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知网期刊论文(3)
在“
Elsevier电子期刊
”中,
命中:
13
条,耗时:小于0.01 秒
在所有数据库中总计命中:
3
条
1.
Current status of salt reduction in bread and bakery products - A review
作者:
Christoph Silow
;
Claudia Axel
;
Emanuele
Zannini
;
Elke K. Arendt
;
e.arendt@ucc.ie
关键词:
Sodium chloride
;
Salt replacers
;
Dough characteristics
;
Sourdough
刊名:Journal of Cereal Science
出版年:2016
2.
Effect of salt reduction on wheat-dough properties and quality characteristics of puff pastry with full and reduced fat content
作者:
Christoph Silow
;
Emanuele
Zannini
;
Claudia Axel
;
Kieran M. Lynch
;
Elke K. Arendt
;
e.arendt@ucc.ie" class="auth_mail" title="E-mail the corresponding author
关键词:
Puff pastry
;
Fat reduction
;
Salt/sodium reduction
;
GlutoPeak
;
Wheat dough
;
Stickiness
刊名:Food Research International
出版年:2016
3.
Lactic acid bacteria as sensory biomodulators for fermented cereal-based beverages
作者:
Lorenzo C. Peyer
l.peyer@umail.ucc.ie" class="auth_mail" title="E-mail the corresponding author
;
Emanuele
Zannini
E.Zannini@ucc.ie" class="auth_mail" title="E-mail the corresponding author
;
Elke K. Arendt
;
e.arendt@ucc.ie" class="auth_mail" title="E-mail the corresponding author
关键词:
Lactic acid bacteria
;
Cereal beverages
;
Flavour production
;
Textural modification
;
Pyruvate metabolism
刊名:Trends in Food Science & Technology
出版年:2016
4.
Cereal fungal infection, mycotoxins, and lactic acid bacteria mediated bioprotection: From crop farming to cereal products
作者:
Pedro M. Oliveira
;
Emanuele
Zannini
;
Elke K. Arendt
关键词:
Lactic acid bacteria
;
Antifungal
;
Bioprotection
;
Cereal-base products
;
Fusarium head blight
;
Mycotoxins
刊名:Food Microbiology
出版年:February, 2014
5.
Influence of dextran-producing Weissella cibaria on baking properties and sensory profile of gluten-free and wheat breads
作者:
Anika Wolter
;
Anna-Sophie Hager
;
Emanuele
Zannini
;
Michael Czerny
;
Elke K. Arendt
关键词:
Buckwheat
;
Sourdough fermentation
;
Quinoa
;
Sorghum
;
Teff
;
Rheology
刊名:International Journal of Food Microbiology
出版年:17 February, 2014
6.
Application of Lactobacillus amylovorus as an antifungal adjunct to聽extend the shelf-life of Cheddar cheese
作者:
Kieran M. Lynch
;
Agata M. Pawlowska
;
Brid Brosnan
;
Aidan Coffey
;
Emanuele
Zannini
;
Ambrose Furey
;
Paul L.H. McSweeney
;
Deborah M. Waters
;
Elke K. Arendt
刊名:International Dairy Journal
出版年:January, 2014
7.
Starch properties, in?vitro digestibility and sensory evaluation of fresh egg pasta produced from oat, teff and wheat flour
作者:
Anna-Sophie Hager
;
Michael Czerny
;
J¨¹rgen Bez
;
Emanuele
Zannini
;
Elke K. Arendt
关键词:
Glycemic index
;
Confocal laser scanning microscopy
;
Differential scanning calorimetry
;
Pasting properties
;
Gluten free
刊名:Journal of Cereal Science
出版年:2013
8.
Technological challenges and strategies for developing low-protein/protein-free cereal foods for specific dietary management
作者:
Emanuele
Zannini
;
Wilma Kingston
;
Elke K. Arendt
;
Deborah M. Waters
关键词:
Low-protein/protein-free
;
Cereal foods
;
Medical nutrition therapy
刊名:Food Research International
出版年:November, 2013
9.
In聽vitro starch digestibility and predicted glycaemic indexes of buckwheat, oat, quinoa, sorghum, teff and commercial gluten-free bread
作者:
Anika Wolter
;
Anna-Sophie Hager
;
Emanuele
Zannini
;
Elke K. Arendt
关键词:
Gluten-free
;
Hydrolysis index
;
Scanning electron microscopy
;
Differential scanning calorimetry
刊名:Journal of Cereal Science
出版年:November, 2013
10.
Nutritional properties and ultra-structure of commercial gluten free flours from different botanical sources compared to wheat flours
作者:
Anna-Sophie Hager
;
Anika Wolter
;
Fritz Jacob
;
Emanuele
Zannini
;
Elke K. Arendt
关键词:
Pseudocereals
;
Capillary electrophoreses
;
Scanning electron microscopy
;
Folate
刊名:Journal of Cereal Science
出版年:2012
1
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