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CNKI会议论文(1)
CNKI学位论文(863)
CNKI期刊论文0611(3)
知网期刊论文(1197)
在“
Elsevier电子期刊
”中,
命中:
104
条,耗时:0.0169896 秒
在所有数据库中总计命中:
2,064
条
1.
Changes in the structural and
gel
properties of
pork
myofibrillar protein induced by catechin modification
作者:
Na Jia
a
;
Letian Wang
a
;
Junhua Shao
a
;
Dengyong Liu
a
;
Baohua Kong
b
;
kongbh63@hotmail.com
关键词:
Catechin
;
Myofibril protein
;
Interactions
;
Conformation
;
Gel
property
刊名:
Meat
Science
出版年:2017
2.
Effect of red bean protein isolate and salt levels on
pork
myofibrillar protein
gel
s mediated by microbial transglutaminase
作者:
Hong Chul Lee
a
;
b
;
Ho Sik Jang
b
;
Iksoon Kang
a
;
Koo Bok Chin
b
;
kbchin@chonnam.ac.kr
关键词:
Red bean protein isolate
;
Myofibrillar protein
gel
s
;
Microbial transglutaminase
;
Salt concentrations
刊名:LWT - Food Science and Technology
出版年:2017
3.
Protein markers for discrimination of
meat
species in raw beef,
pork
and poultry and their mixtures
作者:
Gap-Don Kim
a
;
c
;
1
;
Jin-Kyu Seo
b
;
1
;
Hyeon-Woong Yum
b
;
Jin-Yeon Jeong
c
;
Han-Sul Yang
b
;
c
;
hsyang@gnu.kr" class="auth_mail" title="E-mail the corresponding author
关键词:
Discrimination
;
Meat
species
;
Protein marker
;
Gel
electrophoresis
;
LC-MS/MS
刊名:Food Chemistry
出版年:2017
4.
A sensitive high performance liquid chromatography-tandem mass spectrometry method for the detection of microbial transglutaminase in different types of restructured
meat
作者:
Wolfgang Jira
;
wolfgang.jira@mri.bund.de
;
Fredi Schwä
;
gel
e
关键词:
Transglutaminase
;
Streptomyces mobaraensis
;
Formed
meat
;
HPLC&ndash
;
MS/MS
;
Tryptic marker peptides
刊名:Food Chemistry
出版年:2017
5.
Development and validation of a rapid test system for detection of
pork
meat
and collagen residues
作者:
J. Masiri
a
;
L. Benoit
b
;
B. Barrios-Lopez
a
;
C. Thienes
a
;
M. Meshgi
a
;
A. Agapov
a
;
A. Dobritsa
a
;
C. Nadala
a
;
M. Samadpour
a
;
b
;
ms@iehinc.com" class="auth_mail" title="E-mail the corresponding author
关键词:
Adulteration
;
Lateral flow device (LFD)
;
Polyclonal antibodies
;
Pork
;
Gel
atin
;
Meat
刊名:
Meat
Science
出版年:2016
6.
Detection of
meat
-borne trimethylamine based on nanoporous colorimetric sensor arrays
作者:
Huang Xiao-wei
a
;
Li Zhi-hua
a
;
Zou Xiao-bo
a
;
zou_xiaobo@ujs.edu.cn" class="auth_mail" title="E-mail the corresponding author
;
Shi Ji-yong
a
;
Mao Han-ping
a
;
Zhao Jie-wen
a
;
Hao Li-min
b
;
Mel Holmes
c
关键词:
Chinese traditional salted
pork
in jelly
;
Trimethylamine
;
Nanoporous colorimetric sensor array
;
TiO2
;
Sol&ndash
;
gel
刊名:Food Chemistry
出版年:2016
7.
Texture, sensory and swallowing characteristics of high-pressure-heat-treated
pork
meat
gel
as a dysphagia diet
作者:
Ai Tokifuji
a
;
Yasuyuki Matsushima
b
;
Kenji Hachisuka
b
;
Keiko Yoshioka
c
;
yoshioka@nakamura-u.ac.jp
关键词:
Pork
meat
gel
;
High-pressure
;
Textural properties
;
Network structure
;
Sensory evaluation
;
Dysphagia diet
刊名:
Meat
Science
出版年:2013
8.
Extreme pH treatments enhance the structure-reinforcement role of soy protein isolate and its emulsions in
pork
myofibrillar protein
gel
s in the presence of microbial transglutaminase
作者:
Jiang Jiang
a
;
b
;
Youling L. Xiong
c
;
ylxiong@uky.edu
关键词:
Myofibrillar proteins
;
Soy proteins
;
pH treatment
;
Emulsion
;
Gel
刊名:
Meat
Science
出版年:2013
9.
Konjac
gel
fat analogue for use in
meat
products: Comparison with
pork
fats
作者:
F. Jimé
;
nez-Colmenero
;
a
;
fjimenez@ictan.csic.es"" rel=""nofollow
;
S. Cofrades
a
;
A.M. Herrero
a
;
F. Ferná
;
ndez-Martí
;
n
a
;
L. Rodrí
;
guez-Salas
a
;
C. Ruiz-Capillas
a
关键词:
Fat analogue
;
Konjac
gel
;
Pork
fats
;
Mechanical properties
;
Rheology
;
DSC
;
Fat melting-solidification
刊名:Food Hydrocolloids
出版年:2012
10.
Oil bulking agents based on polysaccharide
gel
s in
meat
batters: A Raman spectroscopic study
作者:
C. Ruiz-Capillas
;
P. Carmona
;
F. Jim¨¦nez-Colmenero
;
A.M. Herrero
关键词:
Lipid
;
Protein
;
Polysaccharide
gel
;
Meat
batter
;
Technological properties
;
Structural characteristics
刊名:Food Chemistry
出版年:2013
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