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CNKI会议论文(3)
CNKI学位论文(406)
知网期刊论文(568)
在“
Elsevier电子期刊
”中,
命中:
185
条,耗时:小于0.01 秒
在所有数据库中总计命中:
977
条
1.
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
2.
Kinetics of
browning
and correlations between
browning
degree and pyrazine compounds in l-ascorbic acid/acidic amino acid model systems
作者:
Ai-Nong Yu
a
;
b
;
anyufoodchem@hotmail.com
;
Yong-Yan Zhou
b
;
Yi-Ni Yang
b
关键词:
Kinetics
;
Non-enzymatic
browning
reaction
;
Ascorbic acid
;
Acidic amino acids
;
Maillard
;
Aroma
刊名:Food Chemistry
出版年:2017
3.
Assessment of the development of
browning
, antioxidant activity and volatile organic compounds in thermally processed sugar model wines
作者:
Vanda Pereira
a
;
b
;
vpereira@uma.pt" class="auth_mail" title="E-mail the corresponding author
;
Magda Santos
a
;
Juan Cacho
c
;
José
;
C. Marques
a
;
b
关键词:
Sweet wine
;
Thermal processing
;
Maillard
reaction
;
Sugar degradation
;
Sotolon
刊名:LWT - Food Science and Technology
出版年:2017
4.
Reducing sugar loss in enzymatic hydrolysis of ethylenediamine pretreated corn stover
作者:
Wen-Chao Li
1
;
Xia Li
1
;
Lei Qin
;
Jia-Qing Zhu
;
Xiao Han
;
Bing-Zhi Li
;
bzli@tju.edu.cn
;
Ying-Jin Yuan
关键词:
Corn stover
;
Ethylenediamine pretreatment
;
Maillard
reaction
;
Enzymatic hydrolysis
;
Carbohydrate
刊名:Bioresource Technology
出版年:2017
5.
Polyphenols with antiglycation activity and mechanisms of action: A review of recent findings
作者:
Wan-Ju Yeh
a
;
1
;
Shih-Min Hsia
a
;
1
;
Wei-Hwa Lee
b
;
1
;
Chi-Hao Wu
a
;
c
;
wch@tmu.edu.tw
关键词:
advanced glycation end products
;
antiglycation
;
flavonoid
;
phenolic acid
;
polyphenols
刊名:Journal of Food and Drug Analysis
出版年:2017
6.
Mitigation strategies of acrylamide, furans, heterocyclic amines and
browning
during the
Maillard
reaction in foods
作者:
Cé
;
cile Rannou
a
;
cecile.rannou@oniris-nantes.fr
;
Delphine Laroque
b
;
Emilie Renault
b
;
Carole Prost
a
;
Thierry Sé
;
rot
a
关键词:
Non-enzymatic
browning
;
Inhibition
;
Furan
;
Acrylamide
;
Heterocyclic amines
刊名:Food Research International
出版年:2016
7.
Effect of different molecular weight chitosans on the mitigation of acrylamide formation and the functional properties of the resultant
Maillard
reaction products
作者:
Yu-Wei Chang
a
;
b
;
Wen-Chieh Sung
a
;
b
;
sungwill@mail.ntou.edu.tw" class="auth_mail" title="E-mail the corresponding author
;
Jing-Yi Chen
a
关键词:
Acrylamide
;
Antioxidant capacity
;
Chitosan
;
Maillard
reaction products
刊名:Food Chemistry
出版年:2016
8.
Effect of roasting time of buckwheat groats on the formation of
Maillard
reaction products and antioxidant capacity
作者:
Wronkowska Małgorzata
;
m.wronkowska@pan.olsztyn.pl" class="auth_mail" title="E-mail the corresponding author
;
Piskuła Mariusz Konrad
;
Henryk Zieliński
关键词:
FIC
;
free fluorescence of intermediary
Maillard
reaction products compounds
;
FAST index
;
fluorescence of advanced
Maillard
reaction products and soluble tryptophan
;
TPC
;
total phenolic content
;
CML
;
Nɛ-(carboxymethyl)-l-lysine
;
OPA
;
o-phthaldialdehyde
;
ORACFL
;
oxygen radical absorbance capacity
刊名:Food Chemistry
出版年:2016
9.
Inhibitory effect of microwaved thinned nectarine extracts on polyphenol oxidase activity
作者:
Diego Redondo
a
;
Marí
;
a E. Venturini
a
;
ugeventu@unizar.es" class="auth_mail" title="E-mail the corresponding author
;
Rosa Oria
a
;
Esther Arias
b
关键词:
Polyphenol oxidase
;
Browning
;
Thinned
;
Maillard
;
Fresh-cut peach
刊名:Food Chemistry
出版年:2016
10.
Shelf-life modeling of microwave-assisted thermal sterilized mashed potato in polymeric pouches of different gas barrier properties
作者:
Hongchao Zhang
a
;
Zhongwei Tang
a
;
Barbara Rasco
b
;
Juming Tang
a
;
Shyam S. Sablani
a
;
ssablani@wsu.edu" class="auth_mail" title="E-mail the corresponding author
关键词:
Color
;
Lipid oxidation
;
Maillard
reaction
;
Oxygen transmission rate
;
Water vapor transmission rate
刊名:Journal of Food Engineering
出版年:2016
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