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内部出版物
在“
Elsevier电子期刊
”中,
命中:
37
条,耗时:小于0.01 秒
1.
Filled hydrogel particles as a delivery system for n 鈭?3 long chain PUFA in low-fat frankfurters: Consequences for product characteristics with special reference to lipid oxidation
作者:
Lorena Salcedo-Sandoval
;
Susana
Cofrades
;
Claudia Ruiz-Capillas
;
Francisco Jimé
;
nez-Colmenero
;
fjimenez@ictan.csic.es" class="auth_mail" title="E-mail the corresponding author
关键词:
Filled hydrogel particles
;
O/W emulsion
;
n
;
&minus
;
;
3 LCPUFA delivery systems
;
Frankfurters
;
Lipid oxidation
;
Chilled storage
刊名:Meat Science
出版年:2015
2.
Influence of high pressure and heating treatments on physical parameters of water-in-oil-in-water emulsions
作者:
Ricard Bou
;
ricard_bou@ictan.csic.es" class="auth_mail
;
Susana
Cofrades
;
Francisco Jimé
;
nez-Colmenero
关键词:
DE
;
double emulsion
;
HP
;
high hydrostatic pressure
;
W1
;
inner aqueous phase
;
W2
;
outer aqueous phase
;
O
;
oil phase
;
PGPR
;
polyglycerol polyricinoleate
;
d43
;
volume average diameter
;
d32
;
surface average diameter
;
G&prime
;
elastic modulus
;
G&Prime
;
viscous modulus
;
未
;
phase angle
刊名:Innovative Food Science and Emerging Technologies
出版年:June 2014
3.
Konjac gel for use as potential fat analogue for healthier meat product development: Effect of chilled and frozen storage
作者:
F. Jimenez-Colmenero
;
S.
Cofrades
;
A.M. Herrero
;
M.T. Solas
;
C. Ruiz-Capillas
关键词:
Fat analogue
;
Konjac gel
;
Mechanical properties
;
Rheology
;
Scanning electron microscopy
;
Chilling storage
;
Freezing/thawing
刊名:Food Hydrocolloids
出版年:2013
4.
Low-fat pork liver pat¨¦s enriched with n-3 PUFA/konjac gel: Dynamic rheological properties and technological behaviour during chill storage
作者:
G. Delgado-Pando
;
S.
Cofrades
;
C. Ruiz-Capillas
;
M. Triki
;
F. Jimé
;
nez-Colmenero
;
fjimenez@ictan.csic.es
关键词:
Pâ
;
té
;
Healthier oil combination
;
Konjac gel
;
Rheological properties
;
Texture
;
Chilling storage
刊名:Meat Science
出版年:2012
5.
Antioxidant activity of Hypericum perforatum L. extract in enriched n-3 PUFA pork meat systems during chilled storage
作者:
Francisco J. S¨¢nchez-Muniz
;
Raul Olivero-David
;
Mehdi Triki
;
Lorena Salcedo
;
Mar¨ªa Jos¨¦ Gonz¨¢lez-Mu?oz
;
Susana
Cofrades
;
Claudia Ruiz-Capillas
;
Francisco Jim¨¦nez-Colmenero
;
Juana Benedi
关键词:
Hp
;
Hypericum perforatum L. extract
;
PUFA
;
polyunsaturated fatty acids
;
MUFA
;
monounsaturated fatty acids
;
SFA
;
saturated fatty acids
;
DTG
;
dimers of triglycerides
;
oxTG
;
oxidized triglycerides
;
DPPH
;
2-diphenyl-1-picrylhydrazyl
;
TBARS
;
thiobarbituric aci
刊名:Food Research International
出版年:2012
6.
Enriched n ? 3 PUFA/konjac gel low-fat pork liver pat¨¦: Lipid oxidation, microbiological properties and biogenic amine formation during chilling storage
作者:
G. Delgado-P
o ;
S.
Cofrades
;
C. Ruiz-Capillas
;
M. Triki
;
F. Jim¨¦nez-Colmenero
关键词:
Low-fat pork liver pâ
;
té
;
Enriched n
;
&minus
;
;
3 PUFA
;
Konjac
;
Lipid oxidation
;
Biogenic amines
;
Microbiology
刊名:Meat Science
出版年:2012
7.
Lutein-enriched frankfurter-type products: Physicochemical characteristics and lutein in vitro bioaccessibility
作者:
Fern
;
o Granado-Lorencio
;
Iné
;
s Ló
;
pez-Ló
;
pez
;
Carmen Herrero-Barbudo
;
Inmaculada Blanco-Navarro
;
Susana
Cofrades
;
Belé
;
n Pé
;
rez-Sacristá
n ;
Gonzalo Delgado-P
o ;
Francisco Jim
关键词:
Frankfurter-type sausage
;
Lutein
;
Bioaccessibility
;
In vitro
study
;
Emulsion stability
;
Texture
;
Colour
刊名:Food Chemistry
出版年:2010
8.
Technological and sensory characteristics of reduced/low-fat, low-salt frankfurters as affected by the addition of konjac and seaweed
作者:
F. Jimé
;
nez-Colmenero
;
S.
Cofrades
;
I. Ló
;
pez-Ló
;
pez
;
C. Ruiz-Capillas
;
T. Pintado
;
M.T. Solas
关键词:
Frankfurter
;
Low-fat
;
Low-salt
;
Edible seaweeds
;
Konjac
;
Physicochemical properties
;
Sensory analysis
刊名:Meat Science
出版年:2010
9.
Frozen storage characteristics of low-salt and low-fat beef patties as affected by Wakame addition and replacing pork backfat with olive oil-in-water emulsion
作者:
I. Ló
;
pez-Ló
;
pez
;
S.
Cofrades
;
A. Yakan
;
M.T. Solas
;
F. Jimé
;
nez-Colmenero
关键词:
Burger
;
Wakame seaweed
;
Low-salt
;
Low-fat
;
Olive oil emulsion
;
Frozen storage
刊名:Food Research International
出版年:2010
10.
Production variations of nutritional composition of commercial meat products
作者:
F. Jimé
;
nez-Colmenero
;
T. Pintado
;
S.
Cofrades
;
C. Ruiz-Capillas
;
S. Bastida
关键词:
Meat products
;
Nutrient composition
;
Production variations
;
Fatty acids
刊名:Food Research International
出版年:2010
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