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知网期刊论文(13854)
在“
Elsevier电子期刊
”中,
命中:
5,519
条,耗时:小于0.01 秒
在所有数据库中总计命中:
26,330
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.
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
3.
Energy flows and greenhouses gases of EU (European Union) national
bread
s using an LCA (Life Cycle Assessment) approach
作者:
Bruno Notarnicola
a
;
Giuseppe Tassielli
a
;
Pietro Alexander Renzulli
a
;
Fabio Monforti
b
;
fabio.monforti-ferrario@ec.europa.eu" class="auth_mail" title="E-mail the corresponding author
关键词:
Bread
;
Bread
production
;
Life cycle thinking
;
LCA
;
Sustainable agri-food chains
;
Food production and consumption
刊名:Journal of Cleaner Production
出版年:2017
4.
Molecular features of fermented teff flour relate to its suitability for the production of enriched gluten-free
bread
作者:
Alessandra Marti
1
;
Mauro Marengo
1
;
Francesco Bonomi
;
Maria Cristina Casiraghi
;
Laura Franzetti
;
Maria Ambrogina Pagani
;
Stefania Iametti
;
stefania.iametti@unimi.it
关键词:
Teff
;
Fermentation
;
Gluten free
bread
;
Enriched
bread
刊名:LWT - Food Science and Technology
出版年:2017
5.
Rheological and microstructural evolution of the most common gluten-free flours and starches during
bread
fermentation and baking
作者:
Mario M. Martí
;
nez
;
mariomartinez175@gmail.com
;
mart1269@purdue.edu
;
Manuel Gó
;
mez
关键词:
Starch
;
Flour
;
Gluten-free
;
Bread
;
Rheology
;
Microstructure
刊名:Journal of Food Engineering
出版年:2017
6.
Impact of par-baking and storage conditions on the quality of par-baked and fully baked
bread
作者:
Els Debonne
;
els.debonne@ugent.be
;
Filip Van Bockstaele
;
Euge Philips
;
Ingrid De Leyn
;
Mia Eeckhout
关键词:
Par-baking
;
Bread
;
Steam
;
Storage
;
Crumb texture
刊名:LWT - Food Science and Technology
出版年:2017
7.
Shelf life assessment of industrial durum wheat
bread
as a function of packaging system
作者:
Fabio Licciardello
a
;
Virgilio Giannone
b
;
Matteo Alessandro Del Nobile
c
;
Giuseppe Muratore
a
;
Carmine Summo
d
;
Mariagrazia Giarnetti
d
;
Francesco Caponio
d
;
Vito Michele Paradiso
d
;
Antonella Pasqualone
d
;
antonella.pasqualone@uniba.it
关键词:
Durum wheat
bread
;
Shelf life
;
Packaging system
;
Volatile compounds
;
Textural properties
;
Sensorial properties
刊名:Food Chemistry
出版年:2017
8.
A novel application of vibration technique for non-destructive evaluation of
bread
staling
作者:
Mehran Nouri
a
;
Behzad Nasehi
a
;
Saman Abdanan Mehdizadeh
b
;
saman.abdanan@gmail.com
;
s.abdanan@ramin.ac.ir
;
Mostafa Goudarzi
c
关键词:
Bread
;
Staling
;
Non-destructive
;
Vibration
刊名:Journal of Food Engineering
出版年:2017
9.
Formulation of yeast-leavened
bread
with reduced salt content by using a Lactobacillus plantarum fermentation product
作者:
Francesca Valerio
a
;
Amalia Conte
b
;
c
;
Mariaelena Di Biase
a
;
Veronica M.T. Lattanzio
a
;
S. Lisa Lonigro
a
;
Lucia Padalino
c
;
Erica Pontonio
d
;
Paola Lavermicocca
a
;
paola.lavermicocca@ispa.cnr.it
关键词:
Salt-reduced
bread
;
Lactic acid bacteria
;
Microbial bioprocessing
;
Fermentation product
;
Dough acidification
;
Sensory analysis
;
Umami
;
Kokumi
刊名:Food Chemistry
出版年:2017
10.
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
1
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3
4
5
6
7
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