on the structural and immunological properties of recombinant silver carp parvalbumin
作者:
Yong-Juan Zhao
a
;
1
;
Qiu-Feng Cai
a
;
b
;
1
;
Teng-chuan Jin
c
;
Ling-Jing Zhang
a
;
b
;
Dan-Xia Fei
a
;
Guang-Ming Liu
a
;
b
;
Min-Jie Cao
a
;
b
;
mjcao@jmu.edu.cn" class="auth_mail" title="E-mail the corresponding author
关键词:
Parvalbumin
;
Maillard
reaction
;
Glycation sites
;
Structural characterization
;
Immunoreactivity
刊名:LWT - Food Science and Technology
出版年:2017
3.
Use of sacrificial anode technology to mitigate non-enzymic
Maillard
browning
作者:
George P. Rizzi
;
georgerizzi@yahoo.com" class="auth_mail" title="E-mail the corresponding author
关键词:
Maillard
reaction
;
Sacrificial anode
;
Metals
;
Electrochemistry
;
Browning mitigation
刊名:Food Chemistry
出版年:2017
4.
Effects of high-intensity ultrasound on
Maillard
reaction in a model system of d-xylose and l-lysine
作者:
Hang Yu
a
;
Yi-Xin Seow
a
;
Peter K.C. Ong
a
;
Weibiao Zhou
a
;
b
;
chmzwb@nus.edu.sg" class="auth_mail" title="E-mail the corresponding author
关键词:
Maillard
reaction
;
High-intensity ultrasound
;
Continuous ultrasonic tank reactor
;
Kinetic model
;
Flavour compounds
刊名:Ultrasonics Sonochemistry
出版年:2017
5.
Preparation of chemically modified canola protein isolate with gum Arabic by means of
Maillard
reaction under wet-heating conditions
作者:
Safoura Pirestani
a
;
s.pirestani@ag.iut.ac.ir" class="auth_mail" title="E-mail the corresponding author
;
safourapirestani@yahoo.com" class="auth_mail" title="E-mail the corresponding author
;
Ali Nasirpour
a
;
ali.nasirpour@cc.iut.ac.ir" class="auth_mail" title="E-mail the corresponding author
;
Javad Keramat
a
;
keramat@cc.iut.ac.ir" class="auth_mail" title="E-mail the corresponding author
;
Sté
;
phane Desobry
b
;
Stephane.Desobry@univ-lorraine.fr" class="auth_mail" title="E-mail the corresponding author
关键词:
CPI
;
canola protein isolate
;
GA
;
gum Arabic
;
OPA
;
orthophthaldialdehyde
;
DUV
;
difference UV spectroscopy
;
SDS-PAGE
;
sodium dodecyl sulphate&ndash
;
polyacrylamide gel electrophoresis
;
MRPs
;
Maillard
reaction products
刊名:Carbohydrate Polymers
出版年:2017
6.
Characterization and emulsifying properties of β-lactoglobulin-gum Acacia Seyal conjugates prepared via the
Maillard
reaction
作者:
Binwei Bi
a
;
bibinwei_hbut@163.com" class="auth_mail" title="E-mail the corresponding author
;
Hao Yang
c
;
hyang@wit.edu.cn" class="auth_mail" title="E-mail the corresponding author
;
Yapeng Fang
a
;
b
;
fangypphrc@163.com" class="auth_mail" title="E-mail the corresponding author
;
Katsuyoshi Nishinari
a
;
b
;
katsuyoshi.nishinari@gmail.com" class="auth_mail" title="E-mail the corresponding author
;
Glyn O. Phillips
a
;
Phillipsglyn@aol.com" class="auth_mail" title="E-mail the corresponding author
关键词:
β-Lactoglobulin
;
Gum Acacia Seyal
;
Maillard
reaction
;
Emulsions
刊名:Food Chemistry
出版年:2017
7.
Effect of glycosylation with gum Arabic by
Maillard
reaction in a liquid system on the emulsifying properties of canola protein isolate
作者:
Safoura Pirestani
a
;
s.pirestani@ag.iut.ac.ir
;
safourapirestani@yahoo.com
;
Ali Nasirpour
a
;
ali.nasirpour@cc.iut.ac.ir
;
Javad Keramat
a
;
keramat@cc.iut.ac.ir
;
Sté
;
phane Desobry
b
;
Stephane.Desobry@univ-lorraine.fr
;
Jordane Jasniewski
b
;
jordane.jasniewski@univ-lorraine.fr
关键词:
Canola protein isolate
;
Acacia gum
;
Glycation
;
Maillard
reaction
;
Wet heating
;
Rheological properties
刊名:Carbohydrate Polymers
出版年:2017
8.
A study of different indicators of
Maillard
reaction with whey proteins and different carbohydrates under adverse storage conditions
作者:
Graciela E. Leiva
;
Gabriela B. Naranjo
;
Laura S. Malec
;
malec@qo.fcen.uba.ar" class="auth_mail" title="E-mail the corresponding author
关键词:
Maillard
reaction
;
Whey proteins
;
Reactive lysine
;
Capillary electrophoresis
;
Hydroxymethylfurfural
刊名:Food Chemistry
出版年:2017
9.
Use of soluble chitosans in
Maillard
reaction products with β-lactoglobulin. Emulsifying and antioxidant properties
作者:
Marian Mengí
;
bar
a
;
1
;
Beatriz Miralles
b
;
1
;
Á
;
ngeles Heras
a
;
aheras@farm.ucm.es" class="auth_mail" title="E-mail the corresponding author
关键词:
Chitosan
;
Conjugate
;
Emulsifying activity index
;
DPPH radical scavenging
;
Reducing power ability
刊名:LWT - Food Science and Technology
出版年:2017
10.
Dairy products and the
Maillard
reaction: A promising future for extensive food characterization by integrated proteomics studies
作者:
Simona Arena
;
Giovanni Renzone
;
Chiara D&rsquo
;
Ambrosio
;
Anna Maria Salzano
;
Andrea Scaloni
;
andrea.scaloni@ispaam.cnr.it" class="auth_mail" title="E-mail the corresponding author
关键词:
Hex
;
the Amadori product with d-glucose or d-galactose
;
G
;
glyoxal
;
MG
;
methylglyoxal
;
3-DP
;
3-deoxypentosone
;
1-DG
;
1-deoxyglucosone
;
3-DG
;
3-deoxyglucosone
;
3-DGal
;
3-deoxygalactosone
;
3-DLact
;
3-deoxylactosone
;
GONE
;
glucosone
;
Trios
;
triosone
;
-DH
;
-derived-dihydroxyimidazoline
;
-H
;
-derived hydroimidazolone
;
-He
;
-derived hemiaminal
;
GOLD
;
G-derived Lys dimer
;
MOLD
;
MG-derived Lys dimer
;
DOLD
;
DG-derived Lys dimer
;
GODIC
;
G-derived imidazolium cross-link product
;
MODIC
;
MG-derived imidazoli
刊名:Food Chemistry
出版年:2017
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