发布求助
文献互助 智能选刊 最新文献

Food Production, Processing and Nutrition最新文献

筛选
英文 中文
Quality and safety of new types of dairy products based on cow’s and mare’s milk with vegetable additives 以添加植物添加剂的牛奶和母牛奶为基础的新型乳制品的质量和安全性
IF 4.7 3区 农林科学
Food Production, Processing and Nutrition Pub Date : 2024-05-06 DOI: 10.1186/s43014-023-00218-0
Maxat Iztileuov, Assan Ospanov, Fatima Dikhanbayeva, Z. Smailova, Gulzat Zhunussova
{"title":"Quality and safety of new types of dairy products based on cow’s and mare’s milk with vegetable additives","authors":"Maxat Iztileuov, Assan Ospanov, Fatima Dikhanbayeva, Z. Smailova, Gulzat Zhunussova","doi":"10.1186/s43014-023-00218-0","DOIUrl":"https://doi.org/10.1186/s43014-023-00218-0","url":null,"abstract":"","PeriodicalId":12395,"journal":{"name":"Food Production, Processing and Nutrition","volume":null,"pages":null},"PeriodicalIF":4.7,"publicationDate":"2024-05-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141010748","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Vacuum microwave drying of PEF-pretreated Chilean abalone (Concholepas Concholepas) slices: drying features, sustainability parameters, and protein quality properties 经 PEF 预处理的智利鲍鱼（Concholepas Concholepas）切片的真空微波干燥：干燥特征、可持续性参数和蛋白质质量特性
IF 4.7 3区 农林科学
Food Production, Processing and Nutrition Pub Date : 2024-05-05 DOI: 10.1186/s43014-023-00202-8
M. Pérez‐Won, Luis González-Cavieres, Anais Palma-Acevedo, Erick Jara-Quijada, G. Tabilo‐Munizaga, R. Lemus-Mondaca
{"title":"Vacuum microwave drying of PEF-pretreated Chilean abalone (Concholepas Concholepas) slices: drying features, sustainability parameters, and protein quality properties","authors":"M. Pérez‐Won, Luis González-Cavieres, Anais Palma-Acevedo, Erick Jara-Quijada, G. Tabilo‐Munizaga, R. Lemus-Mondaca","doi":"10.1186/s43014-023-00202-8","DOIUrl":"https://doi.org/10.1186/s43014-023-00202-8","url":null,"abstract":"","PeriodicalId":12395,"journal":{"name":"Food Production, Processing and Nutrition","volume":null,"pages":null},"PeriodicalIF":4.7,"publicationDate":"2024-05-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141012729","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Comparative investigation on the phenolic compounds and antioxidant capacity of walnut kernel from different drying methods 不同干燥方法下核桃仁酚类化合物和抗氧化能力的比较研究
IF 4.7 3区 农林科学
Food Production, Processing and Nutrition Pub Date : 2024-05-04 DOI: 10.1186/s43014-023-00216-2
Qingyang Li, Shuting Wang, Ruohui Wang, Shen Danyu, Runhong Mo, Tang Fubin, Liu Yihua
{"title":"Comparative investigation on the phenolic compounds and antioxidant capacity of walnut kernel from different drying methods","authors":"Qingyang Li, Shuting Wang, Ruohui Wang, Shen Danyu, Runhong Mo, Tang Fubin, Liu Yihua","doi":"10.1186/s43014-023-00216-2","DOIUrl":"https://doi.org/10.1186/s43014-023-00216-2","url":null,"abstract":"","PeriodicalId":12395,"journal":{"name":"Food Production, Processing and Nutrition","volume":null,"pages":null},"PeriodicalIF":4.7,"publicationDate":"2024-05-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141013452","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Effect of different starches in batter formulation on oil content and associated quality attributes of fried chicken nuggets 不同淀粉在面糊配方中对炸鸡块含油量及相关质量属性的影响
IF 4.7 3区 农林科学
Food Production, Processing and Nutrition Pub Date : 2024-05-03 DOI: 10.1186/s43014-023-00214-4
O. Faloye, O. Sobukola, Taofeek Akinyemi Shittu, H. Bakare, A. Omidiran, F. Akinlade, O. P. Bamidele
