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Wiley电子期刊(101)	SpringerLink电子期刊(2373)	NATURE电子期刊(175)	Elsevier电子期刊(15540)
Springer电子图书(69)	ProQuest学位论文(15)	GSW全文库(120)	ACS电子期刊(795)

在“Elsevier电子期刊”中，命中：15,540条，耗时：0.014992 秒

在所有数据库中总计命中：19,188条

1.Effects of various blanching methods on weight loss, enzymes inactivation, phytochemical contents, antioxidant capacity, ultrastructure and drying kinetics of red bell pepper (Capsicum annuum L.)

作者：Jun Wang^a ; Xu-Hai Yang^b ; A.S. Mujumdar^c ; Dong Wang^d ; Jin-Hong Zhao^e ; Xiao-Ming Fang^f ; Qian Zhang^b ; ^{Zhangqian_shihezi@163.com} ; Long Xie^a ; Zhen-Jiang Gao^a ; Hong-Wei Xiao^a ; ^{xhwcaugxy@163.com} ;

关键词：Red bell pepper ; Thermal blanching ; Ultrastructure ; Enzyme activity ; Antioxidant capacity

刊名：LWT - Food Science and Technology

出版年：2017

2.Characterization of particles in soymilks prepared by blanching soybeans and traditional method: A comparative study focusing on lipid-protein interaction

作者：Xingyun Peng¹ ; Yahui Wang¹ ; Jiyun Xing ; Ruican Wang ; Xiaodi Shi ; Shuntang Guo ; ^{shuntang@cau.edu.cn" class="auth_mail" title="E-mail the corresponding author}

关键词：Soymilk ; Blanching ; Soy protein ; Protein-lipid interaction

刊名：Food Hydrocolloids

出版年：2017

3.Effect of blanching followed by refrigerated storage or industrial microwave drying on the microbial load of yellow mealworm larvae (Tenebrio molitor)

作者：D. Vandeweyer^a ; ^b ; ¹ ; S. Lenaerts^a ; ^b ; ¹ ; A. Callens^c ; L. Van Campenhout^a ; ^b ; ^{leen.vancampenhout@kuleuven.be" class="auth_mail" title="E-mail the corresponding author}

关键词：Mealworm larvae ; Blanching ; Chilling ; Microwave drying ; Microbial counts

刊名：Food Control

出版年：2017

4.Impact of blanching, freezing and frozen storage on the carotenoid profile of carrot slices (Daucus carota L. cv. Nutri Red)

作者：Diana Behsnilian ; ^{diana.behsnilian@mri.bund.de} ; Esther Mayer-Miebach

关键词：Lycopene ; β-carotene ; Blanching ; Frozen storage ; Nutri Red carrot

刊名：Food Control

出版年：2017

5.Hydrological and depositional processes associated with recent glacier recession in Yanamarey catchment, Cordillera Blanca (Peru)

作者：J.I. Ló ; pez-Moreno^a ; ^{nlopez@ipe.csic.es} ; B. Valero-Garcé ; s^a ; B. Mark^b ; T Condom^c ; J. Revuelto^a ; C. Azorí ; n-Molina^a ; J. Bazo^d ; M. Frugone^a ; S.M. Vicente-Serrano^a ; J. Alejo-Cochachin^e

关键词：Glacier recession ; Climate change ; Glacier hydrology ; Proglacial lakes ; Heavy metals ; Cordillera Blanca ; Peru

刊名：Science of The Total Environment

出版年：2017

6.Changes in phenolic content of commercial potato varieties through industrial processing and fresh preparation

作者：Amber Furrer^a ; Dennis P. Cladis^a ; Anne Kurilich^c ; Ramesh Manoharan^c ; Mario G. Ferruzzi^a ; ^b ; ^{mferruz@ncsu.edu" class="auth_mail" title="E-mail the corresponding author}

