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内部出版物
在“
Elsevier电子期刊
”中,
命中:
274
条,耗时:小于0.01 秒
1.
Sourdough
volatile compounds and their contribution to bread: A review
作者:
Cé
;
cile Pé
;
tel
a
;
b
;
Bernard Onno
b
;
Carole Prost
a
;
carole.prost@oniris-nantes.fr
关键词:
Sourdough
;
Sourdough
bread
;
Volatile compounds
;
Bread
;
Origin
;
Extraction
刊名:Trends in Food Science & Technology
出版年:2017
2.
Sourdough
fermentation and chestnut flour in gluten-free bread: A shelf-life evaluation
作者:
Massimiliano Rinaldi
;
massimiliano.rinaldi@unipr.it
;
Maria Paciulli
;
Augusta Caligiani
;
Francesca Scazzina
;
Emma Chiavaro
;
emma.chiavaro@unipr.it
关键词:
Sourdough
;
Chestnut flour
;
Gluten-free bread
;
Physical analysis
;
Shelf-life
刊名:Food Chemistry
出版年:2017
3.
Effect of honey supplementation on
sourdough
: Lactic acid bacterial performance and gluten microstructure
作者:
Julia Nutter
a
;
b
;
jnutter@mdp.edu.ar
;
Rosalia Fritz
a
;
Amelia I. Saiz
a
;
Miriam O. Iurlina
a
关键词:
Honey
;
Lactic acid bacteria
;
Sourdough
;
Gluten microstructure
刊名:LWT - Food Science and Technology
出版年:2017
4.
Monitoring of wheat lactic acid bacteria from the field until the first step of dough fermentation
作者:
Antonio Alfonzo
a
;
Claudia Miceli
b
;
Anna Nasca
a
;
Elena Franciosi
c
;
Giusi Ventimiglia
a
;
Rosalia Di Gerlando
a
;
Kieran Tuohy
c
;
Nicola Francesca
a
;
Giancarlo Moschetti
a
;
Luca Settanni
a
;
luca.settanni@unipa.it
关键词:
Ears
;
Kernels
;
Lactic acid bacteria
;
MiSeq Illumina
;
Semolina
;
Sourdough
;
Wheat
刊名:Food Microbiology
出版年:2017
5.
Functional food applications of dextran from Weissella cibaria RBA12 from pummelo (Citrus maxima)
作者:
Rwivoo Baruah
a
;
Ndegwa H. Maina
b
;
Kati Katina
b
;
Riikka Juvonen
c
;
Arun Goyal
a
;
arungoyl@iitg.ernet.in
关键词:
Weissella
;
Dextran
;
NMR
;
Inulin
;
Prebiotic
;
Sourdough
刊名:International Journal of Food Microbiology
出版年:2017
6.
Composition and function of
sourdough
microbiota: From ecological theory to bread quality
作者:
Michael Gä
;
nzle
a
;
mgaenzle@ualberta.ca" class="auth_mail" title="E-mail the corresponding author
;
Valery Ripari
a
;
b
关键词:
Sourdough
microbiota
;
Microbial ecology of
sourdough
;
Dispersal
;
Selection
;
Competition
;
L. reuteri
;
L. sanfranciscensis
刊名:International Journal of Food Microbiology
出版年:2016
7.
Selection of lactic acid bacteria isolated from Tunisian cereals and exploitation of the use as starters for
sourdough
fermentation
作者:
Asma Mamhoud
a
;
Luana Nionelli
b
;
Taroub Bouzaine
a
;
Moktar Hamdi
a
;
Marco Gobbetti
b
;
Carlo Giuseppe Rizzello
b
;
carlogiuseppe.rizzello@uniba.it" class="auth_mail" title="E-mail the corresponding author
关键词:
BC
;
Baker's yeast bread
;
BHT
;
butylated hydroxytoluene
;
BSLS
;
breads including SLS
;
BSS
;
breads including SS
;
DPPH
;
1
;
1-diphenyl-2picrylhydrazyl
;
DY
;
dough yield
;
FAAs
;
free amino acids
;
IVPD
;
in vitro protein digestibility
;
ME
;
methanol extract
;
p-NPP
;
p-nitrophenyl phosphate
;
QF
;
quotient of fermentation
;
SLS
;
selected
sourdough
;
SS
;
spontaneous
sourdough
;
TPA
;
texture profile analysis
;
TTA
;
titratable acidity
;
WSE
;
water/salt-soluble extract
刊名:International Journal of Food Microbiology
出版年:2016
8.
The acute impact of the intake of four types of bread on satiety and blood concentrations of glucose, insulin, free fatty acids, triglyceride and acylated ghrelin. A randomized controlled cross-over trial
作者:
S Bo
a
;
;
M Seletto
a
;
simona.bo@unito.it
;
A Choc
a
;
V Ponzo
a
;
A Lezo
b
;
A Demagistris
c
;
A Evangelista
d
;
G Ciccone
d
;
M Bertolino
e
;
M Cassader
a
;
R Gambino
a
关键词:
AUCs
;
areas-under-the-curve
;
BMI
;
body mass index
;
FFA
;
fatty free acids
;
GIP
;
gastrointestinal glucose-dependent insulinotropic polypeptide
;
GLP
;
glucagon-like peptide-1
刊名:Food Research International
出版年:2017
9.
Drivers for the establishment and composition of the
sourdough
lactic acid bacteria biota
作者:
Marco Gobbetti
;
marco.gobbetti@uniba.it" class="auth_mail" title="E-mail the corresponding author
;
Fabio Minervini
;
Erica Pontonio
;
Raffaella Di Cagno
;
Maria De Angelis
关键词:
Ecological drivers
;
Lactobacilli
;
Sourdough
刊名:International Journal of Food Microbiology
出版年:2016
10.
Effect of acha and bambara nut
sourdough
flour addition on the quality of bread
作者:
Chiemela Enyinnaya Chinma
;
chinmachiemela@futminna.edu.ng" class="auth_mail" title="E-mail the corresponding author
;
Julian Chukwuemeka Anuonye
;
Ocheme Boniface Ocheme
;
Salisu Abdullahi
;
Shola Oni
;
Caleb Maina Yakubu
;
Shakirah Omotoke Azeez
关键词:
Sourdough
flour
;
Bread
;
Nutritional
;
Antioxidant
;
Bread properties
刊名:LWT - Food Science and Technology
出版年:2016
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