{"title":"Effect of different starches in batter formulation on oil content and associated quality attributes of fried chicken nuggets","authors":"O. Faloye, O. Sobukola, Taofeek Akinyemi Shittu, H. Bakare, A. Omidiran, F. Akinlade, O. P. Bamidele","doi":"10.1186/s43014-023-00214-4","DOIUrl":"https://doi.org/10.1186/s43014-023-00214-4","url":null,"abstract":"","PeriodicalId":12395,"journal":{"name":"Food Production, Processing and Nutrition","volume":null,"pages":null},"PeriodicalIF":4.7,"publicationDate":"2024-05-03","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141017192","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Temporal variation in quality characteristics of nutritional constituents and bacterial community during dry salt-fermentation of hilsa (Tenualosa ilisha) 干盐发酵希尔沙（Tenualosa ilisha）过程中营养成分和细菌群落质量特性的时间变化
IF 4.7 3区 农林科学
Food Production, Processing and Nutrition Pub Date : 2024-05-02 DOI: 10.1186/s43014-023-00213-5
M.S.I. Sarkar, Md. Shahdat Hossain, Muhammad Mehedi Hasan, Murshida Khan, Anas Al Islam, Md. Kamal
{"title":"Temporal variation in quality characteristics of nutritional constituents and bacterial community during dry salt-fermentation of hilsa (Tenualosa ilisha)","authors":"M.S.I. Sarkar, Md. Shahdat Hossain, Muhammad Mehedi Hasan, Murshida Khan, Anas Al Islam, Md. Kamal","doi":"10.1186/s43014-023-00213-5","DOIUrl":"https://doi.org/10.1186/s43014-023-00213-5","url":null,"abstract":"","PeriodicalId":12395,"journal":{"name":"Food Production, Processing and Nutrition","volume":null,"pages":null},"PeriodicalIF":4.7,"publicationDate":"2024-05-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141020939","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Preparation and characterization of self-aggregating micelles from stearic acid-modified burdock root polysaccharide 硬脂酸改性牛蒡根多糖自聚胶束的制备与表征
IF 4.7 3区 农林科学
Food Production, Processing and Nutrition Pub Date : 2024-05-01 DOI: 10.1186/s43014-023-00196-3
Chenchen Zhang, Hongjuan Wang, Yan Zhang, Jiangfeng Song, Ying Li
{"title":"Preparation and characterization of self-aggregating micelles from stearic acid-modified burdock root polysaccharide","authors":"Chenchen Zhang, Hongjuan Wang, Yan Zhang, Jiangfeng Song, Ying Li","doi":"10.1186/s43014-023-00196-3","DOIUrl":"https://doi.org/10.1186/s43014-023-00196-3","url":null,"abstract":"","PeriodicalId":12395,"journal":{"name":"Food Production, Processing and Nutrition","volume":null,"pages":null},"PeriodicalIF":4.7,"publicationDate":"2024-05-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"141033229","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Changes in phenolic composition, antioxidant, sensory and microbiological properties during fermentation and storage of maize products 玉米产品发酵和储存过程中酚类成分、抗氧化剂、感官和微生物特性的变化
IF 4.7 3区 农林科学
Food Production, Processing and Nutrition Pub Date : 2024-04-01 DOI: 10.1186/s43014-023-00191-8
A. Mikulajová, Z. Matejčeková, Z. Kohajdová, S. Mošovská, E. Hybenová, Ľ. Valík
{"title":"Changes in phenolic composition, antioxidant, sensory and microbiological properties during fermentation and storage of maize products","authors":"A. Mikulajová, Z. Matejčeková, Z. Kohajdová, S. Mošovská, E. Hybenová, Ľ. Valík","doi":"10.1186/s43014-023-00191-8","DOIUrl":"https://doi.org/10.1186/s43014-023-00191-8","url":null,"abstract":"","PeriodicalId":12395,"journal":{"name":"Food Production, Processing and Nutrition","volume":null,"pages":null},"PeriodicalIF":4.7,"publicationDate":"2024-04-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140761618","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Edible microbial cellulose-based antimicrobial coatings and films containing clove extract 含有丁香提取物的可食用微生物纤维素基抗菌涂层和薄膜
