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CNKI期刊论文0611(2)
知网期刊论文(110)
在“
Elsevier电子期刊
”中,
命中:
122
条,耗时:0.0169911 秒
在所有数据库中总计命中:
387
条
1.
Kinetics of Strecker aldehyde formation during thermal and high pressure high temperature processing of carrot puree
作者:
Biniam Kebede
1
;
BiniamTamiru.Kebede@biw.kuleuven.be
;
Tara Grauwet
1
;
Tewodros Andargie
1
;
Geoffery Sempiri
1
;
Stijn Palmers
1
;
Marc
Hendrickx
1
;
Ann Van Loey
;
1
;
ann.vanloey@biw.kuleuven.be
关键词:
Strecker aldehydes
;
Kinetics
;
Thermal processing
;
High pressure high temperature processing
;
Carrot puree
刊名:Innovative Food Science & Emerging Technologies
出版年:2017
2.
Pectin nanostructure influences pectin-cation interactions and in vitro-bioaccessibility of Ca
2+
, Zn
2+
, Fe
2+
and Mg
2+
-ions in model systems
作者:
Clare Kyomugasho
;
clare.kyomugasho@biw.kuleuven.be" class="auth_mail" title="E-mail the corresponding author
;
Shannon Gwala
;
Stefanie Christiaens
;
Zahra Jamsazzadeh Kermani
;
Ann M. Van Loey
;
Tara Grauwet
;
Marc
E.
Hendrickx
关键词:
Sugar beet pectin
;
Citrus pectin
;
Degree of methylesterification
;
Ca2+
;
Zn2+
;
Fe2+ and Mg2+-bioaccessibility
;
Cation-mediated pectin interactions
刊名:Food Hydrocolloids
出版年:2017
3.
Role of structural barriers for carotenoid bioaccessibility upon high pressure homogenization
作者:
Paola Palmero
;
Agnese Panozzo
;
Ines Colle
;
Claire Chigwedere
;
Marc
Hendrickx
;
Ann Van Loey
;
ann.vanloey@biw.kuleuven.be" class="auth_mail" title="E-mail the corresponding author
关键词:
Carotenoid
;
Bioaccessibility
;
Viscosity
;
High pressure homogenization
;
Tomato-based model systems
刊名:Food Chemistry
出版年:2016
4.
Evaluation of cation-facilitated pectin-gel properties: Cryo-SEM visualisation and rheological properties
作者:
Clare Kyomugasho
;
clare.kyomugasho@biw.kuleuven.be" class="auth_mail" title="E-mail the corresponding author
;
Stefanie Christiaens
;
Davy Van de Walle
;
Ann M. Van Loey
;
Koen Dewettinck
;
Marc
E.
Hendrickx
关键词:
Citrus pectin
;
Sugar beet pectin
;
Degree of methylesterification
;
Ca2+
;
Zn2+
;
Fe2+ and Mg2+-mediated gels
;
Gel-stiffness
刊名:Food Hydrocolloids
出版年:2016
5.
Quality changes of pasteurised mango juice during storage. Part I: Selecting shelf-life markers by integration of a targeted and untargeted multivariate approach
作者:
Scheling Wibowo
;
Tara Grauwet
;
Getnet Belete Gedefa
;
Marc
Hendrickx
;
Ann Van Loey
;
ann.vanloey@biw.kuleuven.be" class="auth_mail" title="E-mail the corresponding author
;
关键词:
Mango juice
;
Multivariate data analysis
;
Fingerprinting
;
Shelf-life
;
Targeted quality parameter
;
Volatiles
刊名:Food Research International
出版年:2015
6.
Quality changes of pasteurised mango juice during storage. Part II: Kinetic modelling of the shelf-life markers
作者:
Scheling Wibowo
;
Tara Grauwet
;
Getnet Belete Gedefa
;
Marc
Hendrickx
;
Ann Van Loey
;
ann.vanloey@biw.kuleuven.be" class="auth_mail" title="E-mail the corresponding author
;
关键词:
Mango juice
;
Kinetics
;
Fingerprinting
;
Shelf-life
;
Targeted quality parameters
;
Volatiles
刊名:Food Research International
出版年:2015
7.
Effect of calcium ions and pH on the structure and rheology of carrot-derived suspensions
作者:
Katlijn R.N. Moelants
;
Ruth Cardinaels
;
Kaat De Greef
;
Eva Daels
;
S
;
y Van Buggenhout
;
Ann M. Van Loey
;
Paula Moldenaers
;
Marc
E.
Hendrickx
关键词:
Rheology
;
Carrot
;
Suspension
;
pH
;
Pectin
;
Calcium ion
刊名:Food Hydrocolloids
出版年:May, 2014
8.
The effect of pectin concentration and degree of methyl-esterification on the in vitro bioaccessibility of 尾-carotene-enriched emulsions
作者:
Tina A.J. Verrijssen
;
Lieselot G. Balduyck
;
Stefanie Christiaens
;
Ann M. Van Loey
;
S
;
y Van Buggenhout
;
Marc
E.
Hendrickx
关键词:
Pectin
;
Concentration
;
Degree of methyl-esterification
;
Digestion
;
Emulsion
;
In vitro bioaccessibility
;
尾-Carotene
刊名:Food Research International
出版年:
Marc
h, 2014
9.
Comparing the impact of high pressure high temperature and thermal sterilization on the volatile fingerprint of onion, potato, pumpkin and red beet
作者:
Biniam T. Kebede
;
Tara Grauwet
;
Leonard Mutsokoti
;
Stijn Palmers
;
Liesbeth Vervoort
;
Marc
Hendrickx
;
Ann Van Loey
关键词:
Vegetables
;
Thermal processing
;
High pressure high temperature processing
;
Sterilization
;
HS-SPME&ndash
;
GC&ndash
;
MS chemical fingerprinting
;
Process-induced chemical reactions
刊名:Food Research International
出版年:February, 2014
10.
Isolation and structural characterisation of papaya peel pectin
作者:
Beno卯t B. Koubala
;
Stefanie Christiaens
;
Germain Kansci
;
Ann M. Van Loey
;
Marc
E.
Hendrickx
关键词:
AIR
;
alcohol-insoluble residue
;
CSP
;
chelator-soluble pectin
;
DM
;
degree of methoxylation
;
HG
;
homogalacturonan
;
HM
;
high-methoxylated
;
LM
;
low-methoxylated
;
Mp
;
peak molecular weight
;
MPBS
;
phosphate-buffered saline containing milk powder
;
NSP
;
sodium-carbonate-soluble pectin
;
R
;
residue
;
RG-I
;
rhamnogalacturonan-I
;
RG-II
;
rhamnogalacturonan-II
;
WSP
;
water-soluble pectin
刊名:Food Research International
出版年:January, 2014
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