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CNKI学位论文(134)
知网期刊论文(102)
在“
Elsevier电子期刊
”中,
命中:
40
条,耗时:小于0.01 秒
在所有数据库中总计命中:
236
条
1.
Physicochemical characterization of a
navy
bean
(Phaseolus vulgaris) protein fraction produced using a solvent-free method
作者:
Mousa Jafari
a
;
b
;
Amin Reza Rajabzadeh
b
;
c
;
Solmaz Tabtabaei
a
;
Fré
;
dé
;
ric Marsolais
d
;
Raymond L. Legge
a
;
rllegge@uwaterloo.ca" class="auth_mail" title="E-mail the corresponding author
关键词:
Navy
bean
;
Electrostatic separation
;
Isoelectric precipitation
;
Phaseolus vulgaris
;
Protein isolate
;
Solvent-free fractionation
;
Physicochemical characterization
刊名:Food Chemistry
出版年:2016
2.
Solvent-free production of protein-enriched fractions from
navy
bean
flour using a triboelectrification-based approach
作者:
Solmaz Tabtabaei
a
;
Mousa Jafari
a
;
c
;
Amin Reza Rajabzadeh
b
;
c
;
rajaba@mcmaster.ca" class="auth_mail" title="E-mail the corresponding author
;
Raymond L. Legge
a
关键词:
Electrostatic separation
;
Triboelectrification
;
Protein- and carbohydrate-enriched fractions
;
Protein purification
;
Navy
bean
flour
;
Solvent-free
刊名:Journal of Food Engineering
出版年:2016
3.
Ultrasound assisted hydration of
navy
bean
s (Phaseolus vulgaris)
作者:
M. Ghafoor
;
N.N. Misra
;
K. Mahadevan
;
B.K. Tiwari
关键词:
Ultrasound
;
Hydration
;
Navy
bean
;
Mathematical modelling
;
Diffusivity
;
Viscosity
刊名:Ultrasonics Sonochemistry
出版年:2014
4.
Composition, structure, morphology and physicochemical properties of lablab
bean
,
navy
bean
, rice
bean
, tepary
bean
and velvet
bean
starches
作者:
S. Maaran
;
R. Hoover
;
E. Donner
;
Q. Liu
关键词:
Pulse starches
;
Morphology
;
Structure
;
Properties
刊名:Food Chemistry
出版年:1 June, 2014
5.
NMR study of hydration of
navy
bean
during cooking
作者:
Lu Zhang
a
;
Michael J. McCarthy
a
;
b
;
mjmccarthy@ucdavis.edu
关键词:
NMR
;
Navy
bean
;
Hydration
;
T2 relaxation
;
Cooking
刊名:Lebensmittel-Wissenschaft und -Technologie
出版年:2013
6.
Physicochemical properties and digestibility of common
bean
(Phaseolus vulgaris L.) starches
作者:
Shuang-kui Du
a
;
dushuangkui@hotmail.com" class="auth_mail
;
Hongxin Jiang
b
;
Yongfeng Ai
b
;
Jay-lin Jane
b
;
jjane@iastate.edu" class="auth_mail
关键词:
Common
bean
(Phaseolus vulgaris L.) starch
;
Starch structure
;
Pasting
;
Digestibility
刊名:Carbohydrate Polymers
出版年:8 August, 2014
7.
The role of cotyledon cell structure during in vitro digestion of starch in
navy
bean
s
作者:
Thilo
;
Berg
a
;
Jaspreet
;
Singh
a
;
;
J.X.Singh@massey.ac.nz
;
Allan
;
Hardacre
b
;
Mike J.
;
Boland
a
关键词:
Navy
bean
s
;
Microstructure
;
Cotyledon cells
;
Cooking
;
In vitro
starch hydrolysis
;
Bean
s digesta
;
Storage
;
High pressure treatment
刊名:Carbohydrate Polymers
出版年:2012
8.
Functional properties of flour from low-temperature extruded
navy
and pinto
bean
s (Phaseolus vulgaris L.)
作者:
M. Siddiq
;
S. Kelkar
;
J.B. Harte
;
K.D. Dolan
;
G. Nyombaire
关键词:
Bean
s
;
Extruded flour
;
Viscosity
;
Water absorption
;
Cookie sensory
刊名:Lebensmittel-Wissenschaft und -Technologie
出版年:2013
9.
Use of low-temperature extrusion for reducing phytohemagglutinin activity (PHA) and oligosaccharides in
bean
s (Phaseolus vulgaris L.) cv.
Navy
and Pinto
作者:
S. Kelkar
a
;
kelkarsh@msu.edu
;
M. Siddiq
b
;
J.B. Harte
b
;
K.D. Dolan
a
;
b
;
G. Nyombaire
b
;
H. Suniaga
b
关键词:
Dry
bean
s
;
Extrusion
;
Lectins
;
Oligosaccharide
刊名:Food Chemistry
出版年:2012
10.
In vitro antioxidant activity of extracts from common legumes
作者:
Yan Zhao
;
Shuang-kui Du
;
Hanxin Wang
;
Meng Cai
关键词:
Legumes
;
Antioxidant activity
;
Phenolic content
;
Total reducing power
刊名:Food Chemistry
出版年:1 June, 2014
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