全部文献期刊会议图书|学者科研项目
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作者:Sittichoke Sinthusamran , Anthony Temitope Idowu , Soottawat Benjakul ...
来源:[J].Journal of Food Science and Technology(IF 1.123), 2020, Vol.57 (2), pp.473-483Springer
摘要:Protein hydrolysates were obtained from salmon frame using Alcalase or Flavourzyme at 3% (w/w protein for 180 min. Protein hydrolysates prepared using Alcalase (HA and Flavourzyme (HF had DH and yield of 25.1–26.9% and 28.5–32.3 g/100 g sample, respectively. HF showed lower ...
作者:Aliona Ghendov-Moşanu , Rodica Sturza , Ocsana Opriş ...
来源:[J].Journal of Food Science and Technology(IF 1.123), 2020, Vol.57 (2), pp.628-637Springer
摘要:The aim of this study was to evaluate the physico-chemical, microbiological, sensory properties and antioxidant activity of the functional cream cheese prepared with lipophilic extracts of sea buckthorn ( L.. The first step of the research consisted of an evaluation of the p...
作者:Kanta Yadav , Rajesh Kumar Bajaj , Surajit Mandal ...
来源:[J].Journal of Food Science and Technology(IF 1.123), 2020, Vol.57 (2), pp.426-434Springer
摘要:Grape seed extract (GSE contain phenolic compounds that decrease the proclivity to various chronic diseases such as several types of cancer and cardiovascular diseases. The objective of the present study was to investigate the encapsulation of GSE polyphenols and their chara...
作者:Mariana Elizondo-Zertuche , Karen Martínez-Carranza , Nydia Orue ...
来源:[J].Journal of Food Science and Technology(IF 1.123), 2020, Vol.57 (2), pp.794-798Springer
摘要:Fungi in indoor environments is a known cause of disease and food spoilage. However, there is currently no legislation or normativity stablishing limits for fungal densities in correlation with these. Moreover, there is little knowledge of the diversity of fungi in indoor en...
作者:Tomás Lafarga , Silvia Villaró , Ana Rivera ...
来源:[J].Journal of Food Science and Technology(IF 1.123), 2020, Vol.57 (2), pp.754-763Springer
摘要:Modern city lifestyle is characterized by an increased demand for fresh or minimally processed foods. Lettuce ( L., mainly iceberg lettuce, is the main vegetable used during the manufacture of fresh-cut salads. The current study evaluated the phenolic content and antioxidant acti...
作者:Parvin Sharayei , Elham Azarpazhooh , Hosahalli S. Ramaswamy
来源:[J].Journal of Food Science and Technology(IF 1.123), 2020, Vol.57 (2), pp.723-733Springer
摘要:The aqueous extract of pomegranate ( L. peel compounds was freeze-dried (FDPOPx and encapsulated using two wall forming components at two concentrations (maltodextrin: MDX and β-cyclodextrin: βCDX; 5 and 10% with a mass ratio of 1:5 (extract/wall material. Different properti...
作者:Anna Nikiforova , Galia Zamaratskaia , Jana Pickova
来源:[J].Journal of Food Science and Technology(IF 1.123), 2020, Vol.57 (2), pp.595-605Springer
摘要:The fatty acid (FA composition of raw, salted, and fermented fish products prepared from two populations of Baikal omul ( was determined. Total lipid content in the raw, salted, and fermented fish products was 3.85, 4.04, and 3.76%, respectively. Overall, the most abundant fatty ...
作者:Paulo Berni , Ana Cristina Pinheiro , Ana Isabel Bourbon ...
来源:[J].Journal of Food Science and Technology(IF 1.123), 2020, Vol.57 (2), pp.650-662Springer
摘要:Uncommon tropical fruits are emerging as raw-material for new food products with health benefits. This work aimed at formulating and processing microemulsions from pitanga ( and buriti ( fruits, since they are very rich in carotenoids (particularly lycopene and β-carotene, i...
作者:Xianyong Ma , Miao Yu , Zhichang Liu ...
来源:[J].Journal of Food Science and Technology(IF 1.123), 2020, Vol.57 (2), pp.404-412Springer
摘要:Amino acids provide key nutritional value, and significantly contribute to taste and flavor of meat. Here, we review the role of free amino acids in the muscle fibers in meat quality and sensory signals. We furthermore discuss how dietary supplementation of free amino acids and t...
作者:Norafidah Suderman , Norizah Mhd Sarbon
来源:[J].Journal of Food Science and Technology(IF 1.123), 2020, Vol.57 (2), pp.463-472Springer
摘要:This study investigated the optimization of chicken skin gelatin film production using different concentrations of glycerol as plasticizer, specifically for use as biodegradable food packaging. Response surface methodology (RSM was used to optimize the production of gelatin ...

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