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CNKI会议论文(6)
CNKI学位论文(1876)
CNKI期刊论文0611(11)
知网期刊论文(2147)
在“
Elsevier电子期刊
”中,
命中:
804
条,耗时:小于0.01 秒
在所有数据库中总计命中:
4,040
条
1.
Effects of
wheat
-bran arabinoxylan as partial flour replacer on bread properties
作者:
Danika Koegelenberg
15675629@sun.ac.za
;
Annie F.A. Chimphango
;
achimpha@sun.ac.za
关键词:
Arabinoxylan
;
Bread
dough
;
Bread-making
;
Dietary fibre
;
Flour-replacer
;
Wheat
bran
刊名:Food Chemistry
出版年:2017
2.
Mixolab™ for rheological evaluation of
wheat
flour partially replaced by soy protein hydrolysate and fructooligosaccharides for bread production
作者:
Marcio Schmiele
;
marciosc@unicamp.br
;
;
Má
;
ria Herminia Ferrari Felisberto
;
Maria Teresa Pedrosa Silva Clerici
;
Yoon Kil Chang
关键词:
Wheat
flour
;
Dough
structure
;
Soluble fiber
;
Soy peptides
;
Breadmaking
刊名:LWT - Food Science and Technology
出版年:2017
3.
Fuzzy logic based process control strategy for effective sheeting of
wheat
dough
in small and medium-sized enterprises
作者:
Jyothi Mahadevappa
;
jyothi.mahadevappa@fau.de
;
Frauke Groß
;
Antonio Delgado
关键词:
Dough
sheeting
;
Process control
;
Surface cracks
;
Rheological properties
;
Fuzzy logic
刊名:Journal of Food Engineering
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
;
Sour
dough
;
Wheat
刊名:Food Microbiology
出版年:2017
5.
Technological, nutritional and functional properties of
wheat
bread enriched with lentil or carob flours
作者:
Valeria Turfani
;
Valentina Narducci
;
Alessandra Durazzo
;
Vincenzo Galli
;
Marina Carcea
;
marina.carcea@crea.gov.it
关键词:
Bread
;
Wheat
;
Carob
;
Lentils
刊名:LWT - Food Science and Technology
出版年:2017
6.
Use of natural antimicrobials to improve the quality characteristics of fresh “Phyllo” - A
dough
-based
wheat
product - Shelf life assessment
作者:
Maria I. Tsiraki
a
;
Layal Karam
b
;
Mohamad G. Abiad
b
;
Hany M. Yehia
c
;
d
;
Ioannis N. Savvaidis
a
;
b
;
isavvaid@uoi.gr
;
is41@aub.edu.lb
关键词:
Antimicrobials
;
Bakery products
;
Packaging
;
Shelf-life
;
Wheat
刊名:Food Microbiology
出版年:2017
7.
The mallow, Malva aegyptiaca L. (Malvaceae): Phytochemistry analysis and effects on
wheat
dough
performance and bread quality
作者:
Nahed Fakhfakh
a
;
Hamida Jdir
b
;
Mourad Jridi
a
;
Mostafa Rateb
c
;
Lassaâ
;
d Belbahri
c
;
M.A. Ayadi
e
;
Moncef Nasri
a
;
Nacim Zouari
d
;
znacim2002@yahoo.fr" class="auth_mail" title="E-mail the corresponding author
关键词:
Malva aegyptiaca
;
Flavonoids
;
Antioxidants
;
Bread
;
Texture
;
Sensory analysis
刊名:LWT - Food Science and Technology
出版年:2017
8.
Bread making aptitude of mixtures of re-milled semolina and selected durum
wheat
milling by-products
作者:
Antonella Pasqualone
a
;
antonella.pasqualone@uniba.it
;
Barbara Laddomada
b
;
Isabella Centomani
a
;
Vito Michele Paradiso
a
;
Davide Minervini
c
;
Francesco Caponio
a
;
Carmine Summo
a
关键词:
Durum
wheat
bread
;
Micronized bran
;
Debranning
;
Texture
;
Bioactive compounds
刊名:LWT - Food Science and Technology
出版年:2017
9.
Effects of starch damage and yeast fermentation on acrylamide formation in bread
作者:
Shujun Wang
a
;
1
;
sjwang@tust.edu.cn
;
Jinglin Yu
b
;
1
;
Quanwei Xin
a
;
Shuo Wang
b
;
s.wang@tust.edu.cn
;
Les Copeland
c
关键词:
Wheat
flour
;
Damaged starch
;
Dough
fermentation
;
Reducing sugar
;
Asparagine
;
Acrylamide
刊名:Food Control
出版年:2017
10.
Establishing the relative importance of damaged starch and fructan as sources of fermentable sugars in
wheat
flour and whole meal bread
dough
fermentations
作者:
Nore Struyf
a
;
b
;
Jitka Laurent
a
;
Bianca Lefevere
a
;
Joran Verspreet
a
;
Kevin J. Verstrepen
b
;
Christophe M. Courtin
a
;
christophe.courtin@kuleuven.be" class="auth_mail" title="E-mail the corresponding author
关键词:
FN
;
Falling Number
;
AU
;
α-amylase activity units
;
dm
;
flour dry matter
;
OD
;
optical density
;
HPAEC-PAD
;
high-performance anion-exchange chromatography with pulsed amperometric detection
刊名:Food Chemistry
出版年:2017
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