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CNKI学位论文(1335)
CNKI期刊论文0611(5)
知网期刊论文(1489)
在“
Elsevier电子期刊
”中,
命中:
180
条,耗时:小于0.01 秒
在所有数据库中总计命中:
2,830
条
1.
Effect of repeated cycled crystallization on digestibility and molecular structure of glutinous Bora
rice
starch
作者:
Pallab Kumar Borah
;
Sankar Chandra Deka
;
Raj Kumar Duary
;
duary@tezu.ernet.in
;
rkduary@gmail.com
关键词:
SDS
;
slow digestible starch
;
HPGPC
;
high performance gel permeation chromatography
;
THF
;
tetrahydrofuran
;
SGF
;
simulated gastric fluid
;
SIF
;
simulated intestinal fluid
;
SEM
;
scanning electron microscopy
;
FT-IR
;
fourier transform infrared spectroscopy
;
XRD
;
X-ray diffraction
;
Mw
;
weight average
;
Mp
;
peak molecular weight
;
Mz
;
Z-average molecular weight
;
Mn
;
number average
;
Mw/Mn
;
polydispersities
;
h
;
hour
;
d
;
day
;
m
;
min
刊名:Food Chemistry
出版年:2017
2.
Visual spectroscopy method to evaluate entrapment efficiency of electrostatically precipitated proteins in combination with octenyl succinic anhydrate (OSA)-modified polysaccharides
作者:
A. Puerta-Gomez
;
M.E. Castell-Perez
;
ecastell@tamu.edu" class="auth_mail" title="E-mail the corresponding author
关键词:
Spectrophotometry
;
Whey protein
;
Waxy
rice
;
Phytoglycogen
;
Entrapment efficiency
刊名:Food Hydrocolloids
出版年:2017
3.
The Effort to Increase
Waxy
Corn Production as the Main Ingredient of Corn
Rice
through the Application of Phosphate Solvent Extraction and Phosphate Fertilizer
作者:
Edy
;
Baktiar Ibrahim
;
nuhungedy63@yahoo.com" class="auth_mail" title="E-mail the corresponding author
关键词:
Waxy
corn
;
phosphate solvent extraction
;
phosphate
;
glutinous corn
rice
刊名:Agriculture and Agricultural Science Procedia
出版年:2016
4.
Digestibility and structural changes of
waxy
rice
starch during the fermentation process for
waxy
rice
vinasse
作者:
Tianxue Zhang
;
Xiaoxi Li
;
Ling Chen
;
felchen@scut.edu.cn" class="auth_mail" title="E-mail the corresponding author
;
Wenbei Situ
;
842363390@qq.com" class="auth_mail" title="E-mail the corresponding author
关键词:
Waxy
rice
vinasse
;
Waxy
rice
starch
;
Digestibility
;
Fermentation
;
Structural changes
;
Low glycemic response
刊名:Food Hydrocolloids
出版年:2016
5.
Phytochemicals and antioxidant capacity of natural food colorant prepared from black
waxy
rice
bran
作者:
Patiwit Loypimai
;
Anuchita Moongngarm
;
anuchitac@yahoo.co.th" class="auth_mail" title="E-mail the corresponding author
;
Pheeraya Chottanom
关键词:
Ohmic heating
;
Phenolic compounds
;
Black
waxy
rice
bran
;
Bioactive compounds
刊名:Food Bioscience
出版年:2016
6.
Variability in amylose content of Bangladeshi
rice
cultivars due to unique SNPs in
Waxy
allele
作者:
Saima Shahid
a
;
1
;
2
;
Rokeya Begum
a
;
1
;
3
;
Samsad Razzaque
a
;
4
;
Jesmin
b
;
Zeba I. Seraj
a
;
zebai@du.ac.bd" class="auth_mail" title="E-mail the corresponding author
关键词:
Amylose content
;
Waxy
gene
;
Glutinous and non-glutinous
rice
;
SNPs
刊名:Journal of Cereal Science
出版年:2016
7.
Highly branched dextrin prepared from high-amylose maize starch using
waxy
rice
branching enzyme (WRBE)
作者:
Yaoqi Tian
a
;
b
;
Huangli Chen
a
;
b
;
Xiwen Zhang
a
;
b
;
Jinling Zhan
a
;
c
;
zjinling@jiangnan.edu.cn" class="auth_mail" title="E-mail the corresponding author
;
Zhengyu Jin
a
;
b
;
Jinpeng Wang
a
;
b
关键词:
Developing
waxy
rice
;
Branching enzyme
;
High-amylose maize starch
;
Highly branched dextrin
刊名:Food Chemistry
出版年:2016
8.
Rheological properties of fermented
rice
extract with probiotic bacteria and different concentrations of
waxy
maize starch
作者:
K.K.F.D. Costa
kassiakiss@hotmail.com" class="auth_mail" title="E-mail the corresponding author
;
M.C. Garcia
marinacosta16@gmail.com" class="auth_mail" title="E-mail the corresponding author
;
K. de O. Ribeiro
keyla.ribeiro@gmail.com" class="auth_mail" title="E-mail the corresponding author
;
M.S. Soares Junior
mssoaresjr@hotmail.com" class="auth_mail" title="E-mail the corresponding author
;
M. Caliari
;
macaliari@ig.com.br" class="auth_mail" title="E-mail the corresponding author
关键词:
Rice
;
Byproducts
;
Viscosity
;
Fermentation
刊名:LWT - Food Science and Technology
出版年:2016
9.
Impact of germination on the structures and in vitro digestibility of starch from
waxy
brown
rice
作者:
Su-Yeon You
a
;
1
;
Sea-Gwan Oh
b
;
1
;
Hye Min Han
c
;
Wujin Jun
a
;
Young-Shick Hong
a
;
Hyun-Jung Chung
a
;
hchung@jnu.ac.kr" class="auth_mail" title="E-mail the corresponding author
关键词:
Waxy
brown
rice
starch
;
Germination
;
Physicochemical properties
刊名:International Journal of Biological Macromolecules
出版年:2016
10.
Physical and structural changes induced by high pressure on corn starch,
rice
flour and
waxy
rice
flour
作者:
Carola Cappa
a
;
carola.cappa@unimi.it" class="auth_mail" title="E-mail the corresponding author
;
carola.cappa@gmail.com" class="auth_mail" title="E-mail the corresponding author
;
Mara Lucisano
a
;
Gustavo V. Barbosa-Cá
;
novas
b
;
Manuela Mariotti
a
关键词:
ANOVA
;
Analysis of variance
;
BD
;
breakdown
;
BU
;
Brabender Unit
;
CS
;
corn starch
;
DSC
;
differential scanning calorimetry
;
ESEM
;
environmental scanning electron microscopy
;
FV
;
final viscosity
;
GF
;
gluten-free
;
HP
;
high pressure
;
LASRC
;
lactic acid SRC
;
LSD
;
least significant differences
;
MVA
;
Brabender®
;
Micro-Visco-Amylograph
;
PT
;
pasting temperature
;
Ptime
;
time necessary to achieve the peak viscosity
;
PV
;
peak viscosity
;
RF
;
rice
flour
;
SB
;
setback
;
SCSRC
;
sodium carbonate SRC
;
SEA
;
starch
刊名:Food Research International
出版年:2016
1
2
3
4
5
6
7
8
9
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