IF 4.7 3区 农林科学
Food Production, Processing and Nutrition Pub Date : 2024-03-14 DOI: 10.1186/s43014-024-00241-9
Mazia Ahmed, P. Saini, Unaiza Iqbal, Khushbu Sahu
{"title":"Edible microbial cellulose-based antimicrobial coatings and films containing clove extract","authors":"Mazia Ahmed, P. Saini, Unaiza Iqbal, Khushbu Sahu","doi":"10.1186/s43014-024-00241-9","DOIUrl":"https://doi.org/10.1186/s43014-024-00241-9","url":null,"abstract":"","PeriodicalId":12395,"journal":{"name":"Food Production, Processing and Nutrition","volume":null,"pages":null},"PeriodicalIF":4.7,"publicationDate":"2024-03-14","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140242918","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
State-of-the-art non-destructive approaches for maturity index determination in fruits and vegetables: principles, applications, and future directions 测定水果和蔬菜成熟指数的最先进非破坏性方法：原理、应用和未来方向
IF 4.7 3区 农林科学
Food Production, Processing and Nutrition Pub Date : 2024-02-29 DOI: 10.1186/s43014-023-00205-5
Ankita Jena, Ayushi Bamola, Sadhna Mishra, Ishika Jain, Nandini Pathak, Nishita Sharma, Nitiksha Joshi, Renu Pandey, Shakshi Kaparwal, Vinay Yadav, A. Gupta, Avinash Kumar Jha, Saurav Bhatt, Vijay Kumar, B. Naik, Sarvesh Rustagi, Manpreet Singh Preet, Saamir Akhtar, Avinash Kumar
{"title":"State-of-the-art non-destructive approaches for maturity index determination in fruits and vegetables: principles, applications, and future directions","authors":"Ankita Jena, Ayushi Bamola, Sadhna Mishra, Ishika Jain, Nandini Pathak, Nishita Sharma, Nitiksha Joshi, Renu Pandey, Shakshi Kaparwal, Vinay Yadav, A. Gupta, Avinash Kumar Jha, Saurav Bhatt, Vijay Kumar, B. Naik, Sarvesh Rustagi, Manpreet Singh Preet, Saamir Akhtar, Avinash Kumar","doi":"10.1186/s43014-023-00205-5","DOIUrl":"https://doi.org/10.1186/s43014-023-00205-5","url":null,"abstract":"","PeriodicalId":12395,"journal":{"name":"Food Production, Processing and Nutrition","volume":null,"pages":null},"PeriodicalIF":4.7,"publicationDate":"2024-02-29","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140410262","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
Unique heterocyclic phenolic compounds from shrimp (Pandalus borealis) and beyond 来自对虾（Pandalus borealis）及其他虾类的独特杂环酚类化合物
IF 4.7 3区 农林科学
Food Production, Processing and Nutrition Pub Date : 2024-02-28 DOI: 10.1186/s43014-023-00215-3
A. C. Onodenalore, A. Hossain, J. Banoub, Fereidoon Shahidi
{"title":"Unique heterocyclic phenolic compounds from shrimp (Pandalus borealis) and beyond","authors":"A. C. Onodenalore, A. Hossain, J. Banoub, Fereidoon Shahidi","doi":"10.1186/s43014-023-00215-3","DOIUrl":"https://doi.org/10.1186/s43014-023-00215-3","url":null,"abstract":"","PeriodicalId":12395,"journal":{"name":"Food Production, Processing and Nutrition","volume":null,"pages":null},"PeriodicalIF":4.7,"publicationDate":"2024-02-28","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140422787","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
引用次数: 0
首页 上一页 下一页 尾页
0
×
引用
GB/T 7714-2015
复制
MLA
复制
APA
复制
导出至
BibTeX EndNote RefMan NoteFirst NoteExpress
×
提示
您的信息不完整，为了账户安全，请先补充。
现在去补充
×
提示
您因"违规操作"
具体请查看互助需知
我知道了
×
提示
现在去查看 取消
×
提示
确定
请完成安全验证×
相关产品
×
本文献相关产品
联系我们：info@booksci.cn Book学术提供免费学术资源搜索服务，方便国内外学者检索中英文文献。致力于提供最便捷和优质的服务体验。 Copyright © 2023 布克学术 All rights reserved.
京ICP备2023020795号-1
ghs 京公网安备 11010802042870号
Book学术文献互助
Book学术文献互助群
群 号：481959085
Book学术官方微信