关键词：BF ; flesh blanched and frozen cubes ; BFM ; flesh blanched ; frozen ; and microwaved cubes ; BFF ; flesh blanched ; par-fried ; and frozen fries ; BFFF ; flesh blanched ; par-fried ; frozen and finished fried fries ; BFFO ; flesh blanched ; par-fried ; frozen ; and baked fries ; CCF ; Commercial classic cut fries ; CFF ; Commercial fresh-style fries ; CHB ; Commercial hash browns ; CQA ; chlorogenic acids ; 5-CQA ; 5-O-caffeoylquinic (chlorogenic acid) ; 4-CQA ; 4-O-caffeoylquinic (cryptochlorogenic acid) ; 3-CQA ; 3-O-caffeo

刊名：Food Chemistry

出版年：2017

7.Validated method for quality assessment of henna (Lawsonia inermis L.) leaves after postharvest blanching and its cosmetic application

作者：Jyotshna^a ; Pooja Gaur^a ; Dhananjay Kumar Singh^b ; Suaib Luqman^b ; Karuna Shanker^a ; ^{kspklko@yahoo.com} ; ^{kspklko@gmail.com}

关键词：LI ; Lawsonia inermis ; RP-HPLC ; reverse phase liquid chromatography ; UAE ; ultrasonic assisted extraction ; PHT ; postharvest treatments ; PPD ; p-phenylenediamine

刊名：Industrial Crops and Products

出版年：2017

8.Cooking impact in color, pigments and volatile composition of grapevine leaves (Vitis vinifera L. var. Malvasia Fina and Touriga Franca)

作者：Adriano Lima^a ; ^b ; José ; Alberto Pereira^c ; Ilton Baraldi^b ; Ricardo Malheiro^c ; ^{rmalheiro@ipb.pt}

关键词：Grapevine leaves ; Blanching ; Boiling ; Composition ; Volatile profile

刊名：Food Chemistry

出版年：2017

9.Effect of high-humidity hot air impingement blanching (HHAIB) on drying and quality of red pepper (Capsicum annuum L.)

作者：Jun Wang^a ; Xiao-Ming Fang^b ; A.S. Mujumdar^c ; Jing-Ya Qian^a ; Qian Zhang^d ; ^{1554608278@qq.com" class="auth_mail" title="E-mail the corresponding author} ; Xu-Hai Yang^d ; Yan-Hong Liu^a ; Zhen-Jiang Gao^a ; Hong-Wei Xiao^a ; ^{xhwcaugxy@163.com" class="auth_mail" title="E-mail the corresponding author}

关键词：Capsorubin (PubChem CID ; 5281229) ; Capsanthin (PubChem CID ; 5281228) ; β-cryptoxanthin (PubChem CID ; 5281235) ; Zeaxanthin (PubChem CID ; 5280899) ; Paprika (PubChem CID ; 11980947) ; Capsaicin (PubChem CID ; 1548943) ; Peroxidase (PubChem CID ; 86062799) ; Ascorbic acid (PubChem CID ; 54670067) ; Melanin (PubChem CID ; 6325610) ; 5-hydroxymethyl furfural (PubChem CID ; 237332)

刊名：Food Chemistry

出版年：2017

10.Impact of blanching, sweating and drying operations on pungency, aroma and color of Piper borbonense

作者：M. Weil^a ; ^{mathieu.weil@cirad.fr" class="auth_mail" title="E-mail the corresponding author} ; A. Shum Cheong Sing^b ; ^{alain.Shum@univ-reunion.fr" class="auth_mail" title="E-mail the corresponding author} ; J.M. Mé ; ot^c ; ^{jean-michel.meot@cirad.fr" class="auth_mail" title="E-mail the corresponding author} ; R. Boulanger^c ; ^{renaud.boulanger@cirad.fr" class="auth_mail" title="E-mail the corresponding author} ; P. Bohuon^d ; ^{philippe.bohuon@supagro.fr" class="auth_mail" title="E-mail the corresponding author}

关键词：Processing ; Pepper ; Piperine ; Essential oil ; Color

刊名：Food Chemistry

出版年：2017

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