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内部出版物
CNKI学位论文(5)
知网期刊论文(1)
在“
Elsevier电子期刊
”中,
命中:
7
条,耗时:小于0.01 秒
在所有数据库中总计命中:
6
条
1.
Modeling deep-fat frying for control of acrylamide reaction in plantain
作者:
Joseph Bassama
;
Pierre Brat
;
Renaud Boulanger
;
Ziya G¨¹nata
;
Philippe
Bohuon
关键词:
Frying
;
Heat and mass transfer
;
Maillard reaction
;
Modeling
;
Process optimization
刊名:Journal of Food Engineering
出版年:2012
2.
A kinetic approach to textural changes of different banana genotypes (Musa sp.) cooked in boiling water in relation to starch gelatinization
作者:
Olivier Gibert
;
Andres Giraldo
;
José
;
-Ricardo Uclé
;
s-Santos
;
Teresa Sá
;
nchez
;
Alej
;
ro Ferná
;
ndez
;
Philippe
Bohuon
;
Max Reynes
;
Alonso Gonzá
;
lez
;
Jean-Pierre Pain
;
Dominique Dufour
关键词:
Banana
;
Plantain
;
Cooking
;
Firmness
;
Gelatinization
;
Kinetics
刊名:Journal of Food Engineering
出版年:2010
3.
Ability of some food preservation processes to modify the overall nutritional value of food
作者:
Nawel Achir
;
Janvier Kindossi
;
Philippe
Bohuon
;
Antoine Collignan
;
Gilles Trystram
关键词:
Food processing
;
Air drying
;
Osmotic treatment
;
Nutritional scores
;
SAIN
;
LIM
;
Apple
;
Pork belly
刊名:Journal of Food Engineering
出版年:2010
4.
Survival kinetics of Ephestia kuehniella
作者:
Ameziane Ben-Ialli
;
Jean-Michel Mé
;
ot
;
Philippe
Bohuon
;
Antoine Collignan
关键词:
Disinfestation
;
Thermal death kinetics
;
Arrhenius activation energy
;
Pests
;
Food
刊名:Journal of Stored Products Research
出版年:2009
5.
Densities, viscosities and water activities of ternary NaCl??????glucose syrup??????water systems from 283.1 to 298.1 K
作者:
Deumier
;
Fran??ois
;
Bohuon
;
Philippe
关键词:
Concentrated solutions
;
Sodium chloride
;
Glucose syrup
;
Density
;
Viscosity
;
Water activity
刊名:Journal of Food Engineering
出版年:2005
6.
Pulsed vacuum brining of poultry meat: experimental study on the impact of vacuum cycles on mass transfer
作者:
Deumier
;
Franç
;
ois
;
Bohuon
;
Philippe
;
Trystram
;
Gilles
;
Saber
;
Nidal
;
Collignan
;
Antoine
关键词:
Meat
;
Turkey
;
Salting
;
Vacuum
;
Mass transfer
刊名:Journal of Food Engineering
出版年:2003
7.
Osmotic treatment of fish and meat products
作者:
Collignan
;
Antoine
;
Bohuon
;
Philippe
;
Deumier
;
Franç
;
ois
;
Poligné
;
Isabelle
关键词:
Osmotic treatment
;
Fish
;
Meat
;
Mass transfers
;
Quality
;
Engineering
刊名:Journal of Food Engineering
出版年:2001
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