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GSW全文库(1)
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CNKI学位论文(782)
知网期刊论文(454)
在“
SpringerLink电子期刊
”中,
命中:
90
条,耗时:小于0.01 秒
在所有数据库中总计命中:
1,239
条
1.
Effect of low-temperature long-time and high-temperature short-time blanching and frying treatments on the
French
fry quality of six Irish potato cultivars
作者:
Nomali Ziphorah Ngobese
;
Tilahun Seyoum Workneh…
关键词:
Potato processing
;
French
fries
;
Oiliness
;
Crispness
;
Nutrient content
;
Consumer acceptance
刊名:Journal of Food Science and Technology
出版年:2017
2.
Frying Oil Temperature: Impact on Physical and Structural Properties of
French
Fries
During the Par and Finish Frying Processes
作者:
Trent M. Millin
;
Ilce G Medina-Meza
;
Brandon C. Walters…
关键词:
French
fries
;
Oil uptake
;
Texture
;
Micro
;
CT scanning
;
Par fry
;
Finish fry
;
Texture analysis
刊名:Food and Bioprocess Technology
出版年:2016
3.
Reduction of acrylamide level through blanching with treatment by an extremely thermostable l-asparaginase during
French
fries
processing
作者:
Shaohua Zuo
;
Tao Zhang
;
Bo Jiang
;
Wanmeng Mu
关键词:l ;
Asparaginase
;
Thermococcus zilligii
;
Blanching
;
Acrylamide
;
French
fries
刊名:Extremophiles
出版年:2015
4.
4-Hydroxynonenal (HNE), a Toxic Aldehyde in
French
Fries
from Fast Food Restaurants
作者:
A. Saari Csallany
;
I. Han
;
D. W. Shoeman…
关键词:
Fast foods
;
French
fries
;
Heated oils
;
HNE
;
Lipid oxidation
刊名:Journal of the American Oil Chemists' Society
出版年:2015
5.
Acrylamide in processed potato products: progress made and present status
作者:
Vijay Paul
;
R. Ezekiel
;
Rakesh Pandey
关键词:
Acrylamide
;
Carcinogenicity
;
Chips
;
Cold
;
induced sweetening (CIS)
;
French
fries
;
Health risks
;
Neurotoxicity
;
Potato processing
;
Potato storage
;
Reducing sugars
;
Safety issues
刊名:Acta Physiologiae Plantarum
出版年:2016
6.
The effect of pan frying on thermooxidative stability of refined rapeseed oil and professional blend
作者:
Magda Aniołowska
;
Hamdy Zahran
;
Agnieszka Kita
关键词:
Pan frying
;
Polar fraction
;
Vegetable oil
;
Food analysis
刊名:Journal of Food Science and Technology
出版年:2016
7.
Oxidative Stability and Changes in Chemical Composition of Extra Virgin Olive Oils After Short-Term Deep-Frying of
French
Fries
作者:
Emília Akil
;
Vanessa Naciuk Castelo-Branco…
关键词:
Olive oil quality
;
Thermal oxidation
;
DSC
;
Deep
;
frying
;
Stability
;
Tocopherols
刊名:Journal of the American Oil Chemists' Society
出版年:2015
8.
The Effect of Type of Oil and Degree of Degradation on Glycidyl Esters Content During the Frying of
French
Fries
作者:
Magda Anio?owska
;
Agnieszka Kita
关键词:
Glycidyl esters of fatty acid
;
LC–MS
;
Type of oil
;
Food analysis
刊名:Journal of the American Oil Chemists' Society
出版年:2015
9.
The influence of
French
fries
processing on the glycoalkaloid content in coloured-fleshed potatoes
作者:
Agnieszka Tajner-Czopek (1)
El?bieta Rytel (1)
Magda Anio?owska (1)
Karel Hamouz (2)
关键词:
Red
;
and blue
;
fleshed potatoes
;
French
fries
processing
;
Glycoalkaloids
;
HPLC
;
Semi
;
products
;
Ready products
刊名:European Food Research and Technology
出版年:2014
10.
Estimating the time of frying oils have been used for
French
fries
based on profile changes of fatty acids derived from heated oil model systems
作者:
Sang Sik Jung
;
Mi-Ja Kim
;
JaeHwan Lee
关键词:
ratio of fatty acid
;
oxidation determining method
;
French
fries
;
deep fat frying
刊名:Food Science and Biotechnology
出版年:2014
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